Gingered Fruit Salsa with
Crispy Cinnamon Chips

Dip into gingery fresh fruit with sweet and spicy tortilla chips.

Gingered Fruit Salsa

Ingredients

  • 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • 4 Old El Paso® flour tortillas for burritos (8 inch; from 11-ounce package)
  • 3 tablespoons butter or margarine, melted
  • 1 cup finely diced pineapple
  • 1 cup finely diced papaya
  • 1 cup finely diced mango
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon finely chopped crystallized ginger
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Substitution: Use 3 cups pineapple and omit the papaya and mango for a refreshing pineapple salsa.

Instructions

  1. Set oven control to broil.
  2. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
  3. Place tortilla wedges in single layer in 2 ungreased 15 x 10 x 1-inch pans or on 2 cookie sheets. Broil for 2 to 4 minutes, turning once, until crispy and golden brown.
  4. Cool completely, about 15 minutes.
  5. In medium bowl, mix remaining ingredients.
  6. Serve salsa with chips.

Prep Time 40 Min | Makes 24 servings

Use a pizza cutter to easily cut the tortillas into wedges.

The chips can be made up to one week ahead of time. Store in a tightly covered container at room temperature.

Nutrition Information: (1 Serving) Calories 60 (Calories from Fat 25), Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 3g), Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 1/2 Fat

Carbohydrate Choices: 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker/© 2010 ®/TM General Mills

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