Fruit Salsa With Cinnamon Sugar Tortillas |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is another recipe from The Arizona Republic. This is a great treat, perfect for snacks or dessert. For a special treat, the newspaper notes that you could spread mascarpone over the tortillas before topping with the fruit. Sound good? Oh, yes.... While cinnamon sugar can be prepared by combining 4 tablespoons sugar with 1 tablespoon ground cinnamon as in this recipe, some people like it with stronger cinnamon taste and use only 3 tablespoons sugar. I use a gadget called the Nicer Dicer to chop the fruit for this salsa, but your food processor will work fine. Just don't process the fruit to a puree. Ingredients:
4 tablespoons sugar |
1 tablespoon ground cinnamon |
1 (10 ounce) package flour tortillas, taco sized |
1 cup strawberry, finely chopped |
1 cup blueberries, finely chopped |
1 cup peeled and sliced kiwi, finely chopped |
1 -2 tablespoon brown sugar, to taste |
1 orange, juice of |
Directions:
1. Combine sugar and cinnamon to make cinnamon sugar. Cut tortillas into sixths or eighths. Arrange on a baking sheet and brush each section with water. Sprinkle chips with cinnamon sugar and bake in a preheated 350 degree F. oven for 5 minutes.
2. Meanwhile, prepare the fruit by chopping each to a good salsa size which depends upon your judgment. Combine fruit and the juice of one orange and blend well.
3. Use the chips to scoop up the fruit salsa. To make these extra-enticing, you can spread the chips with mascarpone before topping them with fruit, if you wish.
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