Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- 2 cups chopped fresh cantaloupe
- 3 green onions, chopped
- 3 kiwis, peeled and finely chopped
- 1 medium navel orange, peeled and finely chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 (8 oz.) can crushed, unsweetened pineapple, drained
- 1 cup finely chopped fresh strawberries
- 10 (8 inch) flour tortillas
- 1/4 cup melted butter
- 1/3 cup sugar
- 2 teaspoons cinnamon
From: the wife of Greg Nikolai, of Slinger, WI
looking for Golf Lessons you can reach him at gcngolf@yahoo.com or #262-894-1798 (he is a 20 year PGA member)
Makes: 8 cups
Prep time: the night before you want to serve this.
In a large bowl, combine the cantaloupe, onions, kiwis, orange, yellow and red pepper, jalpeno peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
The next day:
For the chips, brush tortillas with butter, cut into eight wedges.
In a small bowl or shaker, combine the sugar and cinnamon; sprinkle over the tortillas wedges. Place them on ungreased baking sheet sheets. Bake in a 350 degree oven for 10 to 14 minutes OR until just crisp.
Just before serving, drain salsa if desired. Stir in the strawberries.
Serve with cinnamon chips.
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