Gingered Fruit Salsa with Crispy Cinnamon Chips

Name: Gingered Fruit Salsa with Crispy Cinnamon Chips
Prep time: 40 min
Total time: 1 h 20 min
Yield: 24
Cuisine: Mexican
Ingredients: 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

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Gingered Fruit Salsa with Crispy Cinnamon Chips

Prep 40 min
Total 1 hr 20 min
Servings 24

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dip into gingery fresh fruit with sweet and spicy tortilla chips.

By Betty Crocker Kitchens

Updated July 8, 2010

Ingredients

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

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.

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.