Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Cinnamon Tortilla Chips with Apple Berry Salsa

Sometimes you find great food ideas in places where you just don't expect it.  Community club pot luck dinners usually consist of everyone's tried and true casseroles, pastas and chowders.  But when we tried this dish brought by old friends we were delighted, and  knew it was a keeper.  We promptly served it the next time we entertained at home and her intuition was proven correct -- everyone loved it!  Keep the dice small when preparing the salsa, about the size of a large green pea, which makes it easier to scoop up with the tortilla chips.

2 medium    Granny Smith apples, peeled and cored
2 cups    fresh strawberries, hulled
1 large    kiwi
1 small    orange
1 small    lime
2 tablespoons    brown sugar
2 tablespoons    your favorite jelly
1 package   6" flour tortillas
cinnamon-sugar mix

Dice all the fruit except the orange and the lime and place in a mixing bowl.  Add the zest and juice of  the orange  to the diced fruit along with the brown sugar jelly.  Combine well and sprinkle with the juice of the lime.

Preheat the oven to 375 degrees.  Cut the tortillas into wedges, lay out on baking pans and sprinkle with cinnamon-sugar.  Bake in the oven for about 12 minutes until they begin to turn golden.  Remove from the oven and allow to cool - they should be nice and crunchy.

Serve just as you would with a traditional chips and salsa and watch for the smiles.

 

 

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