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Fresh Fruit Salsa with Cinnamon Crisps
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Prep Time:
40 minutes
Total Time:
1 hour
Dessert salsa with peaches, apples, orange, and cinnamon tortilla crisps - a refreshing and vibrant treat!
Ingredients:
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 tablespoon water
  • 1 small orange
  • 2 medium Granny Smith apples, peeled, cored and finely chopped (2 cups)
  • 1/2 cup finely chopped fresh strawberries
  • 1 medium peach, peeled, pitted and finely chopped (2/3 cup)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons apple jelly
Instructions:
  • Preheat the oven to 400°F and generously spray a cookie sheet with cooking spray. Combine sugar and cinnamon in a small bowl.
  • Brush both sides of each tortilla with a delicate touch of water. Sprinkle approximately 1/2 teaspoon of sugar-cinnamon mixture evenly over each side of the tortilla. Cut each tortilla into 8 wedges and arrange them on a baking sheet.
  • Bake until light golden brown, then transfer from the cookie sheet to a wire rack to cool completely in about 10 minutes.
  • Grate the zest from the orange and squeeze enough juice to make about 1/4 cup. Combine the orange zest, orange juice, and the rest of the salsa ingredients in a medium bowl.
  • For a finishing touch, decorate salsa with a delicate strawberry fan. Pair salsa with crunchy cinnamon crisps for a delicious combination.

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