Apple Salsa and Cinnamon Chips
Apple Salsa with Cinnamon Chips
Makes 16 servings
2 medium apples, chopped
1 cup chopped strawberries
2 medium kiwifruit, peeled and chopped
1 small orange
2 Tablespoons apple jelly, melted
8 flour tortillas (about 8 inches)
1 Tablespoon lime juice
2 Tablespoons sugar
2 teaspoons ground cinnamon
In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in jelly.
For chips, brush tortillas lightly with lime juice. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in a single layer on ungreased baking sheets.
Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa. Yield: 4 cups salsa.
1 serving (1 each) equals 105 calories, 2 g fat (trace saturated fat), 0 cholesterol, 126 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Recipe adapted from Taste of Home website, originally published as Apple Salsa with Cinnamon Chips in Country Woman September/October 1997