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Salsa: 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 serve. Chips: 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.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |