Liv and Belle were born in Hawaii so they have a great soft spot for
pineapples. This recipe is a cross-over dish influenced by their
Mexican heritage and this luscious Hawaiian fruit.
{Makes 6 servings}
You'll need:
2 cups of crushed pineapple
3 cloves of garlic
1-2 tablespoons of lime juice
1/4 teaspoon of ground cumin
1/4 cup of mint
Flour tortillas
Cooking spray
Some adult help
Equipment:
Measuring cups and spoons
A food processor or blender
A cookie sheet
A sharp knife
A cutting board
A small bowl
A plate
Heat the oven to 350 degrees.
if you're using fresh pineapple, cut it into small chunks before processing it.
Put
the pineapple, garlic, lime juice, cumin and mint into the blender or
processor. Chop in quick bursts until the salsa is smooth but still has
some small pineapple chunks in it. These chunks give your mouth a blast
of flavor when you take a bite.
Cut the tortilla in half, then in quarters and finally into eighths.
Spray the cookie sheet with cooking spray and arrange the torilla strips on it.
Bake chips at 350 for 10 mins or until slightly brown.
Pour
the salsa in a small bowl. Place the bowl in the center of the plate
and arrange the chips around the bowl. Serve while chips are still
warm.
