Recipe - Tangy Fruit Salsa With Cinnamon Chips

CINNAMON CHIPS
1 tablespoon Sugar
One fourth teaspoon Ground cinnamon
4 Flour tortillas; (7 inch)

SALSA
1 cup Frozen raspberries
2 Peaches; peeled and chopped*
2 Kiwifruit; peeled, cut or sliced up
and quartered
2 teaspoon Lime juice
1 teaspoon Sugar

* One can (1516 ounces) peaches in juice, drained and chopped, may be
substituted for the fresh peaches, if desired.

For cinnamon chips, preheat oven to 400øF. In flour/sugar shaker, combine
sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with
water; sprinkle with cinnamonsugar 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on May 8,
1998