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Peach and Watermelon Salsa with Cinnamon Tortilla Chips

Peach and Watermelon Salsa with Cinnamon Tortilla Chips

Ingredients

  • <B> Peach Watermelon Salsa:</B> 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
  • <B>Cinnamon Tortilla Chips</B>: 2 tablespoons sugar
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 6 flour tortillas (6-inch)

Prep Time:

10 minutes

Cook Time:

40 minutes

Serves:

—

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.

Recipe courtesy of McCormick®.

NUTRITION INFORMATION (per serving): Calories: 122, Fat: 2 g, Carbohydrates: 23 g, Cholesterol: 0 mg, Sodium: 186 mg, Fiber: 1 g, Protein: 3 g.
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Preparation

  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.