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Strawberry-Avocado Salsa w/ Cinnamon Tor




Source of Recipe


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Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

Adapted from Cooking Light, May 2011; by Maureen Callahan
12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
Total time: 20 Minutes

2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1-1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
1/8 teaspoon salt

Preparation:
1. Preheat oven to 350°.

2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

One serving (6 chips and about 3 tablespoons avocado mixture) equals Fat 6.7 g (Satfat 1 g, Monofat 3.8 g, Polyfat 0.9 g); Protein 2.8 g; Carbohydrate 17.3 g; Fiber 3.6 g; Cholesterol 0.0 mg; Iron 0.3 mg; Sodium 197 mg