Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips Recipe
Photo: John Autry; Styling: Cindy Barr
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Yield:

12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 138
Fat 6.7 g
Satfat 1 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 2.8 g
Carbohydrate 17.3 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 246 mg
Calcium 7 mg

Ingredients

2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt

Preparation

1. Preheat oven to 350°.

2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Note:

Maureen Callahan,

May 2011
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