Apple Salsa with Cinnamon Tortilla Chips

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Apple Salsa with Cinnamon Tortilla Chips

 

Apple Salsa:

2 medium tart apples, chopped, Granny Smith

2 teaspoons lemon Juice

1 cup fresh strawberries, chopped

2 medium kiwi fruit, peeled and chopped

1 small orange

2 tablespoons brown sugar, firmly packed

2 tablespoons apple jelly, melted

 

Cinnamon Tortilla Chips:

8 8-inch flour tortillas

water

1/4 cup granulated sugar

2 to 4 teaspoons ground cinnamon

 

In a large bowl, toss the chopped apples with the lemon juice to keep from

browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice

the orange in half and squeeze out about 3 tablespoons of the orange juice. Make

sure to remove and seeds from the orange so they do not get into your salsa.

Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a

tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the

tortillas, turning to cover both sides. If you have an empty spice shaker, it

works well to double the mixture and sprinkle it over the tortillas from the

shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast,

quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the

pieces in a single layer on a baking sheet that has been lightly coated with a

non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6

to 8 minutes or until lightly browned. Cool until crisp, then serve with the

apple salsa on the side.

Serves 4.

 

 

 

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