My little buddy

Monday, March 21, 2011

Fruit Salsa w/ Cinnamon Tortilla Chips

This recipe is sooooo easy. Well, it's easy now that I've worked the bugs out the chip recipe.

And healthy!

How can you go wrong?

Cinnamon Tortilla Chips
10 - 10" flour tortillas, cut in wedges
Cinnamon sugar

Preheat oven to 325 degrees - no hotter. Layer flour tortilla wedges in a single layer on a non-stick cookie sheet. Spray with PAM. Sprinkle with cinnamon sugar. Bake 8 mins. Most of the chips should be firm by now. It's ok if there's a couple that are soft. Do not bake anymore or you will come back to find smoke billowing out of your oven. Trust me on that point. Repeat until all the wedges are baked.

Fruit Salsa
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
1 lb strawberries, hulled and chopped
1 pint raspberries
1 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, your choice (I used raspberry jam)

Toss the fruit in a large bowl. In a small bowl, heat preserves for 30 secs. Remove and stir. If preserves still seem a little solid, heat for another 20-30 secs. Stir in sugars. Fold preserves mixture into fruit. Allow fruit salsa to sit at least 15 mins before serving. Serve with Cinnamon Tortillas.