churro Chips With Tropical Fruit Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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my sweet twist on chips and salsa... enjoy! Ingredients:
4 kiwis, peeled and diced |
1 ripe pineapple- peeled, cored and diced |
2 (16 oz) cartons organic strawberries, diced |
3 tablespoons honey (more or less to taste) |
juice of 2 fresh limes plus zest |
3 tablespoons fruit preserves, any flavor (i used organic raspberry) |
10 (10 inch) flour tortillas |
canola oil, for frying |
cinnamon sugar |
1 cup organic sugar |
2 tablespoons cinnamon |
Directions:
1. In a large bowl, thoroughly mix everything together. Cover and chill in the refrigerator at least 30 minutes.
2. Cut tortillas into wedges and deep fry them until golden. Drain on paper towels and while still warm, sprinkle with cinnamon sugar. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
3. Note: Best when made and eaten the same day otherwise the fruit gives off a lot of juice and it gets runny.
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