Tortilla Cracker Bread with Mango
Flour tortillas are the base for a
crisp cracker to scoop up the fruity salsa.
48 crackers, 3 cups salsa
Prep time: 20 min.
Baking time: 7 min.
8 - (6-inch) flour tortillas
3 - Tablespoons Butter, melted
1 to 2 - teaspoons garlic salt with parsley
1 - jar (16-ounce) thick and chunky salsa
1 - medium (1 cup) mango, peeled, cut into
1 - can (8.75-ounce) whole kernel corn,
1/4 - cup chopped green onions
Preheat oven to 375-degrees F.
Brush both sides of each tortilla with butter.
Sprinkle 1 side of each tortilla with garlic
Place tortillas onto 2 large aluminum foil-lined
Bake, rotating sheets halfway through baking, for
7 to 9 minutes or until golden brown and crisp.
Cool on wire rack.
Meanwhile, combine all salsa ingredients in small
Break each cooled tortilla into 4 pieces. Serve
Alan's Kitchen Tip
To choose a ripe mango, look for fruit that is
heavy and soft to the touch. Color is not always the best indicator
because there are so many varieties. If a good mango is hard to find,
substitute ripe peaches or papaya in the salsa.
Prepare cracker bread up to two days ahead. Store
in container with tight-fitting lid.
The salsa can be prepared a day ahead; keep