Fruit Salad Salsa with Cinnamon Tortilla Chips Recipe

5 1 1
Fruit Salad Salsa with Cinnamon Tortilla Chips Recipe
Fruit Salad Salsa with Cinnamon Tortilla Chips Recipe photo by Taste of Home
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Fruit Salad Salsa with Cinnamon Tortilla Chips Recipe

Read Reviews
5 1 1
Publisher Photo
Salsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 2 medium apples, finely chopped
  • 2 medium nectarines or peaches, finely chopped
  • 2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • Dash salt
  • CHIPS:
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 10 flour tortillas (8 inches)
  • Oil for frying

Directions

In a large bowl, combine the first six ingredients. Refrigerate until serving.
In a small bowl, mix sugar and cinnamon. Cut each tortilla into eight wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa. Yield: 6 cups salsa (80 chips).
Originally published as Fruit Salad Salsa with Cinnamon Tortilla Chips in Taste of Home April/May 2016, p37

Nutritional Facts

1/4 cup salsa with 3 chips: 122 calories, 4g fat (1g saturated fat), 0 cholesterol, 104mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • 2 medium apples, finely chopped
  • 2 medium nectarines or peaches, finely chopped
  • 2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • Dash salt
  • CHIPS:
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 10 flour tortillas (8 inches)
  • Oil for frying
  1. In a large bowl, combine the first six ingredients. Refrigerate until serving.
  2. In a small bowl, mix sugar and cinnamon. Cut each tortilla into eight wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
  3. Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa. Yield: 6 cups salsa (80 chips).
Originally published as Fruit Salad Salsa with Cinnamon Tortilla Chips in Taste of Home April/May 2016, p37

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kim-wilson User ID: 1650127 248904
Reviewed Jun. 1, 2016

"Made this over Memorial day weekend using granny smith apples and nectarines. My husband and I could not stop eating it. It was great!"

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