Fruit Salsa

Ingredients:

• 2 Kiwis, peeled and diced
• 2 Golden Delicious Apples, peeled, cored and diced
• 8 oz Raspberries
• 1 lb Strawberries, peeled, cored and diced
• 1 Tbsp Brown Sugar – optional
• 1 Tbsp Sugar – optional
• 3 Tbsp Fruit Preserves – optional
• 15 – 20 Flour Tortilla Shells, 10 inches
• Butter Flavored Cooking spray
• 1 cup Cinnamon and Sugar (1 cup Sugar + 2-3 Tbsp Cinnamon)

Directions:

1. Mix the fruit, sugar and preserves in a bowl.
   I like to use Strawberry Preserves, but you can use any kind you like that will mix well with your salsa.
   I typically add the sugar and preserves if I make the salsa right before eating it, but if I make it the night before I add half or none of the sugar or preserves.
2. Place in fridge for at least 1 hours before serving.
3. For the chips, place the cinnamon and sugar mixture on a large plate.
4. Spray the tortilla shell with the cooking spray and place the tortilla (sprayed side down) into the cinnamon and sugar mixture. Make sure it is fully and evenly coated.
5. Slice the tortilla shell into 8 pieces and place onto a baking sheet.
6. Bake in a preheated 350° oven and bake for 9 – 10 minutes or until dark and crispy, but not burnt.
7. Serve with the salsa and enjoy!