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Apple Berry Salsa with Cinnamon Chips


Chips:
4 - 7 in. flour tortillas
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

Salsa:
2 med. chopped Granny Smith apples
1 c. sliced strawberries
1 peeled and chopped kiwi
1 sm orange
2 tablespoon packed brown sugar
2 tablespoon apple jelly

Preheat oven to 400. For chips, lightly spray or brush tortillas with water then sprinkle with cinnamon/sugar. Cut each tortilla into 8 wedges using a pizza cutter then arrange in a single layer on baking stone. Bake 8-10 minutes or until lightly browned and crisp. Cool completely.

For salsa, place apple, strawberries and kiwi in 1 Qt. bowl. Zest and juice orange. Add to bowl with sugar and jelly. Mix gently. Serve with cinnamon chips.

For fall or whenever else you might have trouble getting nice, ripe strawberries, substitute 1 can of WHOLE cranberry sauce for the strawberries. Both variations are nice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.