| 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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