4 ounces chilled, salted butter, cut into 1-inch pieces
1 pinch white pepper
Place yucca in large pan with water to cover and 1 1/2 teaspoons salt. Bring to boil; cook until tender but not mushy, 45 to 50 minutes. Drain well; cool. Remove center vein and any uncooked yucca.
In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt. Boil until tender; drain well; reserve.
In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder. In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
Prepare Spicy Chicken Stuffing and Roasted Red Pepper Sauce. (See recipes below.)
Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor. Blend to dough consistency, about 1 minute.
Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board. Coat hands with seasoned flour; roll each portion of potato mixture into a ball. Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese. Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
In small bowl, beat eggs with 1 tablespoon water. Place breadcrumbs in another bowl. Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs. Place on paper-lined sheet pan.
In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF. Fry croquettes until golden brown, about 3 minutes. Drain well on paper towels; season lightly with salt and pepper.
Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
Spicy Chicken Stuffing
Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapeños until soft, about 3 minutes. Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes. Add tomato paste; cook 1 minute to incorporate. Transfer to small bowl; cool.
Roasted Red Pepper Sauce
Over open flame, char red pepper until blackened. Place in bowl; cover with plastic wrap. When cool, remove skin and seeds; purée in food processor; reserve.
In pan on medium heat, sauté shallots, garlic and bay leaf in oil, 1 to 2 minutes. Add 1/2 of red-pepper purée; cook 2 to 3 minutes. Add wine and lime juice; cook until reduced by half, 2 minutes. Add cream, reduce to half, 1 to 2 minutes more.
Decrease heat to low and slowly add pieces of butter to sauce pot, stirring or whisking, until melted. Strain sauce into a container. Add white pepper and remaining red-pepper purée.