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Prep 40min
Total1hr20min
Servings24
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Ingredients
1
tablespoon sugar
2
teaspoons ground cinnamon
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
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
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Steps
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.
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Use 3 cups pineapple and omit the papaya and mango for a refreshing pineapple salsa.
Use a pizza cutter to easily cut the tortillas into wedges.
The chips can be made up to one week ahead of time. Store in a tightly covered container at room temperature.
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