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Starters & Sides

5 Course Mexican Fiesta: Fruit Salsa & Cinnamon Sugar Tortilla Chips

When it is time for a visit from my girls they always ask me to make Chicken Enchilada Casserole. Their husbands have also become big fans of this dish and now they make it more than I do. This is a great casserole for your family during the week or good enough for company on the weekend. Served with Fruit Salsa as an appetizer, Luna de Noche Tortilla Soup, Fiesta Tossed Salad,  and Sopapilla Cheesecake, you have a meal that will impress even the best of cooks. 

Fruit Salsa
3 apples, finely chopped, peeled or unpeeled
3 kiwis, peeled and finely chopped
1 Qt. Strawberries, finely chopped
1 Tbs. lemon juice
2 Tbs. brown sugar
2 Tbs. apple jelly

Finely chop the apples and toss with the lemon juice to keep them from turning brown. Chop the other fruit and mix all together. Add brown sugar and jelly and stir. Cover and refrigerate. Do not make ahead more than a few hours. The strawberries get mushy and it is not as good.
You can purchase Stacy’s cinnamon and sugar Pita chips at the grocery store in the whole foods section or you can make your own. Recipe follows.

Cinnamon Sugar Tortilla Chips
1 package flour tortillas
1/2 cup sugar
2 tsp. cinnamon
Pam cooking spray

Using a pizza cutter, cut each tortilla into 12 triangles. Place on a baking sheet. Spray triangles with Pam. Mix cinnamon and sugar together and sprinkle on triangles. Bake at 350 degrees for 5 minutes or until light golden brown. Serve with Fruit Salsa.

By Therese, January 11, 2009
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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