APR
27
2010

Fruit Salsa and Cinnamon Tortilla Chips

IMG_4895 A friend made this for us at a scrapbooking retreat once, and I LOVE LOVE LOVED it! I made some this week and decided to share it with you all, luckily I took a picture first because as soon as I walked away it was gone!

Ingredients

Salsa:

Really you can use any fruit you like, this is what I use…

  • 2 kiwis, peeled and diced
  • 2 apples – peeled, cored and diced – (I like Pink Ladies or Lady Alice)
  • 8 ounces raspberries
  • 1 pound strawberries
  • 1/2 cantaloupe diced
  • 1 tablespoon white sugar (Can be omitted)
  • 1 tablespoon brown sugar (Can substitute with sucanat)
  • 3 tablespoons fruit preserves, any flavor

Tip: I use my Pampered Chef chopper to dice all the fruit, makes it much more ‘salsa-ish’ …if that’s a word, and yes, I do homeschool.

Tortilla Chips:

  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray (Can spray with water, but not as yummy!)
  • 1/2 cup cinnamon sugar (Amount is flexible, I just sprinkle it over the chips)

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, thoroughly mix all fruit, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
  5. Take a few bites for yourself before you call in the crew, well, unless you don’t want any ;o)

Enjoy!

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Comments

  1. mmmmm I once made sweet tortillas with chocolate sauce, but it was a hassel (the tortiallas were deep fried, not something I have any desire to do (eat yes, do no). This way, doing them in the oven, sounds yum.

  2. This does look yummy. I've had peach and pineapple in my regular salsa, but never an all fruit salsa – I bet it is great with the cinnamon chips. I tend to crave fruit in the summer time – so I'm keeping this on my list – thank you!

  3. Honestly, this is really good and very healthful without the sugar. Simply chop your fruits up and add the juice of half a lemon to keep oxidation at a minimum. Most of those fruits are sweet enough that the sugar just makes it too sweet. This is one of my favorite snacks. We are trying to convince a baby to be born this week so I may have someone get me the ingredients and let my 11 yod make me the chips. Eating is good in labor. :) I am glad you posted this. HA!! God Bless.

  4. Yum! We must try this!

  5. Yum! We must try this!

  6. I leave the sugar out completely, all that fruit has enough sweetness for me. And I use whole what tortillas to make the chips. So yummy!

  7. Suddenly I'm hungry for some salsa & chips. crunch. crunch.

  8. I usually use melted butter but that would be so much easier with the spray. You can put the sugar/cinna mix in a salt shaker so it's distributed evenly throughout the tortilla too.

  9. I'm definitely going to try this one.Janet Whttp://www.homeschoolblogger.com/wdworkman/

  10. Okay, looks delicious. Can't wait to get to the store to buy the ingredients!!

  11. I have seen it before, but your looks yummy! We'll certainly have to try it!

  12. I have never seen it before either. Yummy! I'll have to try!

  13. Yum! Great idea!

  14. This is one of my great posts of the week. Here is the link to my post: http://www.jdaniel4smom.com/2010/05/great-posts-i-came-across-this-week-may.html

  15. Yum!! stopping by from JDaniel4's mom =) now following… good food will bring me back anyday! I am giving away a PW cookbook this week… if you don't have it… yum! to be used sparingly! he he… lots o butter!

  16. Looks great, I can easily convert it to a raw recipe–omit sugars and preserves and serve w/ a raw bread. Thanks for the inspiration–raw salsa, I love it!Peace & Raw Health,Elizabeth

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