Salsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin
Fruit Salad Salsa with Cinnamon Tortilla Chips
Fruit Salad Salsa with Cinnamon Tortilla Chips
Prep Time
15 min
Cook Time
1 hour
Yield
6 cups salsa (80 chips)
Ingredients
- 2 medium apples, finely chopped
- 2 medium nectarines or peaches, finely chopped
- 2 cups chopped fresh strawberries
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- Dash salt
- CHIPS:
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 10 flour tortillas (8 inches)
- Oil for frying
Directions
- In a large bowl, combine the first 6 ingredients. Refrigerate until serving.
- In a small bowl, mix sugar and cinnamon. Cut each tortilla into 8 wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
- Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa.
Nutrition Facts
1/4 cup salsa with 3 chips: 122 calories, 4g fat (1g saturated fat), 0 cholesterol, 104mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 2g protein.
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