FRUIT SALSA W/ CINNAMON CHIPS

by TAKEYA HAUGABOOK
(SOUTHFIELD, MI)

FRUIT SALSA W/ CINNAMON CHIPS

FRUIT SALSA W/ CINNAMON CHIPS

INGREDIENTS:
2 kiwis, peeled and diced
2 Fuji apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
1 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoons strawberry preserves,

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat both sides 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 the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Leftover chips can be stored in an airtight container.


****PLEASE NOTE: THIS RECIPE WAS TAKEN (ALTHOUGH IT HAS BEEN ALTERED FROM ITS ORIGINAL FORM) FROM WWW.ALLRECIPES.COM. ALL RIGHTS RESERVED****


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