Fruit Salsa and Tortilla Chips|Print

Servings: 10

Kiwis

2, peeled, diced

Golden Delicious apples

2, peeled, cored, diced

Raspberries

8 oz.

Strawberries

1 lb.

White sugar

2 tbsp.

Brown sugar

1 tbsp.

Fruit preserves

3 tbsp., of any flavor

Flour tortillas

10 (10 inch)

Cooking spray, butter flavored, to taste

Cinnamon sugar

2 tbsp.

Fruit Salsa and Tortilla Chips

Prep:

15 m

Cook:

10 m

Ready in:

25 m

Combine and thoroughly mix the first seven ingredients (from kiwis to fruit preserves) in a large bowl. Cover the bowl and keep it in the fridge for not less than 15 minutes.
Heat the oven to 350° F/175° C/Gas Mark 4.
Spray one side of each tortilla with cooking spray, cut them into wedges, and place them in one layer on a baking sheet.
Sprinkle the tortilla wedges with cinnamon sugar and spray with cooking spray again.
Bake for 8 to 10 minutes, then do the same with the rest of the tortillas. Let them cool down for 15 minutes and serve with the fruit mix.