Chips and Salsa for Dessert? Yes!

Posted by on May 26, 2013

Memorial day 023Chips and salsa is an easy and popular snack or appetizer. Salsa is after all the most popular condiment in the country (or so I’ve heard). Made from a blend of chiles and tomatoes since at least the 16th century, salsa may be used at nearly every meal but in terms of dessert? Hmmm. That’s a hard sell.

Fruit salsa, however, is entirely edible as a dessert! Okay, this isn’t really salsa because there are no tomatoes or chiles in it (although I did toy with the idea of adding jalapeno). But it is the perfect accompaniment to cinnamon and sugar tortilla chips.

The chips are a great way to use any leftover tortillas, and the fruit salsa may include any fruit you have at hand. Just be sure to use the pineapple as the base, but add any fruit you like!

Summer Fruit Salsa

1 8oz. can crushed pineapple
1 apple
1 peach
1 pint strawberries
1 lime
Pinch of salt
1 t. honey
2 T. sour cream

1. Drain the pineapple, reserving the juice. Wash the remaining fruit; peel the apple. Dice the apple, peach and strawberries into 1/4 inch pieces.

2. Combine the pineapple and cut fruit in a small mixing bowl. Zest the lime into the bowl and add the salt; stir gently.

3. In a small bowl, whisk together the juice of half the lime (reserve the other half), 3 T. of the reserved pineapple juice and the honey until the honey is dissolved. Add this to the fruit mixture and stir to coat the fruit in the dressing. Cover with plastic wrap and chill at least 2 hours.

4. When ready to serve, spoon the salsa into a serving dish. In a small bowl, combine the sour cream with the juice of the remaining half of the lime. Stir to thin the sour cream, then drizzle it over the salsa. Grate more lime zest on top if desired.

 

Cinnamon Sugar Tortilla Chips

2 large (10 inch) flour tortillas
2 T. sugar
1 t. cinnamon
1 T. butter, melted

1. Preheat oven to 350 degrees. In a small bowl, combine the cinnamon and sugar and set aside.

2. Brush the tortillas with the melted butter. Sprinkle generously with the cinnamon sugar. (Reserve any leftover cinnamon sugar to use on cereal or toast.)

3. Cut the tortillas into wedges and transfer to a baking sheet. Bake 8 to 10 minutes until crispy and just golden. Cool on a wire rack.

(Note: Use whatever size tortillas you have. These chips would also go well with ice cream or a warm chocolate dipping sauce.)

Serves 2 to 4.