Sunday, July 11, 2010

Fruit Salsa and Cinnamon Chips

We enjoyed this recipe at our last Titus Two meeting. There were some requests for it, so I will post it on the blog. It's light and refreshing, and it's something a little different. Summer is a great time to make this when you can grow your own fruit or find it on sale.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden delicious apples, peeled, cored and diced
8 oz raspberries
1 lb strawberries
2 Tbs white sugar
1 Tbs brown sugar
3 Tbs fruit preserves, any flavor

8 (10 inch) flour tortillas
butter flavored cooking spray
1 cup cinnamon sugar

1. In a large bowl, thoroghly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F.

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in a preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximantely 15 minutes. Serve with chilled fruit mixture.

NOTE: I did not include rasperries for the meeting, and I used strawberry preserves. Next time I will try adding blueberries! I did cut back on the amount of cinnamon and sugar suggested. The recommended 10 tortillas was also too many -- there were actually leftovers when 8 were used. Also, don't immediately put them in a resealable bag after the 15 minutes of cooling. There is still enough heat to make them soft again . . . ahem.

This recipe can be found on Click here for a direct link. Photo taken from

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