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Fruit Salsa with Cinnamon Tortilla Chips

Total Time

Prep: 20 min. + chilling Cook: 5 min./batch

Makes

6 cups salsa and 16 dozen tortilla strips

If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. —Nancy Leavitt, Logandale, Nevada
Fruit Salsa with Cinnamon Tortilla Chips Recipe photo by Taste of Home

Ingredients

  • 1 pound fresh strawberries, finely chopped
  • 2 medium apples, peeled and finely chopped
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
  • 2 medium kiwifruit, peeled and finely chopped
  • 3 tablespoons peach or apricot preserves
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • CINNAMON TORTILLA CHIPS:
  • Oil for deep-fat frying
  • 10 flour tortillas (10 inches)
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.

Nutrition Facts

1/4 cup salsa with 8 chips: 166 calories, 4g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 3g protein.

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