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Bacon Wrapped Jicama with Cajun Spices
- 1 medium jicama, peeled (I use a knife – the skin is too tough for a vegetable peeler)
-8 pieces of bacon, cut into 2 1/2 in pieces
-Cajun Seasoning (I love Penzey’s)
-1/2 cup sour cream
-1/2 of a large avocado
-juice of one lime
Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust cubes with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down on pan surface so it stays wrapped. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Mix Puree sour cream, avocado, and lime juice in food processor until smooth. Serve with avocado sauce drizzled on top or on side for dipping.
- 1 medium jicama, peeled (I use a knife – the skin is too tough for a vegetable peeler)
-8 pieces of bacon, cut into 2 1/2 in pieces
-Cajun Seasoning (I love Penzey’s)
-1/2 cup sour cream
-1/2 of a large avocado
-juice of one lime
Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust cubes with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down on pan surface so it stays wrapped. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Mix Puree sour cream, avocado, and lime juice in food processor until smooth. Serve with avocado sauce drizzled on top or on side for dipping.
