mercredi 18 janvier 2017

FRUIT SALSA WITH CINNAMON CRISPS







Ingredients
10 flour tortillas (10″)
Cooking spray
⅓ cup sugar
1 teaspoon cinnamon
Fruit Salsa
2 granny smith apples
1 lemon
1 cup finely diced melon (your favorite variety) or kiwi
1 lb strawberries
½ lb raspberries
4 tablespoons preserves (I used raspberry)
Cinnamon Crisps
Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.


Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Fruit Salsa
Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want. Allow to sit at room temperature at least 15 minutes before serving.


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