Fruit Salsa with Cinnamon Crisps

By adriennehannis

Ingredients

• Salsa:
• 1 cup finely chopped strawberries
• 1 medium orange, peeled and finely chopped
• 2 large or 3 small kiwi, peeled and finely chopped
• 1/2 cup finely chopped fresh pineapple or 1 (8 oz) can crushed pineapple, drained
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped yellow or green sweet pepper
• 1 tablespoon lime or lemon juice
• 1 fresh jalapeno chile, seeded and chopped (optional)
• Cinnamon Crisps:
• 1/4 cup melted butter or non-fat butter spray
• 12 8-inch flour tortillas
• 1 teaspoon ground cinnamon

Details

Servings 24

Preparation

Step 1

Fruit Salsa:
In a mixing bowl, combine the strawberries, orange, kiwi, pineapple, green onions, sweet pepper, lime or lemon juice, and jalapeno. Cover and chill for 6 to 24 hours. Serve with cinnamon crisps.


Cinnamon Crisps:
Heat oven to 350 degrees. Line a baking sheet with parchment. Brush the melted butter over the tortillas (or spray with butter spray). Combine the sugar and cinnamon in a pie plate and mix well, then place the tortillas one at a time butter-side down in the mixture. Cut each tortilla into wedges (as thick or thin as you'd like). Place the wedges in a single layer on baking sheet. Bake 5 to 10 minutes, or until crisp and lightly browned. Repeat with remaining wedges. Store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks.