Pineapple-Mango Salsa with Baked Flour Tortilla Chips

This tropic-inspired salsa will spice up your party. The chips are so worth the extra effort, too.

Recipe Ingredients:

1 mango, peeled and cubed
1 (8 ounce) can pineapple tidbits, packed in juice, drained
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon red pepper flakes, (optional)
1/4 teaspoon salt
2 packages flour tortillas (about 6-inches in diameter)
1/2 cup (1 stick) butter or margarine, melted
Salt to taste

Cooking Directions:

1. In medium bowl, stir together all ingredients except tortilla chips ingredients; cover and refrigerate to blend flavors until ready serve. (Prepare and refrigerate this colorful salsa up to 1 day ahead. If time is short, serve with purchased tortilla chips. )
2. For Baked Flour Tortillas Chips: Place tortillas in a single layer on baking sheets coated with cooking spray. Brush lightly with butter on both sides. Using a knife or kitchen shears, cut each tortilla into 4 wedges. Sprinkle with salt.
3. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes or until crisp and light brown.
4. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store baked chips in a tightly covered container for up to 3 weeks.

Makes about 4 cups. (1/4 cup per serving).

Nutritional Information Per Serving (1/4 cup): Calories 190 calories Protein 3 grams Fat 10 grams Sodium 350 milligrams Cholesterol 20 milligrams Saturated Fat 5 grams Carbohydrates 24 grams

Recipe provided courtesy of Pork, Be Inspired®.