This tropic-inspired salsa
will spice up your party. The chips are worth the extra effort
when you want to spoil your friends or relatives.
Pineapple-Mango
Salsa with Baked Flour Tortilla Chips
- 1 mango, peeled and cubed
1 (8 ounce) can pineapple tidbits, packed in juice, drained
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon red pepper flakes, (optional)
1/4 teaspoon salt
2 packages flour tortillas (about 6-inches in diameter)
1/2 cup (1 stick) butter or margarine, melted
Salt to taste
- In medium bowl, stir together
all ingredients except tortilla chips ingredients; cover and
refrigerate to blend flavors until ready serve. (Prepare and
refrigerate this colorful salsa up to 1 day ahead. If time is
short, serve with purchased tortilla chips. )
- For Baked Flour Tortillas
Chips: Place tortillas in a single layer on baking sheets coated
with cooking spray. Brush lightly with butter on both sides.
Using a knife or kitchen shears, cut each tortilla into 4 wedges.
Sprinkle with salt.
- Bake at 375°F (190°C)
for 8 to 10 minutes or until crisp and light brown.
- Cool slightly (chips will
continue to crisp as they cool). Serve warm or cool. Store baked
chips in a tightly covered container for up to 3 weeks.
Serves 12 (1/4 cup per
serving).
Nutrition Facts:Calories
190 calories Protein 3 grams Fat 10 grams Sodium 350 milligrams
Cholesterol 20 milligrams Saturated Fat 5 grams Carbohydrates
24 grams
Recipe provided courtesy
of Pork: The Other White Meat.
