Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

from kitchenfunwithmy3sons.com
63 min

For a sweet and fresh treat, make Fruit Salsa with Cinnamon Tortilla Chips. You'll love this colorful fruit-filled salsa and crisp baked chips sprinkled with cinnamon and sugar.

Ingredients

  • 8 ounces fresh raspberries (cut in half)
  • 1 pound fresh strawberries (stems removed, diced into small pieces)
  • 1/4 of a small cantaloupe melon (seeds and skin removed, diced into small pieces)
  • 2 Granny Smith apples (peeled and cored, diced into small pieces)
  • 1 lemon
  • 1/4 cup seedless raspberry jam
  • 8 10-inch flour tortillas
  • non-stick cooking spray
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions

  1. 1

    Preheat the oven to 350F.

  2. 2

    In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.

  3. 3

    Zest the lemon and add the zest to the mixed fruit. Cut the lemon in half and squeeze the juice into a small bowl. Remove the lemon seeds from the juice. Pour the juice over the fruit in the bowl; mix well.

  4. 4

    Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.

  5. 5

    Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla. Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans.

  6. 6

    Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.

  7. 7

    Remove the chips from the cookie sheets with a spatula and place on a serving dish.

  8. 8

    Serve the fruit salsa with the cinnamon sugar tortilla chips.