February 2, 2011

Fruit Salsa and Cinnamon Chips

I don't know about you all...but I AM FREEZING!  It feels like -7 degrees outside!  We also have had rolling black-outs, so no power:)  Good times!  On top of everything else, there is no school today as well.  We have been busy building forts and watching movies...and trying to stay warm.  Gotta love Texas!  

Here is another Super Bowl recipe that is a must!  This one is nice since it isn't salty and its more on the "refreshing" side of appetizers.  Fruit Salsa...all fruit, no spice.  So fun and pretty.  Now, you can always stick the salsa in a bowl and have the cinnamon chips surrounding the bowl...but I like things cute and in miniture form, so I put the salsa in little votive holders for some and I got wonton wrappers, dipped them in butter and sprinkled cinnamon and sugar on them and folded them to fit in a mini cupcake tin.  Then I put the salsa in each cup.  That was fun:)

 Seriously...these chips are to DIE FOR!  I would just eat the chips by themselves!  So make sure you double the recipe for these:)
The recipe calls for fruit preserves, any flavor.  I used apricot.  I loved it.  I also like how it didn't color the dip any...for example, I bet strawberry or raspberry would taste fantastic, but it will make your salsa really red...so if you are up for that...go for it:)

Also...since strawberries and raspberries are on the expensive side and don't look so beautiful, I just used frozen mixed berries, picked out strawberries and raspberries and let them thaw a bit.  I'm sure blueberries and blackberries would be yummy in here also!  You can use whatever you want...thats what so great about this recipe! 


Fruit Salsa and Cinnamon Chips
adapted from All Recipes

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 oz. raspberries
1 lb. strawberries
2 TBS white sugar
1 TBS brown sugar
3 TBS fruit preserves, any flavor

Chips:
10 (10 inch) flour tortillas
butter, melted
2 c. cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.  Cover and chill in the fridge for at least 15 minutes.  (You could probably cut the sugar down if you don't want it too sweet...the fruit is pretty sweet already...)

Preheat oven to 350 degrees.  Cut tortillas into wedges and coat both sides of flour tortilla with melted salted butter.  Arrange in a single layer on a large baking sheet.  Sprinkle wedges with desired amount of cinnamon sugar.

Bake in oven 8-13 minutes, until golden brown.  Repeat with any remaining tortilla wedges.  Allow to cool about 15 minutes.  Serve with chilled fruit mixture.

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