Summer Fruit Salsa with Churro Tortilla Chips

Uncategorized | April 10, 2017 | By

Summer Fruit Salsa with Churro Tortilla Chips
Summer is nearly here and it’s time to start cranking out the recipes that remind of that warm sunshine and time by the pool! 

To start this year let’s go with a huge staple in the summer months, fruit!  This mix of strawberries, kiwi, peach and mango is sure to please!  I also kind of want to take the time and remake this recipe adding pineapple or even apples in it! YUM!

This recipe also has minimal added sugars so its healthy for you as well!  Time to chow down folks!

Churro Chips

How to make churro chips

Summer Fruit Salsa with Churro Tortilla Chips
This is a super easy recipe and sooo yummy for you next cookout!  Now, let’s get cooking!

Fruit Salsa with Churro Tortilla Chips
Write a review
Print
3314 calories
495 g
244 g
132 g
54 g
68 g
1817 g
2455 g
173 g
4 g
54 g
Nutrition Facts
Serving Size
1817g
Amount Per Serving
Calories 3314
Calories from Fat 1156
% Daily Value *
Total Fat 132g
203%
Saturated Fat 68g
338%
Trans Fat 4g
Polyunsaturated Fat 10g
Monounsaturated Fat 44g
Cholesterol 244mg
81%
Sodium 2455mg
102%
Total Carbohydrates 495g
165%
Dietary Fiber 40g
161%
Sugars 173g
Protein 54g
Vitamin A
143%
Vitamin C
890%
Calcium
44%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salsa
  1. 1 yellow peach
  2. 1 mango,
  3. 2 kiwis
  4. 1 (16 oz) pkg. Driscoll's strawberries
  5. 1 1/2 tsp lemon juice (fresh preferred
  6. 3 Tbsp peach preserves
  7. Pinch of Sugar
Churro Chips
  1. 1/4 cup granulated sugar
  2. 1.5 tsp cinnamon
  3. 6-8 flour tortillas
  4. 1/2 cup melted butter
Salsa
  1. Dice all of the fruit and mix together.
  2. Add the lemon juice, jam and the sugar and mix well.
  3. Refrigerate up to 3 hours until you are ready to serve.
Churro Chips
  1. Preheat your oven to 400 degrees F.
  2. Cut your tortilla into triangles (I used a pizza cutter).
  3. Line a cookie sheet with parchment paper and lay out your tortilla pieces on top. Lather with butter and sprinkle heavily with cinnamon sugar mixture. Turn the pieces over and repeat.
  4. Bake for 8-10 minutes until golden brown. Serve with salsa and enjoy!
Notes
  1. Chip may be soft when they come out of the oven but will harden as they cool.
Adapted from cookingclassy.com
beta
calories
3314
fat
132g
protein
54g
carbs
495g
more
Adapted from cookingclassy.com
Blue Eyed Baker http://theblueeyedbaker.com/
Tags:

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>