Chopped Canada Teen Tournament Episode 1: Cooking with Burger Chips

This past Saturday, the very first episode of Chopped Canada’s teen edition aired, featuring kids between 13 and 17. It was also the first show with the new host, Brad Smith, who is a former contestant of The Bachelor Canada. The kids used ingredients ranging from toaster pastries (chocolate flavoured) to beef and fish sauce. Another ingredient, used in the main course round, were burger flavoured potato chips (which I didn’t even know existed, but apparently President’s Choice carries them). Thus, for my personal (imaginary) creation, I would use the ingredients from the main round, consisting of said chips as well as Boston Bibb lettuce, bone in chicken breast and Alfredo sauce.

Note: These are PROBABLY not burger chips…just a stock image

With the exception of those chips (a flavour I’m not even sure I’d want to try), the ingredients are right up my alley. At 30-something, I’m much too old to participate in a teen tournament, but it doesn’t mean that I can’t use them for a dish! As reluctant as I am to use burger flavoured chips (bread crumbs, particularly panko, is so much better!), I would use the ingredients to create some sort of casserole, adding some of my own personal touches along the way.

First, I would start cooking quinoa – three quarters cup of dried quinoa to one and a half cups of water. While it is cooking, I would debone the chicken, then “steam fry” (think stir frying without the oil) with chicken broth and garlic, along with dried oregano, basil and onions. Diced mushrooms and carrots are then tossed in. The cooked quinoa and chicken with veggies are then mixed together along with half a cup of Alfredo sauce. Each would be placed in separate casserole dishes before being topped with crushed burger chips and placed in a 350 F oven for 20 minutes. While the casserole is being cooked, I will start on a salad using the Bibb along with some cherry tomatoes and shredded zucchini. Dressing will be made with some citrus-infused olive oil along with white balsamic vinegar. The casserole dishes are placed on a larger plate along with the salad and served together.

Sure, the salad sounds like a last minute thought, but hey, at least it’s being used! 🙂

Image credit: Givaga/Shutterstock

About Cynthia Cheng Mintz

Cynthia Cheng Mintz is the founder and webitor-in-chief of this site and the petite-focused site, Shorty Stories. She has also written for other publications including the Toronto Star and has blogged for The Huffington Post. Her first novel, Aspirations, was published in 2007. Outside of writing, Cynthia researches and advises philanthropic ideas for family funds and foundations and also volunteers.