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Fruit Salsa With Cinnamon Tortilla Chips Exps96062 Baftf2307047d01 28 1bc Rms 1

Fruit Salsa with Cinnamon Tortilla Chips

TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min./batch YIELD: 6 cups salsa and about 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

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 7 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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