Nachos With Fruit Salsa
2 cups strawberries, hulled and diced
2 large kiwi fruits, peeled and diced
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can pineapples, tidbits drained
1/4 cup sugar
1 teaspoon cinnamon
10 flour tortillas (7-8 inch)
1 (8 ounce) package cream cheese
1/2 cup orange juice
3 tablespoons honey
Combine chopped and drained fruit in a small bowl.
Cover and chill for up to 4 hours.
Combine sugar and cinnamon in a shallow dish.
Brush 1 tortilla at a time lightly with water on both sides.
Cut tortilla into 6 wedges.
Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
Arrange in a single layer on a foil lined baking sheet, sugared side up.
Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
Stir over low heat until sauce is smooth.
To serve nachos, mound chips on individual serving plates.
Pour some of the sauce over chips.
Top with fruit salsa.
Pairs Well With
A sweet, creamy and fruity dessert nacho to serve as an appetizer, after your hot and spicy Mexican meal or to serve as a special treat at breakfast.