Tortilla Cracker Bread With Mango Salsa

Tortilla Cracker Bread With Mango Salsa
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Flour tortillas are the base for a crisp cracker to scoop up the fruity salsa.
30 min
Prep Time
1:10
Total Time
32 crackers

Ingredients

Crackers

8 6-inch
flour tortillas
3 tablespoons
Land O Lakes® Butter, melted
1 to 2 teaspoons
garlic salt with parsley

Salsa

1 (16-ounce) jar
thick and chunky salsa
1 medium (1 cup)
mango*, peeled, cut into 1/2-inch cubes
1 (8.75-ounce) can
whole kernel corn, well-drained
1/4 cup
chopped green onions
 
*Substitute 1 cup canned mango cubes, drained.

Directions

  1. Heat oven to 375°F.
  2. Brush both sides of each tortilla with butter. Sprinkle 1 side of each tortilla with garlic salt.
  3. Place tortillas onto 2 large aluminum foil-lined baking sheets. Bake, rotating sheets halfway through baking, 7-9 minutes or until golden brown and crisp. Cool on cooling rack.
  4. Combine all salsa ingredients in bowl. Refrigerate 1 hour.
  5. Break each cooled tortilla into 4 pieces; serve with salsa.

Recipe Tips

- 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 refrigerated.

Nutrition Facts (1 serving)

Calories
45
Cholesterol
5mg
Carbohydrates
6g
Protein
1g
Fat
2g
Sodium
180mg
Dietary Fiber
1g

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