SPICY Dipping Sauce: Process chiles, jalapeno peppers and salsa in food processor until smooth; transfer to bowl. Stir in mayonnaise, lime zest, juice, cilantro, salt and black pepper until blended. Refrigerate until ready to serve.
SWEET Potato & Plantain Croquettes: Mix cream cheese, potatoes, plantains, milk and garlic in 6-qt. bowl of electric mixer fitted with paddle attachment on low speed 1 min., stopping after 30 sec. to scrape bottom and side of bowl. Add chicken, onions, peppers and cumin; beat 30 sec. Add flour, salt and black pepper; beat on low speed just until blended. (Note: Add more flour if mixture is too soft to shape.)
SHAPE potato mixture into 84 croquettes (or into 21 croquettes for trial recipe), using #30 scoop to portion batter for each. Refrigerate at least 30 min. or up to 1 hour.
FOR each serving: Dip 3 croquettes in egg, then roll in cracker crumbs until evenly coated. Fry in 350ºF-deep fryer 2 to 3 min. or until golden brown. Serve with about 1/4 cup Spicy Dipping Sauce.