Fruit Salsa and Cinnamon Tortilla Chips

Source: Allrecipes.com, with modifications by my co-worker, Sue Taggart




Serves 10

Ingredients:

Salsa:
• 2 kiwi fruit, peeled and diced
• 2 Fuji apples, peeled, cored and diced small
• 1 bag (16 oz.) frozen peaches, diced
• 8 ounces raspberries
• 1 pound strawberries, hulled and sliced
• ¼ C fruit preserves, any flavor (I’ve used strawberry and peach - orange marmalade sounds good too)

Tortilla Chips:
• 20 small flour tortillas (6 inch if you can find them)
• butter-flavored cooking spray
• 2 cups cinnamon sugar (1 c sugar to 1 t cinnamon)

Directions:

1. In a large bowl, thoroughly mix cut fruit and fruit preserves. Add Fuji apples last and stir well (need to cover completely with preserves to eliminate apples from browning). Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat both sides of each flour tortilla with butter flavored cooking spray, stacking 5 at a time as you go. Cut into 8 wedges. Put pre-mixed cinnamon sugar in a plastic bag. Drop 2 or 3 sectioned stacks of tortilla into bag and shake to coat thoroughly. Arrange in a single layer on a large baking sheet.
4. Bake in the preheated oven 8 to 10 minutes (tap a couple of chips, if they feel a little crispy and are golden brown, they are done). Repeat with remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Comments:

This salsa is incredible, but it gets eaten too fast before I can take a photo! (The photo I used was the closest I could find.) My friend Sue entered this salsa in our school's annual salsa competition last year, and won the non-traditional category. Refreshing, sweet, tart. . .it's the best appetizer/light dessert, especially in hot weather. I like using raspberry jam, but I used some leftover Kneaders Strawberry-Peach jam once, and that was amazing. Depending on the tartness of the fruit, adding a little sugar or extra jam might be needed as well. Enjoy!