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      Fruit Salsa and Cinnamon Chips

      By: Marc HaynesSaturday Daybreak Chef

      FRUIT SALSA. 1 cup finely chopped fresh strawberries. 1 medium navel orange, peeled and finely chopped. 3 medium kiwifruit, peeled and finely chopped. 1 can (8 ounces) unsweetened crushed pineapple, drained. 1/2 jalapeno pepper de-seeded and finely chopped. 1 tablespoon lemon juice. 1-1/2 teaspoons sugarCINNAMON CHIPS:. 10 flour tortillas (8 inches). 1/4 cup butter, melted. 1/3 cup sugar. 1 teaspoon ground CinnamonDirections1. In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving.2. For chips, brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. 3. Bake at 350 for 5-10 minutes or just until crisp. 4. Serve with fruit salsa.5. Yield: 2-1/2 cups salsa (80 chips).

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