Cooling centers open to help battle extreme heat

Hy-Vee recipe: Berry Salsa with Cinnamon Chips

Berry Salsa with Cinnamon Chips

All you need:

  • 1 (6 oz.) package fresh raspberries, gently rinsed
  • 1 pint (2 cups) fresh strawberries, rinsed, stems removed, then quartered
  • 2 kiwi, washed, peeled and diced
  • 1 Golden Delicious apple, washed, peeled (if desired, but leaving peel on retains more
  • healthy fiber) and diced
  • 2 tablespoons Hy-Vee strawberry preserves
  • 6 Multigrain Hy-Vee tortillas (fajita-style) with Omega-3
  • Olive oil pan spray
  • ¼ cup cinnamon sugar (¼ cup sugar plus 1 tablespoon cinnamon)

All You Do:

  1. In a large bowl, combine raspberries, strawberries, kiwi, apple and strawberry preserves. Cover and chill for 15-30 minutes.
  2. Preheat oven to 350°. Spray one side of each multigrain tortilla with olive oil spray to coat lightly.
  3. Transfer sprayed tortilla to cutting board and cut into “chip-sized” wedges with a pizza cutter or scissors, then arrange in a single layer on baking sheet(s). Sprinkle wedges lightly with cinnamon sugar mixture. Spray lightly again to help the sugar stick.
  4. Bake 8-12 minutes or until crispy but not overly brown. Remove baking sheet(s) from the oven and allow chips to cool, about 15 minutes.
  5. Serve with chilled berry mixture. Serves 7.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s