Cheesy Baked Jicama Food

LOADED JICAMA FRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
• Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
• At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
• Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
• Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
• Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
• Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

CHEESY RUTABAGA BAKE

Steps:

• Bring rutabaga to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until golden, about 5 minutes.
• Whisk flour into garlic mixture until smooth.
• Slowly whisk milk into flour mixture until thickened and creamy, about 5 minutes.
• Stir Cheddar cheese into milk sauce until cheese is melted and bubbly, about 3 minutes. Season with cayenne pepper, salt, and black pepper.
• Transfer rutabaga to the prepared baking dish. Pour cheese sauce over rutabaga.
• Sprinkle bread crumbs and paprika over rutabaga.
• Bake in preheated oven until sauce is thickened and bubbly, 20 to 25 minutes.

CHEESY BAKED JICAMA

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Peel Jicama using a very sharp knife. BE CAREFUL. IT IS A VERY HARD VEGETABLE. THERE IS AN OUTER BROWN LAYER AS WELL AS A FIBEROUS INNER LAYER, BE SURE TO PEEL AWAY BOTH. Then cut into cubes.Add to a large pot. Wash and cover with water, adding in salt as you would if you were boiling potatoes. I had to boil about an hour and they do not get soft like potatoes.
• 2. Drain in colander, then add to a food processor, also add in cream cheese, stick of butter, garlic cloves, & red onion cut into large chunks.. Process until mixture is creamy and smooth.
• 3. Prepare a casserole dish with cooking spray, and add creamed Jicama mixture. Smoothing out top, then top with both cheeses.
• 4. Bake in preheated 350 degree F. oven for about 30 to 35 minutes until hot and bubbly. Serve and enjoy. A great alternative to Mashed Potatoes for Low carb eaters.
• 5. i USE MY FITNESS PAL TO CALCULATE THE NUTRITIONAL INFO in this recipe, Servings 12 or more , Calories per serving 189, Fat 14 g, Cholesterol 40Mg, Sodium 475mg, Potassium 167Mg, Carbohydrates 11g, Fiber 5g, Sugars 3g, Protein 4 g, Net carbs 6.

MASHED JICAMA AND CROOKNECK SQUASH

Steps:

• Preheat oven to 375 degrees.
• Boil jicamas and crookneck squash until tender, about 15 minutes.
• Heat the sunflower oil in a pan.
• Saute onion for 3 minutes until soft and set aside.
• In a second pan, melt butter.
• Add enough flour to make a thick paste.
• Add enough milk, slowly, to make a smooth, runny sauce.
• Add salt and pepper.
• Set aside.
• Drain jicamas and squash and place in a large bowl.
• Add onion, oil, chervil, and cream to the jicamas and squash.
• Add salt and pepper to taste.
• Mash well until smooth. Set aside.
• Heat sauce on medium heat until thickened, stirring constantly.
• Remove from heat and stir in Jarlsberg cheese, which will melt.
• Spray a casserole dish with cooking spray (or grease).
• Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
• Bake for 20 minutes at 275 degrees.

BAKED SHRIMP RECIPE WITH JICAMA SLAW

Steps:

• Heat oven to 375ºF.
• Combine cheese, bread crumbs and seasonings in medium bowl. Cover baking sheet with foil; spray with cooking spray. Beat egg in shallow dish; dip shrimp, 1 at a time, in egg, then in cheese mixture, turning to evenly coat each shrimp. Place on prepared baking sheet. Discard any unused cheese mixture.
• Bake 20 min. or until shrimp are tender and golden brown.
• Combine vegetables in medium bowl. Mix dressing and honey. Add to vegetable mixture; toss to coat. Serve with shrimp.

CRISPY BAKED JICAMA FRIES | BEST KETO FRENCH FRIES RECIPE

Steps:

• Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.
• Fill a pot with water and place on the stove at medium-high heat.
• Peel the jicama. Use a vegetable peeler and scrape off the outside layers of the jicama just as you would a potato. Be sure to get all the strings off of the outside layer.
• Cut the jicama into matchsticks fries. Start by cutting the jicama in half, then into half-moons, and then again into sticks. Place the fries into the boiling water and cook for 15 minutes. After 15 minutes drain them, then place them into a large bowl.
• Drizzle olive oil over the fries and toss. In a small bowl combine all the seasonings together, then gently toss the fries making sure they are completely coated.
• Transfer the fries to a baking sheet and bake for 40 minutes. Halfway through, flip the fries over to ensure even cooking.
• If you desire it to be extra crispy, broil on high for 5 minutes.

BAKED CHEESY CHICKEN EMPANADAS RECIPE

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two large, rimmed baking sheets with parchment paper or aluminum foil and spray lightly with nonstick spray.
• If using store-bought pie dough, set it on the counter 15 minutes before using.
• In a large bowl, mix together cream cheese, Queso Fresco, chili powder, cumin, red pepper flakes, Pepper Jack and scallions with an electric mixer on medium speed. Add chicken and mix until incorporated; set aside.
• Unroll the dough and use a rolling pin to create a 12" round. With a 4" round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust.
• Make an egg wash by whisking 1 egg with 1-teaspoon water.