Sweet snacks are best consumed in moderation, but you'll have a hard time resisting the urge to indulge with these cinnamon-sugar tortilla chips topped with a spicy, tropical fruit salsa. It makes for a great after-school snack, as well as a botana for weekend munching or a potluck appetizer for a party or family gathering.
The salsa calls for diced jalapeño with the seeds and veins removed to cut out most of the heat; if you want it spicier, just leave the seeds and veins in, and if the kids don't like it spicy at all, you can just leave the jalapeño out.
RECIPE: Cinnamon chips and spicy fruit salsa
For the chips:
- 10-12 8-inch flour tortillas
- 4 oz butter, melted
- 1 cup Zulka Morena sugar
- 2 Tbsp cinnamon
For the salsa:
- 2/3 cup diced strawberries
- 2/3 cup kiwi
- 2/3 cup blueberries
- 2/3 cup mango
- 2/3 cup pineapple
- 1/2 cup diced cilantro
- 1 medium diced jalapeño, seeds and ribs removed
- zest of 2 limes
- 2 Tbsp lime simple syrup*
- 1/4 tsp salt
For lime simple syrup:
- 1/2 cup Zulka Morena sugar
- juice of 2 limes and water added to make 1/2 cup liquid
Preheat oven to 350 degrees F. Set out several baking sheets.
Combine sugar and cinnamon in a small bowl. Brush one side of a tortilla with melted butter and sprinkle evenly with cinnamon sugar. Cut into 8 wedges and place on the cookie sheet, cinnamon sugar side up. Repeat with remaining tortillas. Bake for 8 minutes. Let cool for 2 minutes then remove to serving platter. You may have to do this in several batches depending on oven space.
Prepare the salsa:
To make the lime simple syrup, combine the sugar with the lime juice and water and heat until the sugar is dissolved. Let cool completely. This step can be done ahead of time. Leftover syrup keeps well in an airtight container in the refrigerator for several weeks. Combine the diced fruit, jalapeño and cilantro in a bowl and sprinkle with the salt and lime simple syrup. Serve immediately with the chips.
Recipe and photos provided by Zulka. Check out more recipes using Zulka Morena sugar.