Make Ahead

Tropical Summer Chips and Salsa

May 12, 2010
Author Notes

I discovered a recipe similar to this one while in high school. I was just beginning to exlore my love of all things food and cooking, so the easier the better. This is a bright-tasting and light way to begin or end a meal. You can use whatever flavor of preserves and whatever combo of fruits that tickles your fancy or is in season. People will be screaming for more! —ren

  • Serves 6
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 6 flour tortillas
  • 1/2 stick butter, melted
  • 2 cups diced fruits (raspberries, strawberries, blueberries, kiwi, peaches, mango)
  • 3/4 cup fruit jam or preserves (strawberry, peach, blueberry, etc.)
In This Recipe
  1. Combine the sugar and cinnamon in a small bowl. Set aside.
  2. Place a tortilla on a flat surface and brush the top with melted butter. Sprinkle the top with the sugar-cinnamon mixture until it is mostly covered (don't go too heavy). Repeat with remaining tortillas.
  3. Cut each tortilla into 8 wedges and place the wedges onto a large greased baking sheet. Bake at 350 degrees until crispy and lightly browned, about 10-15 minutes. Remove from the oven and set aside.
  4. In a large bowl, gently stir the fruit and jam together until the jam is evenly distributed. Spoon into a jazzy serving dish alongside the sweet chips.

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