Thursday, May 12, 2011

Fruit Salsa and Cinnamon Sugar Tortilla Chips

This is a recipe Regan shared with me this past weekend.  We served it at her graduation barbecue and it was a big hit.  She said it's 'her dish' she brings to all parties now, and it's delicious.  I had a dip like this years ago, but in my memory, it required more ingredients. 
You can really mix this up with any fruit, and it makes a lot more than the cup shown.  She said she generally sticks with the berry family. 
Salsa Ingredients/Instructions:  1 carton of strawberries (pulsed to chunky in a blender), 3 kiwis peeled and diced, 1 pint blueberries (quartered), 2 apples (peeled and diced).  Mix and chill until serving (this is best when it marries overnight in the fridge). 
Cinnamon/Sugar Tortilla Chips Ingredients/Instructions:  Buy a 10 pack of flour tortillas.  Spray with spray butter, sprinkle with cinnamon sugar mix.  Bake on a cooking stone at 400 degrees for about 7 minutes (you might lower the time/temperature if you are using a metal cooking tray).  Store in an airtight container or baggie if you are not serving right away so they stay crisp. 


Holly said...

Ooohh! That sounds yummy!

Michele Chastain said...

This looks fabulous! Especially with all the delicious fruit at the markets now! Thanks for sharing!

Jennifurla said...

This is fun, I bet the chips are really great.