| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | To, Post | 16 | Servings | |
INGREDIENTS
| 1 | tb | Sugar |
| 1/4 | ts | Ground cinnamon |
| 4 | Flour tortillas; (7 inch) | |
| 1 | c | Frozen raspberries |
| 2 | Peaches; peeled and chopped* | |
| 2 | Kiwifruit; peeled, sliced and quartered | |
| 2 | ts | Lime juice |
| 1 | ts | Sugar |
INSTRUCTIONS
CINNAMON CHIPS SALSA * One can (15-16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired. For cinnamon chips, preheat oven to 400°F. In flour/sugar shaker, combine sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 ~ 10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely. Meanwhile, for salsa, place raspberries in 1 quart batter bowl. Using food chopper, chop peaches. Slice kiwifruit with egg slicer, cut into quarters. Combine all salsa ingredients in batter bowl; mix gently. Serve with cinnamon chips. Yield: 2 cups salsa and 32 chips Typed and Busted by Carriej999@AOL.com 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 8, 1998
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