South of the Border Chips and Dip

What You Need:

4 flat corn tortilla shells

Canola oil

Salt, optional

2 tomatoes, chopped

1 kiwi, chopped

1 small onion, chopped

1 celery stalk, chopped

½ jalapeno, minced

¼ tsp. chili powder

How to Make It:

Cut each of the tortillas into 6 wedges.

Place enough canola oil into a large skillet for frying the chips.

Heat the oil to hot but do not allow it to smoke.

Once the oil is hot reduce heat to low.

Place the tortilla wedges into the hot oil and fry about 1 minute.

The tortilla wedges should puff slightly and be a light brown color.

Remove wedges to paper towel to dry and sprinkle with the salt if desired.

Add more canola oil and reheat to high before adding more wedges.

In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.

Sprinkle with the chili powder.

Use a rubber spatula to mix together well.

Dip the chips into the salsa and enjoy.

The salt in this recipe is optional. If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead.

Zucchini Fingers

What You Need:

 

Enough egg substitute to equal 1 egg

1/3 C seasoned bread crumbs

¼ C parmesan cheese

4 small zucchini, cut lengthwise

Non stick canola cooking spray

 

 

How to Make It:

 

Line a cookie sheet with foil and spray the foil with the cooking spray.

Preheat oven to 450 degrees.

Place the egg substitute into a bowl.

Combine the bread crumbs and parmesan cheese together in a separate bowl.

Place each zucchini finger into the egg mixture and coat completely.

Place the coated zucchini into the bread crumb mixture.

Place on the prepared baking sheet.

Bake 20 minutes or until a light brown and the zucchini is tender.

 

Try these with a little ranch dressing on the side for dipping.