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.
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
Directions
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.
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.