Gingered Fruit Salsa with Crispy Cinnamon Chips

 

1

tablespoon sugar

2

teaspoons ground cinnamon

4

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

3

tablespoons butter or margarine, melted

1

cup finely diced pineapple

1

cup finely diced papaya

1

cup finely diced mango

1/4

cup chopped fresh cilantro

1

tablespoon finely chopped crystallized ginger

1

tablespoon lemon juice

1/8

teaspoon salt

• 1 Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
• 2 Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
• 3 In medium bowl, mix remaining ingredients. Serve salsa with chips.