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Fruit Salsa with Cinnamon Sugar Tortilla Chips

Today I’ve just got to tell you guys about one of our favorite Summertime treats. I’m sure just about everybody has heard of chips and salsa, right? In the past few years, I’ve seen more and more interesting variations and takes on them. Well The Sons have their own take on chips and salsa. Except our versions twists the ‘average’ version into an interesting dessert that anyone can love.

Fruit Salsa & Cinnamon Sugar Tortilla Chips

Whatever ideas you brought to the table about chips and salsa, let em go. One bite and your taste buds will be blown. It’s full of fruit, oh-so-sweet, and coated with a light and tasty glaze.

Fruit Salsa & Cinnamon Sugar Tortilla Chips 2

And we’re not just bringing our new favorite summer salsa to the table. Nope, we didn’t stop there. We’re also pairing it with some Cinnamon Sugar Tortilla Chips.

Seriously.

Dessert. perfection.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fruit Salsa & Cinnamon Sugar Tortilla Chips 3

recipe adapted from Spend With Pennies

For the Chips

10 (10″) flour tortillas
cooking spray
1/3 cup sugar
1 tsp cinnamon

For the Fruit Salsa

2 granny smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries, optional
1 tbsp brown sugar
3 tbsp preserves, strawberry or raspberry

Directions

1. In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
2. Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
3. Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
4. Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
5. Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that’s ok.
6. You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.

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About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

12 responses »

  1. This looks so amazing. I made a strawberry mango salsa before and it was a big hit. Serving it on cinnamon and sugar chips is genius. A big improvement over the plain pita chips I used.

    Reply
  2. I love the addition of a tart apple in this salsa! Perfect for summer munching.

    Reply
  3. What a great idea!

    Reply
  4. This is such a great idea! Do you have any suggestions for a spice (other than cinnamon) on the tortillas that goes well with the salsa? We have a cinnamon allergy in our household. Happy FF, and have a fabulous weekend!

    Reply
    • Thanks! You could always just omit the spice altogether, but if I was going to try and replicate that same sweet/earthy effect of cinnamon I’d try using Nutmeg or Allspice instead. Hope this helps 🙂

      Reply
  5. Wow! What an amazing twist to salsa and chips. I love the sound of your cinnamon sugar tortilla chips so much. This is indeed a perfect pair of dessert. Happy FF. xx

    Reply
  6. What a nice idea, the salsa sounds fantastic and perfectly paired with the cinnamon-sugar tortilla chips. Happy FF#65 🙂

    Reply

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