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.