Salsa ▢2 kiwis peeled and diced ▢1 pound strawberries chopped ▢½ cup mango or melon (cantaloupe) chopped ▢1 (8-ounce) package blueberries ▢2 tbsp white sugar ▢1 tbsp brown sugar ▢1 tbsp lime juice Cinnamon Tortilla Chips ▢10 (10-inch) flour tortillas ▢½ cup butter melted ▢⅓ cup sugar ▢2 tsp cinnamon
For the Salsa Add chopped kiwis, strawberries, mango or melon, and blueberries to a large bowl.
Add sugars and lime juice and toss to coat. Refrigerate for at least 15 minutes.
For Cinnamon Tortilla Chips Preheat oven to 350°F. Mix sugar and cinnamon together in a small bowl. Set aside.
Brush flour tortillas with melted butter and sprinkle with the cinnamon sugar mixture.
Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets. Bake for 8-10 minutes, flipping the chips halfway through baking time or just until crisp. Serve with fruit salsa.