Fruit Salsa with Cinnamon Crisps

Ingredients

Cinnamon Crisps

  • 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)
Instructions

Cinnamon Crisps

  1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
  2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
  3. 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

  1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  2. 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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