Fruit Salsas With Cinnamon Tortilla Dippers Recipe 45

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.

Steps:

• 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.

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.

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.

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.

Steps:

• Combine all fruit in a large bowl; mix in 2 tablespoons sugar, brown sugar and strawberry preserves. Cover and chill at least 15 minutes. Mix together remaining sugar and cinnamon. Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with butter-flavored vegetable spray. Sprinkle with desired amount of cinnamon-sugar. Bake at 350°F for 8 to 10 minutes. Repeat with remaining tortilla wedges; cool 15 minutes. Serve chips with chilled fruit salsa.