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Apple Berry Salsa w/Cinnamon Chips
Crisp stoneware-baked cinnamon chips are the ultimate dippers for this tangy fruit salsa. Ingredients
- Cinnamon Chips -
- 4 (7-inch) flour tortillas
- 1 T. granulated sugar
- 1/2 t. ground cinnamon
- Salsa -
- 2 med. Granny Smith apples
- 1 c. strawberries, sliced
- 1 kiwi, peeled and chopped
- 1 small orange
- 2 T. packed brown sugar
- 2 T. apple jelly
Directions
- Preheat oven to 400°.
- For cinnamon chips, lightly spray tortillas with water. Combine cinnamon and sugar. Sprinkle over tortillas. Using pizza cutter, cut each tortilla into 8 wedges and place in single layer on baking stone. Bake 8-10 min. or until lightly browned and crisp. Remove to rack to cool completely.
- For salsa, peel, core and chop apples. Slice strawberries. Chop kiwi. Combine fruits in a 1-qt. bowl. Juice and zest orange and add to bowl along with brown sugar and apple jelly. Mix gently and serve with cinnamon chips.
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