Fruit Salsa and Cinnamon/Sugar Baked Tortilla Chips

Sheesh, I took a really long break from blogging.  That's no good.  I'm going to try to get better about this.

I think my 33 year old brain is getting more forgetful, either that or more distracted.  I forgot to take "in procees" shots of this recipe. I could blame it on having a lot on my mind, but I don't think that's the case. Does it make up for it if I say that after you make this recipe your house will smell like a cinnamon roll?  If you have a significant other, this smell is probably better than any perfume or cologne.
So, here's my lone little photo.  But, don't let it discourage you...this is AMAZING!  The lime zest in the salsa brings out the flavor of the fruit and gives it a bright and fresh flavor.  And, man oh man, are those Cinnamon/Sugar Tortilla chips good.  Little wedges from heaven...with all that buttery, sugary,
cinnamon-y goodness.

Mmmm, good!  I chose to use frozen fruit, but fresh would be just as yummy!

Here's the recipe:

Fruit Salsa and Cinnamon and Sugar Tortilla Chips

Fruit Salsa
1- 12 oz bag frozen Strawberries, chopped
1- 10 oz bag frozen mixed berries, chopped
1 can sliced peaches, chopped
1/2 to 1 tsp. lime zest
2 Tblsp. sugar

Mix all ingredients and chill in fridge for about an hour.  Drain excess juice and serve with Cinnamon Sugar Tortilla Chips.

Cinnamon and Sugar Tortilla Chips
1 pkg. soft taco size flour tortillas (about 10in.)
1/2 cup butter, melted
1 cup granulated sugar
1/4 cup cinnamon

Preheat oven to 350 degrees.  Combine sugar and cinnamon in small bowl.  Brush tortilla with butter on one side, then sprinkle with cinnamon/sugar mixture. Repeat on other side.  Using a pizza cutter, cut the tortilla into 8 pieces/wedges.  Continue this process with the rest of the tortillas.  Spread wedges in a single layer on a cookie sheet.  Bake for 8-10 minutes, turning chips halfway through baking time.  Cool.
Serve with chilled Fruit Salsa.

This recipe is a combination from one I found on AllRecipes and a recipe from a friend.  The salsa is best when eaten in the first day to two.