Tangy Fruit Salsa with Cinnamon Chips

Ingredients

• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 4 flour tortillas (6 inches)
• SALSA:
• 1 can (15 ounces) sliced peaches drained and chopped
• 2 kiwifruit peeled and chopped
• 1 cup sliced unsweetened strawberries
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1 teaspoon grated lime peel

Directions

Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.

In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

1. Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.
2. In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).