| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons sugar
- 1/2 teaspoon ground cardamom
- Five 10-inch flour tortillas
- Cooking spray
- 2 Granny Smith apples, grated
- 1 Bartlett pear, small-diced
- Juice of 1 lime
- 3 tablespoons mint preserves
- 8 ounces strawberries, chopped
- 4 ounces raspberries, chopped
- 1 ounce bourbon
- 2 sprigs fresh mint, chiffonade
Instructions
- Preheat the oven to 350 degrees F.
- Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.
- Before serving, garnish the salsa with the mint. Serve with the tortilla chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 6 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 310 mg |
Reviews
I served this when I made the Pork Wings and it’s a perfect combination. I’ll replace the standard apple sauce when pork is on my menu. I will substitute the bourbon with cold pressed apple juice and a splash of Balsamic vinegar if children are eating.