Fruit Salsa with Cinnamon Chips
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2-1/2 cups salsa (80 chips).
I first made this fresh fruit salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering—and I have to keep reminding everyone who introduced it! —Jessica Robinson, Indian Trail, North Carolina
Ingredients
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1 cup finely chopped fresh strawberries
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1 medium navel orange, peeled and finely chopped
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3 medium kiwifruit, peeled and finely chopped
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1 can (8 ounces) unsweetened crushed pineapple, drained
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1 tablespoon lemon juice
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1-1/2 teaspoons sugar
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CINNAMON CHIPS:
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10 flour tortillas (8 inches)
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1/4 cup butter, melted
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1/3 cup sugar
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1 teaspoon ground cinnamon
Directions
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1.
In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving.
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2.
For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets.
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3.
Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.
Nutrition Facts
2 tablespoons salsa with 4 chips: 134 calories, 4g fat (2g saturated fat), 6mg cholesterol, 136mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 2g protein.
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