Peach and Watermelon Salsa with Cinnamon Tortilla Chips Recipe
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For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.
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Peach Watermelon Salsa:
1 cup chopped peeled peaches
1 cup chopped seeded watermelon
3 tablespoons orange juice
1 tablespoon chopped fresh mint
1 tablespoon finely chopped red onion
1/2 teaspoon McCormick® Thyme Leaves
Cinnamon Tortilla Chips
2 tablespoons sugar
1 teaspoon McCormick® Cinnamon, Ground
6 flour tortillas (6-inch)
1. For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
2. For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
3. Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.
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Calories: 122 Calories
Fat: 2 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 23 Grams
Sodium: 186 Milligrams
Fiber: 1 Grams
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