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Monday, 22 October 2012

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips Recipes :

Fruit Salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp brown sugar (you can add more or less to your taste)
2 tbsp fruit preserves, any flavor (I used raspberry)
Cinnamon Chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

1. In a large bowl, combine kiwis, apples, raspberries, strawberries, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray if you are using cooking spray (not needed if using butter).

3. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture and enjoy!

Note: This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. It is also best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

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