Patty Millay is back for another edition of What's Cookin'? and, this month, she's serving up a refreshing snack to give us a break from the summer heat and humidity!  It's Fruit Salsa with Cinnamon Chips!  Here's how to make it!

From Patty:

I know ya'll are being invited or hosting bit picnics and back yard BBQ's and you want something new to serve that is cool, quick and easy.  Me too!  That's how I found this amazing recipe for fruit salsa with cinnamon crisps!  You'll need your oven for about 20 minutes but it's all cool runnings from there to the last bite of this delicious sweet summer salsa.  If you're really into chips, double the crisp recipe!

Photo by Patty Millay

 

FRUIT SALSA w/ CINNAMON CHIPS

Cinnamon Crisps
10 flour tortillas 10″ size
Cooking spray or Olive Oil Spray
1 3.6 oz bottle of cinnamon sugar        
Fruit Salsa
granny smith apples
1 lemon (juice only)
1 cup finely diced melon or kiwi
1 lb strawberries
1/2 lb raspberries
4 tablespoons preserves (raspberry is my favorite)
2 tablespoons brown sugar

Directions:

The cinnamon crisps are super easy to make and your kids can do this for you or help you make them!  Kids in the kitchen beats kids playing video games any day!  Working in batches of 3 tortillas per batch, spray each round with cooking spray then sprinkle with cinnamon sugar.  Flip on tortilla sugar side down on top of another round.  Spray the top and sprinkle it with cinnamon sugar, Flip another tortilla sugar side down, spray the top of the round and sprinkle with cinnamon sugar.  Now flip the entire stack over and spray the top and sprinkle it too!  Take your pizza cutter and slice the stack into 8 triangles.
Spray 2 baking sheets with cooking spray and arrange your crisps so that they do not overlap.  You pattern will be one triangle up next to one triangle down.  Don't let them over lap, you want them crispy.  Bake at 350* for about 10 - 12 minutes.  When you check on them, they should be crisp.  Be sure to check often as the sugar content is quick to burn.  Remove from the baking dish as soon as you get them out of the oven.  If they sit on the pan and cool, they tend to stick to the pan.
The salsa is super quick and easy.  Peel and dice your apples.  Squeeze the juice of one lemon over the apples and let them sit along while you cap and slice the strawberries.  Dice your berries and add to the apples.  Peel and dice your melon or kiwi, add to fruit mixture and toss in the raspberries.
Stir in the preserves and brown sugar and let it sit on the counter or in the fridge for about 15 minutes before serving.
This was quite the hit at our annual July 4th cookout and I know your family will love it as much as we do!
 Instructions . . .
CINNAMON CRISPS
  1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
  2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
  3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
FRUIT SALSA
  1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  2. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
  3. Allow to sit at room temperature at least 15 minutes before serving

 What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.