Whether you are snacking at home or out at your favorite Mexican restaurant, chips and salsa are a duo that everyone can get excited about. The only problem? It can be hard to stop yourself--which can lead to overeating this typically high-fat, high-sodium snack. But that doesn’t mean that you can’t enjoy this classic app!
We’ve taken everything you know about chips and salsa and made it just a little sweeter (and not to mention, healthier). Roasting your fruits and vegetables first allows their natural sugars to shine. Lime juice and cilantro provide that freshness we all love with a good salsa. And what better to pair with your fruit salsa than homemade cinnamon sugar tortilla chips!
Roasted Fruit Salsa
Click here to download this recipe.
Yield: 6 servings
3 rings canned pineapple
1 medium red bell pepper, seeded and cut in half
1/2 red onion, cut in large chunks
1/4 Tablespoon canola oil
Juice of 1 lime
1/4 cup minced fresh cilantro
1 teaspoon ground paprika
1/4 teaspoon salt
Preheat broiler with rack in top position.
Cut mango into two halves to remove pit. Score the flesh of each mango half in a cross-hatch pattern, leaving the skin intact. Arrange pineapple slices, mango (with flesh side up), pepper (with skin facing up), and onion on a baking pan. Using a kitchen brush, lightly coat vegetables with oil. Broil until slightly charred, about 10 minutes. Remove mango, pineapple and onion from baking sheet and set aside. Return pepper to oven and broil until completely charred, an additional 5-10 minutes.
Place pepper in a small bowl and cover with plastic wrap, to allow the skin to loosen. Dice mango, pineapple, and onion and place in a medium-size bowl. Once pepper is cool enough to handle, remove skin, dice, and add to the mango mixture. Add lime juice, cilantro, paprika and salt and stir to combine. Serve at room temperature or chill until cold.
Nutrition Information per Serving: 55 calories; 15 grams fat; 0 grams saturated fat; 0 mg cholesterol; 99 mg sodium; 6 grams carbohydrates; 1 gram fiber; 0 grams protein
Cinnamon Sugar Tortilla Chips
Get the full recipe here.
Yield: 6 servings
3 Tablespoons granulated sugar
2 teaspoons ground cinnamon
8 corn tortillas, 6-inch size
Butter flavored cooking spray
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper. In a small bowl, mix together sugar and cinnamon. Using a pizza cutter or knife, cut tortillas into quarters. Place tortilla slices on prepared baking sheet and coat lightly with cooking spray. Sprinkle cinnamon sugar mixture over each slice. Bake for 7-8 minutes. Remove pan from oven and turn slices over. Spray uncoated side of tortilla slices with cooking spray and coat with cinnamon sugar mixture. Bake for an additional 7-8 minutes or until edges of chips are crispy. Remove from oven and sprinkle with any leftover cinnamon sugar.
Nutrition Information per Serving: 100 calories; 1 gram fat; 0 grams saturated fat; 0 mg cholesterol; 3 mg sodium; 22 grams carbohydrates; 2 grams fiber; 1 gram protein