Gingered Fruit Salsa with Cinnamon Chips
Need a new fun party food? Dip into gingery fresh fruit with sweet and spicy tortilla chips. From eatbetteramerica.
40 min |
1 hr 20 min |
24 servings (2 tablespoons salsa and 3 chips each) |
| 1 | tablespoon sugar |
| 2 | teaspoons ground cinnamon |
| 4 | Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) |
| 3 | tablespoons butter or margarine, melted |
| 1 | cup finely diced pineapple |
| 1 | cup finely diced papaya |
| 1 | cup finely diced mango |
| 1/4 | cup chopped fresh cilantro |
| 1 | tablespoon finely chopped crystallized ginger |
| 1 | tablespoon lemon juice |
| 1/8 | teaspoon salt |
| 1. | Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges. |
| 2. | Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes. |
| 3. | In medium bowl, mix remaining ingredients. Serve salsa with chips. |
Nutritional Information
50 ( 20); 2g ( 1g, 0g); 0mg; 75mg; 7g ( 0g, 3g); 0g 4%; 15%; 0%; 0% 1/2 ; 0 ; 1/2 1/2
