Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips
Ingredients
2 C pineapple chunks, from 1 pineapple
2 C strawberries, chopped
8 flour tortillas, 8-inch in diameter
6 Tb unsalted butter, melted
6 Tb granulated sugar
1 1/2 tsp cinnamon
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Combine cinnamon and sugar in a small bowl. Set aside.
Slice tortillas in half and then each half into thirds, creating 6 equal triangles per tortilla. Arrange tortillas on prepared baking sheets. Brush with melted butter. Sprinkle with cinnamon-sugar mixture. Bake for 10-12 minutes.
Transfer cooked tortilla chips to a clean baking sheet or plate to cool. Repeat with remaining tortillas as needed.
In a large bowl, toss together pineapples and strawberries. Serve immediately with cinnamon tortilla chips or store in an airtight container in the refrigerator until ready to serve. Will keep for several days, or up to a week.
