Ingredients – serving 10
Fruit Salad
- 2 small apples
- 1 cup frozen mango, thawed
- 1 cup frozen strawberries, thawed
- Any additional seasonal fruit
- 1 Tbsp. lemon juice
- Note: sub any fruit of the above fruit for your favorite in season fruit.
Churro Chips
- 10 street taco flour tortillas
- Cooking spray
- 1/3 cup granulated sugar
- 1 tsp cinnamon
Instructions
Fruit Salsa
- Wash all fresh fruit. Cut into small pieces that can be scooped onto a chip.
- Add all chopped fruit to a large bowl. Pour the lemon juice over the cut fruit and toss well to coat. Let sit for 15 minutes, then toss again and taste. Optional: add 1-2 tbsp. of sugar if needed. Refrigerate until ready to serve.
Churro Chips
- Spray tortillas with cooking spray until both sides are coated well. Staff five tortillas at a time and use a sharp knife or pizza cutter to slice into triangles.
- Combine cinnamon and sugar in a bowl.
- Arrange tortillas chips in a single layer on a baking sheet and sprinkle with the cinnamon sugar mixture.
- Bake at 350 F for 8-10 minutes until crisp. Remove and let sit for 15 minutes. The chips will continue to crisp up as they cool and can be made up to 1 week ahead and stored in an airtight container at room temperature.
