Spiced Tortillas with Tropical Fruit Salsa

Photo: Jonathan Kantor

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.

Lynn Miller,

Health

June 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note