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Nachos With Fruit Salsa

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Serves 4 to 6 | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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