Easy Fruit Salsa and Baked Cinnamon Sugar ChipsPosted: March 4, 2011
Hola, Chiquitas 😉 Happy Fiesta Friday!
For my office, Cinco de Mayo is coming a little early this year. Cuatro de Marcho? Now that’s more like it!
I have no clue how I’ll focus on any work of any shape or form until noon, simply knowing that homemade guacamole, sweet potato enchiladas and taco fixin’s are waiting for me come lunchtime.
For my contribution to the potluck, I whipped up a feisty fruit salsa and baked cinnamon sugar tortilla chips. Although I’d be perfectly happy to eat this now – for breakfast – I suppose I’ll be considerate and save some for the lunch!
Easy Fruit Salsa
Vegetarian, serves a whole office!
- 2 large, ripe mangoes
- 2 large kiwis
- 3/4 cup pineapple, chopped
- 2 red plums
- 1/8 cup honey
- 1/2 tsp vanilla
- cinnamon, to taste
- Peel and dice your mangoes and kiwis – toss into a large bowl with your diced pineapple.
- Cut the plums into large chunks and drop into a blender or food processor with the honey, vanilla, and cinnamon. I used my blender, but I can assume this would work just perfectly in a food processor as well! Blend or process on high until no chunks of fruit are left. Pour “dressing” over the top of the other fruits.
- Stir thoroughly, place into presentation bowl and chill overnight.
Baked Cinnamon Sugar Chips
Vegan, serves a whole office!
- 10 whole wheat tortillas
- Olive oil (as necessary)
- Cinnamon sugar (as necessary)
- Preheat your oven to 350*.
- Use a pizza cutter to slice your tortillas into wedges.
- Cover liberally with olive oil and cinnamon sugar mixture; place on large baking sheet.
- Bake for 8-10 minutes or until the sugar starts to melt and the tortillas are crisp.
Senoritas, this stuff is not messing around. The plum and honey drizzle keeps it from being just a fruit salad served on chips, and the baked tortilla chips are dense and crispy, even under the weight of the drippy, gooey sweet fruit salsa!
Ole’ and Adios!
What’s the last thing you brought to a potluck?