The weather is beautiful, in fact we saw the first flowers blooming on our strawberry plants this week – which means we will most likely have an early strawberry crop. Keep praying for warm weather!
The thought of homegrown strawberry season right around the corner got me thinking about this one little recipe that I just love. I discovered the recipe when my kids and I attended a Mommy and Me Cooking Class at Eckert’s – I am pretty sure that I LOVED the recipe more than them, however they were still huge fans. We made it for every party and BBQ we attended last summer. I just dug the recipe out the other night. I promise it will be even better once our Homegrown Strawberries hit the store. Hope you and your family and friends enjoy this recipe as much as we do!
Five l0-inch flour tortillas
2 Tbsp granualted sugar (divided)
1/4 tsp cinnamon
1 small unpeeled apple, diced
8 oz. strawberries, stems removed, diced
3 oz. raspberries, finely chopped
1 kiwi, peeled and diced
1/2 Tbsp brown sugar
1 1/2 Tbsp Eckert’s seedless red raspberry spread
Preheat oven to 350 degrees. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet. Spray with oil. Combine 1 Tbsp granualted sugar with cinnamon. Sprinkle wedges with sugar-cinnamon mixture. Bake for 10-15 minutes until browned. Combine apple, strawberries, raspberries & kiwi in large bowl. Stir in thoroughly 1 Tbsp granulated sugar, brown sugar and raspberry spread. Serve with cinnamon crisps. Makes 9-10 servings.
Note: I usually serve the strawberry salsa with Eckert’s homemade tortilla chips instead of the cinnamon crisps – something about the salty chip and sweet dip that I just love.