Ingredients

1 burrito-size flour tortilla (8.5-9.5-in./22-24-cm)

Apple Berry Salsa

Mexican Street Corn Salsa

1 large Granny Smith apple
2 kiwis
½ lb (250 g) strawberries, stems removed
1 small orange
1 tbsp (15 mL) brown sugar

Using The Corer™ core apple. Peel apple and kiwis with Serrated Peeler. Cut apple and kiwis into chunks. Coarsely chop apple, kiwis and strawberries with Food Chopper; add to Classic Batter Bowl.

Using Microplane® Zester, zest orange to measure 1 tsp (5 mL); add to batter bowl. Juice orange with Juicer to measure 1 tbsp (15 mL); add to batter bowl. Add brown sugar. Gently mix until well blended with Small Mix ‘N Scraper®.

½ medium red bell pepper, cut into chunks
1/4 small red onion, cut in half
¼ cup (50 mL) fresh cilantro leaves
1 lime
1 can (11 oz or 341 mL) super sweet whole kernel corn, drained
2 tbsp (30 mL) 2% plain low-fat Greek yogurt
½ oz (15 g) fresh Parmesan cheese, grated (about 2 tbsp/30 mL)
½ tbsp (7 mL) Chipotle Rub

Process bell pepper, onion and cilantro in Manual Food Processor until finely chopped. Add to Classic Batter Bowl.

Juice lime with Juicer to measure 1 tbsp (15 mL). Add lime juice, corn, yogurt, cheese and rub to batter bowl. Mix until well blended with Small Mix ‘N Scraper®.

Directions

Prick tortilla thoroughly on both sides with Hold ‘N Slice® (this will prevent the tortilla from getting air bubbles when cooking).
Place tortilla in Tortilla Shell Baker, pressing into sides of bowl to fit.
Microwave tortilla on HIGH 1½-2½ minutes or until crisp. Remove from microwave. Immediately loosen tortilla from bowl with releasing end of Cake Tester & Releasing Tool. Place tortilla bowl on Stackable Cooling Rack to cool.
Fill with your choice of salsa (see below). Serve with Baked Tortilla Chips (see Cook’s Tip).

Yield:

14 servings of about 3 tbsp/45 mL salsa

Nutrients per serving:

U.S. Nutrients per serving (about 3 tbsp/45 mL salsa) Apple Berry Salsa: Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg,
Sodium 0 mg, Carbohydrate 6 g, Fiber 1 g, Protein 0 g

U.S. Nutrients per serving (about 3 tbsp/45 mL salsa) Mexican Street Corn Salsa: Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 1 g, Protein 1 g

Cook's Tips:

For Baked Tortilla Chips, preheat oven to 400°F (200°C). Lightly brush tops of 3 burrito-size tortillas with canola oil; stack tortillas. Using Pizza Cutter, cut into 11/2-in. (4-cm) strips. Cut strips into rectangles. Arrange half of the rectangles in a single layer on White Large Round Stone with Handles. Sprinkle tops with ground Coarse Sea & Himalayan Salt or mixture of 2 tsp (10 mL) sugar and 1/2 tsp (2 mL) Korintje Cinnamon using Flour/Sugar Shaker. Bake 11-13 minutes or until lightly browned and crisp. Repeat with remaining tortilla rectangles.