Summer Fruit Salsa and Cinnamon Butter Tortilla Chips
For the salsa:
- 2 quarts fresh strawberries, washed, hulled and coarse chop
- 4 kiwi, peeled and coarse chop
- 1 cup fresh chopped pineapple
- 1 naval orange, peeled and coarse chop
- juice from ½ fresh lemon
- pinch sugar
For the chips:
- 10 flours tortillas, (8 inch size)
- ½ cup melted butter
- ½ cup sugar
- 1 tablespoon ground cinnamon
For the salsa:
– Using large mixing bowl, combine all ingredients.
– Cover bowl with plastic wrap and place in refrigerator while making chips.
For the chips:
– Preheat oven to 350° F
– In small bowl, combine sugar and cinnamon, mix well.
– Brush each tortilla with butter, then sprinkle with sugar and cinnamon mixture.
– Using pizza cutter or sharp knife, cut each tortilla into 8 wedges.
– Place wedges on ungreased cookie sheet and bake for 10-15 minutes until lightly brown and crispy.
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Fruit Salsa & Cinnamon Butter Tortilla Chips from Platter Talk