Tangy Fruit Salsa With Cinnamon chips Recipe
Ingredients
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| 4 flour tortillas (7 inches) | ||
| Peaches | 1 Can (10oz), drained (SALSA:) | |
| 2 kiwifruit, peeled and chopped | ||
| 1 cup sliced unsweetened strawberries | ||
| Lime juice | 2 Teaspoon (SALSA:) | |
| Sugar | 1 Teaspoon (SALSA:) | |
| 1 teaspoon grated lime peel | ||
Directions
Combine sugar and cinnamon.
Spritz tortillas with nonstick cooking spray; sprinkle with cinnamon-sugar.
Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in x 10-in x 1-in baking pan.
Bake at 400° for 8-10 minutes or until lightly browned.
Remove to a wire rack to cool.
In a bowl, combine the salsa ingredients; mix gently.
Serve with cinnamon chips.
Spritz tortillas with nonstick cooking spray; sprinkle with cinnamon-sugar.
Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in x 10-in x 1-in baking pan.
Bake at 400° for 8-10 minutes or until lightly browned.
Remove to a wire rack to cool.
In a bowl, combine the salsa ingredients; mix gently.
Serve with cinnamon chips.
Chef
