Are you ready to show off your amazing kitchen skills and win prizes? Whether you’re a seasoned chef or a home kitchen enthusiast, this is your chance to shine! Submit your recipe, photo and a short blurb about what inspired your masterpiece. One winner chosen each month will receive a $50 gift card from Raven’s New & Used and have their recipe published in the PQBNews. This month’s winner is Sherron Fairbairn of Qualicum Beach for Zucchini Cheesy Corn Chips.
SHERRON FAIRBAIRN’S ZUCCHINI CHEESY CORN CHIPS
My why of making these chips is because we needed a fun way to eat zucchini and had a Christmas meal to share with friends.
Enjoy!
Ingredients: 3 medium, fresh crisp zucchini, 1/2 cup grated mozzarella cheese or cheese of your liking, 12 oz. organic corn tortilla chips ( I used Neal Brothers organic), 2 large eggs, room temperature then beaten, 1/4 cup gluten-free flour of choice. I used almond flour; 1/2 cup BBQ sauce, 1/2 cup red pepper jelly, 2 tbsps freshly chopped chives or parsley sea salt and freshly ground black pepper to taste
Need: This is a dry-wet-dry method. You will need a small mixing bowl for the beaten eggs with a touch of added salt and pepper. Two large plates, one for the flour and one for the crushed chips. Also a bowl with water to dip your fingers if they get too messy with the dipping and rolling.
Instructions: Wash the zucchini and trim off the ends. Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside. Place the corn chips into a food processor and crush to your liking. Preheat your oven to 400 degrees F and line one large or two medium baking sheets with parchment paper.
First, roll each zucchini disc into the flour. Then dunk into the beaten eggs, then gently press them into the crushed corn chips to ensure a good coating on both sides. I use plates for the crushed corn chips and the flour because I find it easier to roll. Place on your prepared baking sheet. Repeat until finished with all zucchini. Transfer the trays to your preheated oven (400 F) and bake for about 20-25 minutes, flipping once during roasting.
Once the zucchini chips are done, remove from the oven. Top each one with about one teaspoon of BBQ sauce and or the red pepper jelly then sprinkle with a bit of grated cheese. Return the zucchini chips back into the oven and broil for two minutes until cheese is nice and melty. Garnish with chopped chives, or parsley and enjoy.
If there are any leftovers they can be frozen.
Place on a tray lined with parchment paper in the freezer to freeze individually and then into a freezer bag. Reheat at 400 F on parchment paper on the tray until warmed to your liking.
Enter at: https://www.pqbnews.com/contests or email editor@pqbnews.com.