Low Carb Jicama Chili Cheese Fries {THM-S}
Try this Low Carb Jicama Chili Cheese Fries recipe, or contribute your own.
Try this Low Carb Jicama Chili Cheese Fries recipe, or contribute your own.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- sour cream
- 1 cup diced tomatoes
- 1/2 tablespoon chili powder
- 1/2 teaspoon oregano
- 1/2 cup crushed tomatoes
- 2 tablespoons diced onion
- 1 large jicama (about 2 pounds)
- 1 cup refined coconut oil
- tony chachere's original creole seasoning
- 1/2 pound ground beef or venison (i used venison)
- 1/2 teaspoon cumin poweder
- 1/4 teaspoon mineral salt
- 1 cup shredded cheese of choice
- sliced jalapenos (optional)
- Carbohydrate 6.19315491642976 g
- Cholesterol 5.85 mg
- Fat 2.09553643529306 g
- Fiber 1.57719364049331 g
- Protein 1.65313250527148 g
- Saturated Fat 1.16704745903267 g
- Serving Size 1 1 serving (165g)
- Sodium 51.3738949150812 mg
- Sugar 4.61596127593645 g
- Trans Fat 0.168250701863089 g
- Calories 46 calories
Step-by-step
- Brown ground beef/venison with onion until no longer pink.
- Add remaining ingredients and bring to a simmer.
- Simmer for 5-10 minutes, adding a bit of water if it gets too dry.
- Heat 1 cup of coconut oil in an iron skillet (over medium heat).
- Peel jicama and slice into matchsticks (fries). (You will want them fairly thin so they will cook faster.)
- Place sliced jicama in ice water and let sit for at least 10 minutes.
- Drain jicama.
- Fry jicama in batches in hot oil, removing when they begin to turn light brown (this took about 10-15 minutes for me).
- Place on paper towels to drain, and immediately sprinkle with Tony's Creole Seasoning.
- When all fries are finished, divide onto four plates and add toppings.
My Unexpected Culinary Adventure: Low-Carb Jicama Fries
Life as a busy working mom is a whirlwind. Between early morning meetings, school drop-offs, juggling client calls, and the never-ending cycle of laundry and dinner prep, finding time for anything beyond the essentials feels like a luxury. So, when I stumbled upon a recipe for low-carb jicama chili cheese fries, I was initially skeptical. Jicama? Really? It sounded more like a science experiment than a meal. But, desperate for a healthier, quicker weeknight dinner option that wouldn't leave my family begging for takeout pizza, I decided to give it a try.
My first thought was, "How on earth is a root vegetable supposed to become a fry?" The recipe promised crispy, delicious fries, and I, a woman who's seen it all in the kitchen, decided to take on this challenge. The process was surprisingly straightforward. The initial preparation involved peeling and slicing the jicama – an unexpectedly satisfying task. I then followed the directions, submerging the jicama slices in ice water to prevent browning. This simple trick worked wonders! The subsequent frying in coconut oil was quick and easy, resulting in fries that were incredibly crispy on the outside and delightfully tender on the inside. The taste? Honestly, it was a revelation. The jicama fries had a subtly sweet and earthy flavor that complemented the savory chili topping perfectly.
The Chili Cheese Magic:
The chili itself was simple to make – a hearty mix of ground beef (I opted for venison, as that's what I had on hand), onions, and spices. I added a touch of cumin and chili powder for a hint of warmth, and the oregano added a lovely aromatic touch. The whole concoction simmered beautifully, and the flavors melded together perfectly. The topping was generously layered with shredded cheese and a sprinkle of Tony Chachere's Creole seasoning, which added a wonderful kick. My kids, who are notoriously picky eaters, devoured their plates in record time – a testament to the deliciousness of the dish.
Beyond the Recipe:
This wasn't just about a quick and healthy dinner; it was about finding joy in the unexpected. It was about embracing a new ingredient, mastering a new technique, and most importantly, experiencing the satisfaction of creating a delicious, family-friendly meal that felt remarkably special. It served as a much-needed reminder to step outside my culinary comfort zone. The low-carb aspect was an added bonus, fitting seamlessly into my increasingly health-conscious lifestyle. The experience felt refreshing, exciting, and undeniably fulfilling.
A Weeknight Savior:
This recipe is now a staple in our weekly meal rotation. It's quick enough for busy weeknights, adaptable to what's in the fridge, and importantly, satisfies the entire family. The unexpected success of these jicama fries has not only provided us with a healthier alternative to traditional potato fries but has also ignited a passion for exploring more unique and healthy recipes. It proves that even the most seasoned cook can discover exciting new culinary adventures in the most unexpected places. The unexpected joy of discovering a new favorite dish is a reminder to stay curious and to appreciate the little wins in a life that's often anything but predictable.
So, if you're looking for a healthier, delicious, and surprisingly satisfying alternative to traditional chili cheese fries, I wholeheartedly recommend trying this recipe. You might just surprise yourself – and your family!
