We recently had a Snow family reunion and I needed to bring a dish to share. While that might seem like an easy decision, I debated about what to bring for weeks. When you’re a food blogger people’s expectations of what you make are elevated. The pressure really increased when my sweet Aunt Marilyn posted on Facebook that she wanted to sit by me so she could eat what I made. (Love you Auntie!)
I make a perfect pasta salad, my Peanut Butter Nutella Cookie Cups are always a hit, and I even thought about making Dara’s Savory Mango Chutney & Cheddar Cheese Palmiers, “Elephant Ears”, which are fabulous. In the end, I decided to make Strawberry Mango Salsa and Cinnamon Tortilla Chips. It’s a colorful, light, refreshing summer appetizer and when I make it for my family it disappears as quickly as I can baked the chips.
Our Best Bites has a great tutorial for making fruit salsas with different fruits and I incorporated many of their tips in my Strawberry Mango Salsa.
They also have a recipe for cinnamon tortilla chips using cooked flour tortillas, but I’m crazy about the Tortilla Land uncooked flour tortillas. They are thinner and bake up light and crispy. If you haven’t tried them yet, you need to. I bought mine at Costco, but I’ve seen them at Smith’s and other grocery stores. Sophistimom posted a Cinnamon Tortilla Chip recipe using uncooked tortillas and my recipe is kind of a combination of the two.
This recipe makes enough fruit salsa and chips for a party. If you’re making them for a smaller group just divide the recipe in half. Although if you decide to make extra, the salsa is still fresh and delicious the next day. I keep the chips crisp by laying them on a paper towel and sealing them in a Ziploc bag.
2 medium size mangos, diced
1 pint strawberries, diced
zest of 1 lime
juice of 1 lime
1 tablespoon agave nectar (add more or less depending on how sweet your fruit is)
1 tablespoon fresh chopped parsley (adds a nice contrasting color)
12 Tortilla Land uncooked flour tortillas
4 tablespoons butter, softened
4 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
Combine all ingredients in a medium size bowl and chill before serving.
Preheat oven to 400º. Combine cinnamon and sugar in a small bowl.
Spread a teaspoon of butter on each tortilla and sprinkle cinnamon sugar mixture evenly over tortillas.
Using a pizza or a pastry cutter, cut each tortilla in to eight wedges. Place wedges on baking sheets lined with parchment paper (sugar side up). You can bake more than one tray at a time, but be sure and rotate them half way through the baking time. I bake 16 wedges per baking sheet.
Bake for 5 -10 minutes, or until the tortilla chips are crisp and golden brown. Do not underbake, they need to be crisp when you take them out of the oven. (You can also bake them at 350º which results in a flatter less puffed chip, but takes at least double the amount of baking time.)