CommonGround volunteer Paula Peterson shares her recipe for Fruit Salsa with a twist with Pure Nebraska viewers. Her twist is to add yogurt and turn it into a Breakfast Dip. She also shares her recipe for Baked Cinnamon Chips.
Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips
Ingredients for Salsa 1 peach or nectarine, peeled and diced 1 mango, peeled, cored and diced 1 granny smith apple peeled, cored and diced 1 6 oz. package blackberries or raspberries diced 1 16 oz package strawberries hulled and diced 2 tsp fresh lemon juice 1 Tablespoon honey 2 Tablespoon strawberry or peach preserves *Optional 1 32 oz tub of plain yogurt Ingredients for Sugar chips ¼ cup granulated sugar 1 teaspoon cinnamon 10 4-inch flour tortillas (street tacos) Cooking Spray
Preheat oven to 400 degrees. Spray a jelly roll 18x13 baking pan with non-stick cooking spray, set aside. Toss all diced fruit with lemon juice, preserves and honey. Refrigerate salsa. To make the salsa creamy or use it as Breakfast Dip - add one 32 ounce tub of plain yogurt and stir. Cut tortilla shells into wedges either 4 or 6 per shell like you would cut a pizza. In a small bowl mix together sugar and cinnamon. Spray wedges with cooking spray and sprinkle with cinnamon sugar mixture then flip over and do the other side. Bake in preheated oven about 10-12 minutes, turning chips once halfway through baking. Let chips cool then serve with fruit salsa. Keep chips in sealed zip lock baggie for freshness.
*For a creamy dip instead of salsa, add one tub of yogurt and it becomes a creamy dip.