Ingredients
1
tablespoon sugar
1/2
teaspoon ground cinnamon
4
Old El Paso™ flour tortillas for burritos, 8 inch (from 11.5-oz package)
1
tablespoon water
1
small orange
2
medium Granny Smith apples, peeled, cored and finely chopped (2 cups)
1/2
cup finely chopped fresh strawberries
1
medium peach, peeled, pitted and finely chopped (2/3 cup)
2
tablespoons packed brown sugar
2
tablespoons apple jelly
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.
