Name: Fruit Salsa and Cinnamon Chips
Ingredients: For the Salsa; 2 kiwis, peeled and diced; 2 Golden Delicious apples - peeled, cored and chopped into 1/4"-1/2" cubes; 8 oz raspberries OR blueberries; 1 lb strawberries, chopped into 1/4"-1/2" pieces; 1 tbsp granulated sugar; 3 tbsp fruit preserves, any flavor (I like orange marmalade); For the Cinnamon Chips; 10 10-inch flour tortillas; butter flavor cooking spray; 2 tbsp granulated sugar; 1 ½ tsp cinnamon

For the Salsa

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and chopped into 1/4"-1/2" cubes

8 oz raspberries OR blueberries

1 lb strawberries, chopped into 1/4"-1/2" pieces

1 tbsp granulated sugar

3 tbsp fruit preserves, any flavor (I like orange marmalade)

For the Cinnamon Chips

10 10-inch flour tortillas

butter flavor cooking spray

2 tbsp granulated sugar

1 ½ tsp cinnamon

Prepare the Salsa

In a large bowl, combine kiwis, apples, raspberries (or blueberries), strawberries, sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Prepare the Cinnamon Chips

Combine granulated sugar and cinnamon in a small bowl.

Preheat oven to 350° F.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into 6 wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Flip; spray and sprinkle with additional cinnamon sugar.

Bake in preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa in a stoneware chip & dip bowl.

Ingredients