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Spiced Tortillas with Tropical Fruit Salsa

Photo: Jonathan Kantor
Prep time 20 mins
Cook time 12 mins
Yield Serves: 4 (serving size: 6 chips, 1 cup salsa)

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

Nutrition 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

How to Make It

  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.