Tangy Fruit Salsa with Cinnamon Chips

Ready in 1 hour

Top-ranked recipe named "Tangy Fruit Salsa with Cinnamon Chips"

Share it:

Try this Tangy Fruit Salsa with Cinnamon Chips recipe, or contribute your own. "Peach" and "Post" are two tags used to describe Tangy Fruit Salsa with Cinnamon Chips.


Ingredients

Are you making this? 
2 Kiwifruit; peeled, sliced
1 ts Sugar
2 Peaches; peeled and chopped *
2 ts Lime juice
CINNAMON CHIPS
SALSA
1 tb Sugar
1/4 ts Ground cinnamon
4 7-in diameter Flour tortillas
1 c Frozen raspberries

Original recipe makes 16

Servings  

Preparation

* One can (15-16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired. For cinnamon chips, preheat oven to 400F. In flour/sugar shaker, combine sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 ~ 10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely. Meanwhile, for salsa, place raspberries in 1 quart batter bowl. Using food chopper, chop peaches. Slice kiwifruit with egg slicer, cut into quarters. Combine all salsa ingredients in batter bowl; mix gently. Serve with cinnamon chips. Yield: 2 cups salsa and 32 chips Typed and Busted by Carriej999@AOL.com 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 on May 8, 1998

Verified by stevemur
Calories Per Serving: 194 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Tangy Fruit Salsa with Cinnamon Chips. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free