Fruit Salsa With Cinnamon Tortilla Chips 150 Recipes

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FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. -Nancy Leavitt, Logandale, Nevada

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 25m

Yield 6 cups salsa and 16 dozen tortilla strips.

Number Of Ingredients 12

1 pound fresh strawberries, finely chopped
2 medium apples, peeled and finely chopped
1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
2 medium kiwifruit, peeled and finely chopped
3 tablespoons peach or apricot preserves
2 tablespoons sugar
1 tablespoon brown sugar
CINNAMON TORTILLA CHIPS:
Oil for deep-fat frying
10 flour tortillas (10 inches)
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving., In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein.

FRUIT SALSA WITH CINNAMON CHIPS



Fruit Salsa with Cinnamon Chips image

I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering-and I have to keep reminding everyone who introduced it! -Jessica Robinson, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 cups salsa (80 chips).

Number Of Ingredients 11

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 tablespoon lemon juice
1-1/2 teaspoons sugar
CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

Provided by CRISSYF

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h

Yield 32

Number Of Ingredients 12

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
  • Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
  • Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
  • Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
  • Serve the cinnamon chips warm with the chilled fruit salsa.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

Kids love this recipe for an after school snack or for breakfast. I also serve it as a dessert in a bowl over a small scoop of vanilla ice cream with the chips on the edges. This is a light and healthy recipe that I found on recipe-a-day.com

Provided by Geema

Categories     Sauces

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

2 medium granny smith apples, chopped
2 teaspoons lemon juice
1 cup fresh strawberries, chopped
3 medium kiwi, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted
8 8-inch flour tortillas
water
1/4 cup granulated sugar
2 teaspoons cinnamon

Steps:

  • In a large bowl, toss the chopped apples with the lemon juice.
  • Add the strawberries and the kiwi.
  • Grate about one tablespoon of orange peel (not the bitter white pith) into the fruit.
  • Slice the orange in half and squeeze out about 3 tablespoons of the orange juice into the fruit mixture-- no seeds please.
  • Stir in the brown sugar, and the jelly.
  • Set aside.
  • Brush the tortillas with a tiny bit of water to allow the sugar and cinnamon to stick.
  • Mix the granulated sugar and cinnamon together and sprinkle on the tortillas, turning to cover both sides.
  • Cut each tortilla into 8 equal wedges.
  • Place all the wedges on a greased baking sheet or sheets, in a single layer Bake in a preheatedd 400 degree oven for 6 minutes or until lightly browned.
  • Cool until crisp, then serve with the apple salsa.

Nutrition Facts : Calories 351, Fat 5, SaturatedFat 1.2, Sodium 317.8, Carbohydrate 72, Fiber 6, Sugar 28.5, Protein 6.6

FRUIT SALSA & CINNAMON CHIPS



Fruit Salsa & Cinnamon Chips image

This healthy fruit salsa with cinnamon tortilla chips is one of our favorite summertime appetizers! Loaded with all the best fruits summer has to offer, this easy recipe is always the hit of any party or BBQ! It's ready in 30 minutes and is gluten-free, vegan and paleo-friendly!

Provided by Laura

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 13

1 pound about 3 cups strawberries, chopped
2 kiwis (diced)
1 apple (diced)
1 peach (diced)
8 oz raspberries
1 TBS honey
1 TBS granulated sugar
¼ tsp pure vanilla extract
3 TBS seedless fruit preserves or jam
2 TBS granulated sugar
½ to 1 tsp cinnamon
2 TBS Coconut oil (melted)
8 tortillas

Steps:

  • Add all fruit to a large glass bowl (with a lid) and stir to combine.
  • Add honey, sugar, vanilla and jam and stir until evenly distributed.
  • Put the lid on the bowl and store in the refrigerator for at least 30 minutes, or overnight.
  • Preheat oven to 350 degrees F. Grease two large baking sheet, set aside.
  • Mix together cinnamon and sugar in a small bowl, set aside.
  • Melt coconut oil.
  • Using a pastry brush, brush each tortilla with melted coconut oil on one side.
  • Sprinkle an even layer of cinnamon sugar on each tortilla.
  • Cut each tortilla into eighths with a sharp knife or pizza cutter.
  • Evenly spread the cinnamon sugar tortillas on two large baking sheets.
  • Bake in preheated oven for 10-11 minutes or until they are just barely golden brown and begin to become puffy.
  • Remove from the baking sheet and let cool on a wire rack or plate.
  • Serve with chilled fruit salsa!

Nutrition Facts : ServingSize 2 TBS, Calories 113.6 kcal, Carbohydrate 20 g, Protein 1.8 g, Fat 3.1 g, SaturatedFat 1.9 g, Sodium 77 mg, Fiber 2.4 g, Sugar 9 g, UnsaturatedFat 0.9 g

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