JICAMA APPETIZER
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
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
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
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
Provided by Regina Schrambling
Categories condiments, side dish
Time 25m
Yield About six cups
Number Of Ingredients 14
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 6 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
Categories Condiment/Spread Herb Vegetable No-Cook Vegetarian Raw Cilantro Gourmet
Yield Makes about 6 cups
Number Of Ingredients 7
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.
More about "jicama relish in chilpotle marinade recipes"
JICAMA WITH LIME AND CHIPOTLE - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
CHICKEN FAJITAS WITH JICAMA RELISH - FRONTPAGE
From frontpage.pch.com
CHIPOTLE CHICKEN TACOS WITH JICAMA SLAW - KITCHEN …
From kitchenconfidante.com
TOMATO-JICAMA SALAD WITH AVOCADO-CHIPOTLE DRESSING …
From eatingwell.com
CILANTRO LIME JICAMA FRIES WITH VEGAN CHIPOTLE MAYO
From crystaldawnculinary.com
JICAMA RELISH IN CHILPOTLE MARINADE - DINING AND COOKING
From diningandcooking.com
GLUTEN-FREE VEGAN OVEN-BAKED CHIPOTLE JICAMA FRIES
From thehealthyfamilyandhome.com
BEST CHIPOTLE MAYO! (AKA MEXICAN SECRET SAUCE) - FEASTING AT HOME
From feastingathome.com
ASTRAY RECIPES: JICAMA RELISH IN CHIPOTLE MARINADE
From astray.com
SOUTHWEST CHIPOTLE JICAMA SALAD | CRAVING SOMETHING HEALTHY
From cravingsomethinghealthy.com
ASTRAY RECIPES: JICAMA RELISH IN CHILPOTLE MARINADE
From astray.com
CHIPOTLE CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
CHICKEN FAJITAS WITH JICAMA RELISH - RECIPE | COOKING | GOODLIFE
From pch.com
CHICKEN FAJITAS WITH JICAMA RELISH - BETTER HOMES & GARDENS
From bhg.com
CHILI LIME JICAMA STICKS RECIPE - SERIOUS EATS
From seriouseats.com
CHIPOTLE CHICKEN WITH MANGO JICAMA SALSA - SKINNY CHEF
From skinnychef.com
10 EASY JíCAMA RECIPES YOU'LL LOVE - VEGKITCHEN
From vegkitchen.com
JICAMA AND CILANTRO RELISH - BIGOVEN.COM
From bigoven.com
RED, WHITE AND CHEW FIRECRACKER BANGERS WITH AVOCADO-JICAMA …
From californiaavocado.com
10 BEST ROASTED JICAMA RECIPES | YUMMLY
From yummly.com
JICAMA RELISH IN CHIPOTLE MARINADE - BIGOVEN.COM
From bigoven.com
MEXICAN-STYLE JICAMA | RICARDO
From ricardocuisine.com
SIMPLE JICAMA SALAD RECIPE : EASIEST WAY TO COOK DELICIOUS JICAMA …
From marinaderecipes.blogspot.com
RECIPE: LIME AND CHILE MARINATED JICAMA IS A REFRESHING SUMMER TREAT
From siskiyoudaily.com
JICAMA RELISH (WITH CHIPOTLE) - YOUTUBE
From youtube.com
FREE MEXICAN RECIPES » PAGE 5
From free-recipes.co.uk
MARINATED JICAMA STICKS RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE SHRIMP JICAMA TACOS WITH MANGO SALSA AND AVOCADO CREMA
From imbored-letsgo.com
JICAMA RELISH (JICAMA ESCABECHADA) | ZARELA
From zarela.com
CHICKEN FAJITAS WITH CHIPOTLE RICE, JICAMA STICKS, AND GUACAMOLE
From sunbasket.com
BRINED PORK TENDERLOIN WITH PLUM & JICAMA RELISH RECIPE
JICAMA RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search