Tangy fruit salsa with cinnamon chips
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Ground cinnamon |
| 4 | Flour tortillas; (7 inch) | |
| 1 | cup | Frozen raspberries |
| 2 | Peaches; peeled and chopped* | |
| 2 | Kiwifruit; peeled, sliced and quartered | |
| 2 | teaspoons | Lime juice |
| 1 | teaspoon | Sugar |
Directions
CINNAMON CHIPS
SALSA
* One can (15-16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired.
For cinnamon chips, preheat oven to 400øF. In flour/sugar shaker, combine sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 ~ 10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely.
Meanwhile, for salsa, place raspberries in 1 quart batter bowl. Using food chopper, chop peaches. Slice kiwifruit with egg slicer, cut into quarters.
Combine all salsa ingredients in batter bowl; mix gently. Serve with cinnamon chips.
Yield: 2 cups salsa and 32 chips Typed and Busted by Carriej999@... 5/98 Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 8, 1998
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