Tangy Fruit Salsa With Cinnamon Chips
|Ground cinnamon||1⁄4 Teaspoon|
|7 inch flour tortillas||4|
|Canned sliced peaches||15 Ounce, drained and chopped (1 Can)|
|Kiwifruit||2 , peeled and chopped|
|Sliced unsweetened strawberries||1 Cup (16 tbs)|
|Lime juice||2 Teaspoon|
|Grated lime peel||1 Teaspoon|
Combine sugar and cinnamon.
Spritz tortillas with nonstick cooking spray; sprinkle with cinnamon-sugar.
Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in x 10-in x 1-in baking pan.
Bake at 400° for 8-10 minutes or until lightly browned.
Remove to a wire rack to cool.
In a bowl, combine the salsa ingredients; mix gently.
Serve with cinnamon chips.