Pineapple-Mango Salsa with Baked Flour Tortilla Chips

Name: Pineapple-Mango Salsa with Baked Flour Tortilla Chips
Total time: 1500 s
Yield: 12 servings
Ingredients: 1 mango peeled and cubed; 8 ounces pineapple tidbits, packed in juice, drained; 1/3 cup red bell pepper chopped; 1/4 cup green onions sliced; 2 tablespoons fresh lime juice; 2 tablespoons fresh cilantro chopped; 1 teaspoon red pepper flakes optional; 1/4 teaspoon salt; 2 packages flour tortillas about 6 inches in diameter; 1/2 cup butter melted; salt to taste

Pork

11Ingredients

┅Calories

25Minutes

This tropic-inspired salsa will spice up your party. The chips are worth the extra effort when you want to spoil your friends or relatives.

Ingredients

servings:

1 mango (peeled and cubed)
8 ounces pineapple (tidbits, packed in juice, drained)
1/3 cup red bell pepper (chopped)
1/4 cup green onions (sliced)
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro (chopped)
1 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
2 packages flour tortillas (about 6 inches in diameter)
1/2 cup butter (melted)
salt (to taste)

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Directions

In medium bowl, stir together all ingredients except tortilla chips ingredients; cover and refrigerate to blend flavors until ready serve.
Makes 12 servings (1/4 cup per serving).
Tailgate Tip: Prepare and refrigerate this colorful salsa up to 1 day ahead. If time is short, serve with purchased tortilla chips.
* Baked Flour Tortillas Chips: Place tortillas in a single layer on baking sheets coated with cooking spray. Brush lightly with butter on both sides. Using a knife or kitchen shears, cut each tortilla into 4 wedges. Sprinkle with salt. Bake at 375 degrees F. for 8 to 10 minutes or until crisp and light brown. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool.

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