1/4 Cup Butter
3 ounces AP Flour
3 Cups Milk
6 ounces Manchego Cheese, grated
1tsp Kosher Salt
1/2 tsp Nutmeg, grated
2 eggs, beaten
2 Cups Bread Crumbs
LET'S GET COOKING!
Melt butter in a pan over medium-low heat. Add flour, stirring constantly with a whisk. Gradually whisk in the milk and bring to a simmer. Cook for 10 minutes, scraping bottom with a rubber spatula being careful not to burn.
Add cheese and stir to melt. Add chorizo, salt, white pepper and grated nutmeg. Stir and cook for 2 minutes. Transfer to a medium bowl and cool for 20 minutes at room temp. Cover with plastic wrap and place in refrigerator for 3 hours or preferably overnight.
Place the bread crumbs on a plate and the eggs in a shallow bowl.
Scoop the mix with a 1 oz. scoop or spoon and shape into cylinders or balls. Place in sheet pan lined with wax or parchment paper. Using a slotted spoon, dip each croquettes into the egg then roll into the bread crumbs. Repeat until all croquettes are breaded. Place in the refrigerator until ready to fry. (Croquettes may be frozen for later use.)
Preheat a deep fryer with several inches of oil to 375°F. Fry the croquettes in batches of 4 or 5 at a time, about 3-5 minutes or until golden and crispy.
*USDA recommends cooking ground meats to a minimum internal temperature of 160°F