Jicama Relish In Chilpotle Marinade Recipes

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JICAMA APPETIZER



Jicama Appetizer image

This is a great way to serve jicama to a large group of people.

Provided by BECCAS911

Categories     Appetizers and Snacks

Time 10m

Yield 4

Number Of Ingredients 3

1 jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice
2 tablespoons chili powder

Steps:

  • Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

Nutrition Facts : Calories 77 calories, Carbohydrate 17.3 g, Fat 0.8 g, Fiber 9.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 46.9 mg, Sugar 3.4 g

CHIPOTLE MARINATED GRILLED CHICKEN



Chipotle Marinated Grilled Chicken image

This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.

Provided by Kevin Naughton

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 13

3 chipotle peppers in adobo sauce
2 garlic cloves
¼ teaspoon cayenne pepper
¼ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 tablespoons lime juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
¼ cup balsamic vinegar
¼ cup olive oil
kosher salt to taste
4 skinless chicken drumsticks

Steps:

  • Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g

JICAMA RELISH IN CHILPOTLE MARINADE



Jicama Relish In Chilpotle Marinade image

Provided by Regina Schrambling

Categories     condiments, side dish

Time 25m

Yield About six cups

Number Of Ingredients 14

1 medium jicama, about 1 pound (see note)
1 large carrot
1 medium zucchini
1 to 3 pickled chilpotle peppers in an adobo sauce with their liquid (see note)
1 cup finely chopped onion
4 garlic cloves, peeled and minced
1 bay leaf
6 whole black peppercorns
1/2 cup white vinegar
1/2 cup water
1/3 cup olive oil
2 tablespoons chopped cilantro
1 teaspoon good-quality dried oregano
Salt to taste

Steps:

  • Using a knife, remove the skin from the jicama. Cut the flesh into half-inch dice. Place in a glass or earthenware bowl.
  • Peel the carrot. Bring a pot of water to a rolling boil and drop the carrot in. Let the water return to the boil, then remove the carrot and discard the water. When the carrot is cool enough to handle, cut it into half-inch dice. Add to the bowl with the jicama.
  • Scrub the zucchini well but do not peel it. Trim, then cut it into half-inch dice and add it to the bowl.
  • Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lengthwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves). Finely chop the chilies and place them in a separate, medium-sized bowl.
  • Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle sauce. Crumble the oregano between your fingers into the bowl. Whisk all the ingredients together, then pour the marinade over the jicama mixture. Toss the vegetables with the marinade to coat them completely. Add salt to taste.
  • Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment to grilled meats or fish.

JICAMA, CARROT ORANGE-CHIPOTLE SLAW



Jicama, Carrot Orange-Chipotle Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 8m

Yield 6 servings

Number Of Ingredients 8

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves

Steps:

  • Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.

CHIPOTLE CHICKEN OR SHRIMP SKEWERS WITH JICAMA-ORANGE SALAD



Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 53m

Number Of Ingredients 12

1/4 teaspoon ground cumin
Pinch ground coriander
2 teaspoons chipotle peppers in adobo sauce
Juice of 1 lime (about 2 tablespoons)
2 teaspoons honey
1 clove garlic, minced
Kosher salt
2 tablespoons oil
1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12)
1 small jicama, cut into 1/8-inch thick batons (about 2 cups)
3 oranges
5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

Steps:

  • 1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
  • 2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
  • 3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers.

Nutrition Facts : Calories 274 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 752 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 26 grams, Sugar 13 grams

MARINATED JICAMA APPETIZER



Marinated Jicama Appetizer image

Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 42

Number Of Ingredients 4

1 jicama (about 2 pounds), peeled and cut into 3/8-inch slices
1/4 cup lemon or lime juice
1 teaspoon salt
1 teaspoon chili powder

Steps:

  • Cut jicama slices into desired shapes, using cookie cutters.
  • Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg

JICAMA CHILI STICKS



Jicama Chili Sticks image

In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!

Provided by Bergy

Categories     Lunch/Snacks

Time 5m

Yield 12 serving(s)

Number Of Ingredients 3

1 1/2 lbs jicama
1 lime, to squeeze on the jicama
1 teaspoon chili powder (more if you like it hot)

Steps:

  • Peel the jicama, cut into manageable size pieces and cut into pieces about 3"x1/2"x1/2" Arrange on a paper towel, Sprinkle with lime juice, Sprinkle with chili powder Arrange on a platter and serve ice cold.

JICAMA RELISH



Jicama Relish image

Make and share this Jicama Relish recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 1h15m

Yield 5 pints

Number Of Ingredients 10

9 cups diced jicama
1 tablespoon whole pickling spices
3 inches cinnamon
8 cups white vinegar (5% acid)
4 cups white sugar
3 teaspoons red pepper flakes
4 cups diced yellow bell peppers
4 cups diced red bell peppers
4 1/2 cups diced onions
2 finger hot chili peppers, minced with seeds (6 inch)

Steps:

  • Place cinnamon stick and pickling spice in a spice bag.
  • In a large stainless steal or enamel pot combine spice bag, vinegar, sugar and pepper flakes.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in remaining ingredients and bring to a boil-reduce heat and simmer, covered for 30 minutes.
  • Discard spice basg and ladle relish into clean, hot jars leaving 1/2 inch head space.
  • Seal and process for 20 minutes in a boiling water bath.
  • Let stand overnight and then check seals.

Nutrition Facts : Calories 925.8, Fat 1.2, SaturatedFat 0.2, Sodium 44.6, Carbohydrate 214.7, Fiber 18.1, Sugar 177.6, Protein 6.1

JíCAMA AND CILANTRO RELISH



Jícama and Cilantro Relish image

Categories     Condiment/Spread     Herb     Vegetable     No-Cook     Vegetarian     Raw     Cilantro     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 7

1 cup tender fresh cilantro sprigs
1 tablespoon chopped fresh mint
1 large fresh jalapeño, seeded and finely chopped
1 teaspoon sugar
3 tablespoons fresh lime juice, or to taste
2 lb jícama, peeled and cut into 1-inch cubes
1/4 teaspoon salt

Steps:

  • Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
  • Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.

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