 | | Directions | 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. |
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Prep Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | Peach Watermelon Salsa: |
| - | | 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 |
| - | | Cinnamon Tortilla Chips |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 6 flour tortillas (6-inch) |
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| | Nutrition (per serving) | Calories: 122 Calories
Fat: 2 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 23 Grams
Sodium: 186 Milligrams
Fiber: 1 Grams
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