Gingered Fruit Salsa with Crispy Cinnamon Chips

By LRay

From Betty Crocker

Ingredients

• 1 tablespoon sugar
• 2 teaspoons ground cinnamon
• 4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
• 3 tablespoons butter or margarine, melted
• 1 cup finely diced pineapple
• 1 cup finely diced papaya
• 1 cup finely diced mango
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

Preparation

Step 1

Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.

Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.

In medium bowl, mix remaining ingredients. Serve salsa with chips.