Recipe: Cinnamon Tortilla Chips & Fruit Salsa

Fruit Salsa

• 2 diced Red Delicious Apples
• 1 peeled and diced Orange
• 1 cup diced Strawberries
• 1/2 cup halved Cranberries
• 1/2 cup Pomegranate Seeds
• 1 tablespoon White Sugar
• 1/2 tablespoon Brown Sugar
• 1 1/2 tablespoons Fruit Preserves (I used half Peach-Raspberry Jam and half Pear Honey made by my cousin Renelle)

Cinnamon Tortilla Chips

• 10 (10 inch) Flour Tortillas
• Melted Butter or Cooking Spray
• 1 cup Sugar
• 2 tablespoons Cinnamon

1. Preheat the oven to 350 degrees.  Mix 1 cup of granulated sugar and cinnamon in a bowl and set aside.  Coat both sides of a flour tortilla with melted butter or butter flavored cooking spray.  Dip the buttered tortilla into the sugar and cinnamon mixture (or sprinkle the sugar / cinnamon mixture over the buttered tortilla).  Use cooking scissors to cut the tortilla into wedges and place in a single layer onto a baking sheet.  Spray the top of the tortilla wedges with cooking spray and bake for 8 to 10 minutes.  Repeat until you have finished the tortillas.
2. Wash, peel and dice all the fresh fruit.  Place the fruit in a bowl and mix.  Add the white sugar, brown sugar, and fruit preserves and stir thoroughly.  Cover the fruit and chill for 15 minutes in the refrigerator.
3. Serve the Cinnamon Tortilla Chips with chilled fruit mixture. You can use this salsa with cinnamon graham crackers, cinnamon pita chips, or any type of cinnamon chips.