Recipe: Cinnamon Tortilla Chips & Fruit Salsa
I recently made Cinnamon Tortilla Chips & Fruit Salsa to bring to a friends house. The sweet chips and fruit salsa are a wonderful combination. I received my inspiration for this recipe from The Girl Who Ate Everything. My Fruit Salsa had a different blend of fruit in it (mainly because I used what I had on hand) and I cut the recipe in half. The recipe was a hit!
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
- 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.
- 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.
- 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.
