I had just received the April/May 2008 issue of Cook's Country and noticed one of the articles was about a recipe contest for party appetizers. As I was hosting Bunco at my house a few days later, I thought I would make the recipe that had won the grand prize. The Bunco ladies declared it a hit!
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
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