Recipe courtesy of Kelsey Nixon
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Salsa:
  • 6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)
  • 2 tablespoons honey
  • 1 tablespoon minced fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
Cinnamon Chips:
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 (8-inch) flour tortillas
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Directions

Watch how to make this recipe.

For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve.

For the chips: Preheat the oven to 350 degrees F.

In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa.

Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.

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