Summer Fruit Salsa with Cinnamon Chips
Ingredients:
1 apple, cored and chopped into small pieces
1 cup fresh strawberries, chopped OR 1 (10-ounce) package frozen strawberries
2 kiwi, peeled and chopped
½ cup crushed pineapple, drained (save 2 Tablespoons pineapple juice)
8 (8-inch) whole wheat flour tortillas
2 teaspoons water
2 teaspoons cinnamon mixed with 3 Tablespoons sugar (add more cinnamon if desired)
1 cup fresh strawberries, chopped OR 1 (10-ounce) package frozen strawberries
2 kiwi, peeled and chopped
½ cup crushed pineapple, drained (save 2 Tablespoons pineapple juice)
8 (8-inch) whole wheat flour tortillas
2 teaspoons water
2 teaspoons cinnamon mixed with 3 Tablespoons sugar (add more cinnamon if desired)
Directions:
1. Chop all fruit. (Use food processor, if desired, but do not puree.)
2. Combine fruit with pineapple juice. Chill.
3. Preheat oven to 350° F.
4. Sprinkle tortillas with approximately 2 teaspoons water (or spray with water).
5. Sprinkle each tortilla with cinnamon and sugar mixture.
6. Cut each tortilla into eight wedges and place on baking sheet.
7. Bake at 350°F for 6 minutes.
8. Cool on rack. Store in airtight container.
9. Serve tortilla chips with salsa.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.