Hello friends, I'm back from vacation! Did you miss me? I know I missed you all! We had a fabulous week in Clearwater Beach, Florida but it feels good to be home. If you follow me on social media at all then you got to catch a glimpse of my trip. If not, don't fear! I'll be sharing an overview later this week along with some pics just so you can see what I was up to!
For now, let's talk Mexican food. Do you love it or hate it? I am a HUGE fan! Honestly, I could eat a Mexican dish every day for the rest of my life. Tacos, enchiladas, burritos...you name it, I love it.
This month is Mexican month for the Blogger Recipe Challenge group. I can't wait to share some of my favorite recipes with you! This first one isn't your traditional Mexican dish. I created a delicious fruit salsa and paired it with cinnamon sugar tortilla chips. Everyone has a traditional salsa and chips recipe, so I wanted to mix things up a bit!
The fruit salsa is fresh and sweet, but not too sweet, and pairs perfectly with the cinnamon sugar chips. My kids devoured a bowl and almost all of the chips in just one sitting. I hope you will enjoy this as much as we did!
Be sure to check out more awesome Mexican recipes from the other bloggers in my group at the bottom of this post!Fruit Salsa with Cinnamon Sugar Tortilla Chips
Recipe written by The Chef Next Door
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1 cup chopped strawberries
3/4 cup chopped kiwi
1/2 Tbsp agave nectar
Zest and juice of half a lime
1/4 tsp ground cinnamon
Cinnamon Tortilla Chips:
6 flour tortillas, (6-inch)
Cinnamon Sugar blend
For the salsa, in a small bowl whisk together the agave, lime juice and zest, and the cinnamon. Pour over the chopped berries and gently stir. Cover and refrigerate for about 30 minutes to blend the flavors.
While the salsa is chilling, make the chips. Preheat the oven to 375 degrees.
Spray the tortillas lightly with the cooking spray, then cut each into 8 wedges. Place on a baking sheet. Sprinkle both sides of the wedges with the cinnamon sugar blend.
Bake the chips 8 to 10 minutes or until lightly browned and crisp. Allow to cool completely on a wire rack.
Serve the chips with the strawberry salsa on the side.