Crisp stoneware-baked cinnamon chips are the ultimate dippers for this tangy fruit salsa.
Servings: 16
Tags: |
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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 40g | |
Recipe makes 16 servings | |
Calories 24 | |
Calories from Fat 1 | 4% |
Total Fat 0.09g | 0% |
Saturated Fat 0.01g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1mg | 0% |
Potassium 60mg | 2% |
Total Carbs 6.23g | 2% |
Dietary Fiber 1.0g | 3% |
Sugars 4.67g | 3% |
Protein 0.21g | 0% |
Advertisement
Advertisement