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Posted on Mon, May. 25, 2009

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BLUE RIBBON WEEK: HIDDEN VALLEY FRESH VEGGIE CRISPS

The Kansas State Fair is only 100-some days away (it's Sept. 11-20 in Hutchinson), and the fair folks are already soliciting entrants for its annual cooking contests. To entice cooks, a PR group mailed out a packet of prize-winning fair recipes that fit into some of this year's new categories. We'll share several this week.

The first one fits into the "Fresh Taste for the Family" recipe contest and was a winner at last year's Arizona State Fair.

To learn more about the Fair's cooking competitions, visit www.kansasstatefair.com

INGREDIENTS

1 cup peanut oil for frying

2 burrito size flour tortillas (10- to 11-inch)

4 oz. cream cheese, softened

1 cup sour cream

1 packet (1 oz.) Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix

1 tablespoon chopped fresh dill

1 medium red bell pepper, seeded and chopped

1 medium cucumber, seeded and chopped

1 medium zucchini squash, seeded and chopped

1 orange or yellow bell pepper, seeded and chopped

1 bunch green onions, chopped

2 Roma tomatoes, seeded and chopped

1 tablespoon chopped fresh parsley

DIRECTIONS

In large frying pan heat peanut oil on medium-high heat. Fry tortillas, turning once, until browned and crisp. Place on paper towels to drain and set aside.

In medium bowl whisk together cream cheese, sour cream and the Hidden Valley Ranch mix. Add the dill and mix well again. Spread the mixture evenly over fried tortillas; then sprinkle with the chopped fresh vegetables in order given. Top with parsley and enjoy.

Cut in wedges to serve. Makes 16 appetizer wedges.

(For baked tortillas: brush both sides with vegetable oil, place on baking sheet and bake at 450 degrees for 4 to 6 minutes, turning once, until crisp.)