Low Carb Chili Cheese Fries How to Make Jicama Fries

The.Kitchen.Witch's picture

Jun. 16, 2015

A healthy, recipe for low carb chili cheese fries made with jicama! Part of a collaboration for Father's Day with Tastemakers from Tastemade!

Ingredients

For the chili
Onion 1/2 Small , diced
Ground turkey 1 Pound
Cumin powder 1 Tablespoon
Garlic powder 1 Tablespoon
Flavored tomatoes 10 Ounce (canned rotel or aylmers can be used)
Chili powder 1 Tablespoon
Creole spice 1 1/2 Teaspoon
Salt 1/2 Tablespoon
Balsamic vinegar 1 Tablespoon
Brown sugar 1 Tablespoon
Ketchup 1/4 Cup (4 tbs)
Hot sauce 2 Dash
Bay leaf 1
For the fries
Jicama 1 Pound , peeled and cut into 1/4 inch thick fries
Extra virgin olive oil 1 Tablespoon
Creole seasoning 1 Teaspoon
For the cheese sauce
Laughing cow cheese 84 Gram (4 squares of 21 grams each used)
Milk 1/4 Cup (4 tbs)

Directions

GETTING READY

1. Preheat the oven to 400 degrees F.

2. Line a cookie sheet with foil and fit it with a cooling rack.

MAKING

3. For the chili: In a pan, saute the onion along with ground turkey, cumin, garlic powder and salt. Continue to saute on medium heat until the turkey is brown and cooked completely.

4. Add the remaining ingredients for chili and simmer on medium low heat for about 45 minutes.

5. For the fries: Place the jicama strips in a microwave-safe bowl and add 2 tablespoons of water. Cover, and microwave for 15 minutes, stopping once to gently stir.

6. In a large bowl, toss the jicama fries with the olive oil and the creole seasoning.

7. Arrange on the cooling rack and bake for 45 minutes, until browned.

8. For the cheese sauce: In a pan, melt5 squares of Laughing Cow Cheese one at a time into 1/4 cup of milk over medium heat. Whisk constantly. Whisk in more milk at the end to get the desired consistency.

SERVING

9. Serve the chili over the jicama fries with a gorgeous drizzle of the cheese sauce over all.

TIP

For the fried version, place the jicama strips in a microwave-safe bowl and add 2 tablespoons of water. Cover, and microwave for 15 minutes, stopping once to gently stir. Dry the jicama well with paper towels. Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. Carefully place the chips into the hot oil and fry until very crispy. Cook in batches, as necessary. Remove and drain on paper towels. Sprinkle liberally with the creole seasoning to taste.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 430Calories from Fat 200

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 735 mg30.63%

Total Carbohydrates 29 g9.7%

Dietary Fiber 8 g32%

Sugars 14 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet