Diego's Jungle Fruit Salsa with Tortilla Crackers

Here's a new twist on salsa and chips. The salsa is made from seasonal fruit and the chips are made from baked tortillas.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• For The Tortillas:
• 4 eight or nine inch whole wheat tortillas
• 1 tablespoon vegetable oil
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• For The Salsa:
• 1 pear, cored and diced
• 1 mango, peeled and diced
• 1 cup diced strawberries
• 1 plum, diced
• 1 tablespoon agave nectar or honey

Supplies

• 2 1/2" scalloped cookie cutter and other assorted shapes (e.g. animals)

Directions

1. Step 1

   Preheat the oven to 350°F. Combine the sugar with the cinnamon. Use a 2 1/2" scalloped cookie cutter and cut out as many shapes as possible. Brush both sides of the tortilla cut outs with the oil and sprinkle with the sugar cinnamon mixture. Place tortillas on a foil lined cookie sheet. Bake until crisp and golden, about 5 to 7 minutes. Transfer to a wire rack and cool completely.

2. Step 2

   For the salsa; combine all of the ingredients together in a medium bowl. Serve with the tortilla chips.

Nurtition Facts

• Calories: 240
• Total Fat: 5g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 191mg
• Total Carbs: 49g
• Fiber: 6g
• Sugar: 25g
• Protein: 4g