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Tangy Fruit Salsa with Cinnamon Chips Recipe | |
Dessert | |
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Ingredients:
Cinnamon Chips:1 tlbsp. sugar 1/4 tsp. ground cinnamon 4 (7 inch) flour tortillas Salsa Ingredients: 1 cup frozen raspberries 2 peaches, peeled and chopped 2 kiwis, peeled, sliced and quartered 1 tsp. lime zest 2 tsp. lime juice 1 tsp. sugar
Directions:
For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.Meanwhile, place all salsa ingredients in a bowl and mix gently. Serve with cinnamon chips. Yield: 2 cups salsa and 32 chips ( | |