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Prep 40min
Total60min
Servings16
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Ingredients
Cinnamon Crisps
1
tablespoon sugar
1/2
teaspoon ground cinnamon
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
tablespoon water
Salsa
1
small orange
2
medium Granny Smith apples, peeled, cored and finely chopped (2 cups)
1/2
cup finely chopped fresh strawberries
1
medium peach, peeled, pitted and finely chopped (2/3 cup)
2
tablespoons packed brown sugar
2
tablespoons apple jelly
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Steps
1
Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
2
Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
3
Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
4
Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
5
If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.
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This fruit salsa also makes a wonderful topping over vanilla ice cream.
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