2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly or apricot jam
Peel, core and slice apples. Coarsely chop with food chopper. Place
in bowl with diced strawberries and kiwi. Zest orange to measure 1
tsp. zest. Juice orange to measure 2 Tbsp. juice. Add zest, juice,
brown sugar and jelly to fruit mixture. Refrigerate until ready to
8 (7-inch) flour tortillas
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Preheat oven to 400 degreesF. Lightly spray tortillas with water. Combine
cinnamon and sugar and sprinkle evenly over tortillas. Cut each
tortilla into eight wedges; arrange in single layer on baking sheet
or baking stone. Bake 8-10 minutes or until edges are lightly
browned and crisp. Remove from pan and cool completely. Serve with
apple berry salsa.
Variations: May leave tortillas plain and bake. Or drizzle baked
cinnamon chips with 1/2 cup melted semi-sweet chocolate morsels;
let stand until set. (For easy drizzle, put chocolate in plastic
baggie and cut small hole in corner.)
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