I discovered this recipe while looking for something refreshing to take to a pool party with some friends. As we were all eating an array of appetizers, one of the guys was eating the fruit salsa like applesauce. I told him that to get the total “ahh” from the salsa he had to put it on the cinnamon chip. When he did he agreed that the two together were a great compliment to each other. But everyone agreed that the salsa or chips alone make a great treat as well.
Fruit Salsa and Cinnamon Tortilla Chips
2 kiwis, peeled and diced
2 peaches or nectarines, peeled and diced (optional)
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
1/2 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (I used apricot)
10 (10 inch) flour tortillas
butter or buttered flavored cooking spray
1/2 c. sugar
2 teaspoons ground cinnamon
- In a large bowl, thoroughly mix diced fruit, Brown Sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray or spread lightly with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon mixture. Spray again with cooking spray.
- 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.
I tweaked this recipe a little by adding the peaches or nectarine and taking out white sugar. This is a recipe that as long as you are using fresh sweet fruit, you could use any four or 5 fruits as the main ingredients.