Friday, February 17, 2012

Fruit Salsa with Baked Cinnamon Chips

* 2 kiwis, peeled and diced
* 2 tart apples - peeled, cored and diced (Honeycrisp, granny smith)
* 8 ounces raspberries
* 16 ounces carton of strawberries, diced
* 1-2 tablespoons fruit preserves, any flavor (I used raspberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3.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.
4.Bake in the preheated oven 11-12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham crackers or cinnamon pita chips.

I found this recipe on Pinterest, and the original recipe called for white sugar, brown sugar and more preserves. We didn't even try it with the sugar, and we loved it! We made the chips the first time we made this, but later in the week we made it a second time and I didn't cut the fruit as small and it was delicious as fruit salad!

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