FRUIT SALSAS AND CHIPS

FRUIT SALSAS AND CHIPS
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Thank you Angie and Pampered Chef! Great! Serve this over grilled or baked chicken breasts, with Cinnamon Tortilla Triangles, (recipe follows) over yogurt, ice cream or angel food cake. It’s pretty - and it’s pretty tasty!
  • CourseSnacks & Serving A Crowd
FRUIT SALSAS AND CHIPS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thank you Angie and Pampered Chef! Great! Serve this over grilled or baked chicken breasts, with Cinnamon Tortilla Triangles, (recipe follows) over yogurt, ice cream or angel food cake. It’s pretty - and it’s pretty tasty!
  • CourseSnacks & Serving A Crowd
Ingredients
  • Tangy Fruit Salsa 8-10 servings
  • 1 cup raspberries (fresh or whole fresh frozen fruit, not in syrup)
  • 2 peaches or ripe pears diced
  • 2 kiwi diced
  • juice of one lime or a couple squirts of those cute little plastic limes.
  • 1 tblsp. sugar
  • Mix and serve.
  • Fruit Salsa 8-10 servings
  • juice of 1 lime or a couple squirts of those cute little plastic limes.
  • 1 tablespoon strawberry jelly
  • 2 cups strawberries sliced
  • 4 kiwi diced
  • Mix and serve.
  • Cinnamon Tortilla Triangles
  • 6 flour tortillas 10 inch
  • 3 tablespoons white sugar mixed with
  • 1 tblsp. ground cinnamon
Instructions
  1. Heat oven to 400 degrees.
  2. Arrange tortillas on a cookie sheet and spritz with water or butter flavored cooking spray.
  3. Sprinkle with cinnamon sugar mixture.
  4. Cut into 6-8 wedges (pizza cutter works really well).
  5. Bake for 13 minutes.
  6. Serve the Cinnamon Triangles warm with the chilled fruit salsa.
Terri's Notes

- Don’t be afraid to experiment with different, similar fruit!
- Try chopped strawberries, crushed pineapple, kiwi and blueberries!
- Just remember: "texture, taste, color, shape!" Sweet and tangy - mix it up!

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