Heat a pan with the oil and fry the onions and garlic together.

Add the peppers, cilantro, green onions, oregano, nutmeg, and ground chicken. Mix well and cook until chicken is done.

Add butter, let it melt, once is hot, stir in the flour and let it cook for 4 minutes at moderate heat.

Pour in the milk slowly stirring at the same time. It should be like a very thick béchamel. Let it cook for about 3 more minutes. Do not let it burn. Keep stirring until is very thick. Let it cool off.

After is cold, place it in the refrigerator for a couple hours. Is better if you let it cool off until next day. After is very cold, shape the mix into little ball or cones.

BREADING
Dip the croquettes in flour, egg wash and breadcrumbs. Fry them until it has nice golden color.