Ingredients for Fruit Salsa With Cinnamon Chips
- Fresh Strawberries
- Navel Orange
- Kiwi Fruits
- Unsweetened Crushed Canned Pineapple
- Lemon Juice
- 2 tablespoons granulated sugar
- Flour Tortillas
- Butter, to taste (approx. 1 tbsp melted)
- Ground Cinnamon
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How to Make Fruit Salsa With Cinnamon Chips
- In a medium bowl, combine 1 cup diced mango, 1/2 cup diced pineapple, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 jalapeño pepper, seeded and minced (optional), and the juice of 1 lime.
- Gently stir to combine the salsa ingredients.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (Refrigerate up to 2 hours)
- While the salsa chills, preheat your oven to 350°F (175°C).
- Brush both sides of 2 small flour tortillas lightly with melted butter.
- Cut each tortilla into 8 wedges.
- In a small bowl, mix 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the tortilla wedges.
- Arrange the tortilla wedges in a single layer on an ungreased baking sheet.
- Bake for 5-10 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
- Serve the chilled fruit salsa immediately with the warm cinnamon sugar chips.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
216g
Fat
69g
Carbs
41g
