4 - 6 servings
Chef Tom Fraker
2 Melissa’s Jicamas
Non-stick cooking spray, extra virgin olive oil or canola oil, as needed
2 fresh limes, juiced
2 tablespoons Melissa’s Hatch Chile Powder
1 pinch sea salt
Using a sharp knife, trim the ends of the jicama and carefully slice off the thin outer brown skin.
Carefully cut the jicama into ¼ inch slices. Place the slices on a cookie sheet and spray lightly with the oil.
Place the slices, oiled side down, on a hot grill or grill pan. Cook until you get nice grill marks, about 3 minutes.
Oil the top side of the slices, flip them over and repeat. Remove from the grill, squeeze the fresh limes over them and season with the Hatch chile powder and salt.