Spiced Tortillas with Tropical Fruit Salsa

 Recipe

Yield:

Serves: 4 (serving size: 6 chips, 1 cup salsa)

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 258
Fat 9 g
Satfat 6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 9 mg
Calcium 90 mg

Ingredients

2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 6-inch corn or 8-inch whole-wheat tortillas
1/2 cup shredded unsweetened coconut, toasted
2 cups chopped fresh pineapple
3 kiwis, peeled and coarsely chopped
1 cup coarsely chopped strawberries (about 5 berries)
2 tablespoons fresh lime juice

Preparation

1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.

Note:

Lynn Miller,

June 2013
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