Fruit Salad Salsa with Cinnamon Tortilla Chips

Name: Fruit Salad Salsa with Cinnamon Tortilla Chips
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 6 cups salsa (80 chips).
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD: 6 cups salsa (80 chips).

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

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

1. In a large bowl, combine the first 6 ingredients. Refrigerate until serving.
2. In a small bowl, mix sugar and cinnamon. Cut each tortilla into 8 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.

Nutrition 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.

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