Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

I prepared these with Grilled Stuffed Jalapenos and Baked Black Beans with Chorizo for appetizers, Flank Steak Tacos with Cabbage Slaw and Chimichurri Halibut Tacos with Grilled Pineapple-Avocado Salsa for the main course, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!

Yield: 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
Ingredients:
2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt

Preparation:
1. Preheat oven to 350°.
2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Nutritional Information:
Calories: 138
Fat: 6.7g
Saturated fat: 1g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.9g
Protein: 2.8g
Carbohydrate: 17.3g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 246mg
Calcium: 7mg