Fruit Salsa and Cinnamon chips

Image from the Internet

Long and short of the story; I'm teaching cooking classes to 10 year old girls this Summer.

I was going to enroll my cherub in a class for a week and then I realized: "why do that, just do it yourself . . . and invite some of her friends."

So that's what I did!

It's a learning process and the moms have been fantastic to work with me to get it figured out!

One of the things I learned: the Mr. didn't buy me a house with a big enough kitchen to hosts 9 girls cooking!

For yesterday's class I offered the same lessons, twice! We made homemade flour tortillas, pico de gallo, fruit salsa, cinnamon chips, and quesadillas.

The girls did a GREAT job and their food tasted amazing!

The next several posts will the recipes for what I taught the girls!

Fruit Salsa

2 apples, cored and chopped
1 orange, peeled and chopped
1 pound strawberries, washed, hulled and chopped
4 kiwi, peeled and chopped
3 TBSP apple jelly
1 TBSP sugar
1 TBSP brown sugar

Place the apple jelly and sugars in a small bowl and heat in the microwave until jelly is heated and easily stirred. Stir until the sugars are mixed in and dissolved. Set aside.

Place chopped fruit in a large bowl. Pour the jelly mixture over the fruit and toss to coat. Refrigerate until ready to serve.

**My cherubs loved this! What I love about it is you can any fruit you adore: blueberries, pineapple, or bananas. I prefer the fruit to be chopped small, as you'll be scooping it with a cinnamon chip! You want to be able to keep it on the chip!

Image from the internet

Cinnamon Chips

Prepakaged flour tortillas, cut into 1/8's
butter, melted OR butter flavored cooking spray
cinnamon/sugar mix (1 part cinnamon to 3 parts sugar)

Preheat oven to broil.

Place your cut tortillas on a foil lined baking pan. Lightly coat the tortillas with butter or cooking spray. Sprinkle with cinnamon/sugar.

Place under the broiler. Cook until toasted and crispy . . .being careful not to burn!

Allow to cool and serve with the fruit salsa.

Comments

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