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Fruit Salsa with Cinnamon Chips Recipe

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This recipe for Fruit Salsa with Cinnamon Chips, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Wetzel - East HS - Waterloo
Added: Sunday, February 22, 2009


Fruit Salsa
2 kiwi, peeled & diced
2 apple, peeled, cored & diced
8 oz. fresh raspberries (we used frozen)
2 T. white sugar
16 oz. strawberries, diced (we used frozen, whole strawberries)
3 tsp. brown sugar
3 T. raspberry preserves

Cinnamon Chips
1 pkg. Flour tortillas
Butter flavor spray
Cinnamon & sugar

Fruit Salsa:
Mix fruit, sugars and preserves. Let stand 2 hours.
Cinnamon Chips:
Cut tortillas into wedges, kitchen shears work best. Place on cookie sheet. Spray with butter flavored spray and sprinkle with cinnamon sugar mixture. Bake 8-10 minutes at 350ļ. Watch closely so they donít burn. Serve with fruit salsa.

Personal Notes:
Personal Notes:
I use this in our fruit unit. I usually halve the salsa recipe so all groups have an opportunity to participate - we combine all the salsa and two groups make chips to share.
Tips Ė donít cut tortilla shells too big, they are easier to get done and crispy with a small to medium size. I think the Azteca brand shells work best.




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