Fruit Salsa with Cinnamon Chips

4 peeled apples (I use a mixture of Gala and Granny Smith)
1 quart strawberries, hulled
2-4 peeled kiwi
4 tablespoons apple jelly
4 tablespoons brown sugar

Coarsely chop apples, strawberries, and kiwi with a food chopper. (I use a Pampered Chef hand chopper.) You want the fruit to be chopped to a small size but not pulverized. I chop the fruit in batches, and as I finish with one ingredient I move on to the next tossing them in to a large bowl until everything is chopped. Mix apple jelly and brown sugar together in a small bowl until combined. Pour jelly mixture over the fruit and gently stir until everything is mixed together well. Refrigerate or serve immediately.

Cut one 8-12 count package of flour tortillas into triangles or strips. Place tortilla strips on a cookie sheet in a single layer and bake in a 400° oven for 8-10 minutes (or until golden brown). Right out of the oven, spray with cooking spray and sprinkle with sugar and cinnamon to taste. Repeat until all of your tortillas are baked. Store in an air tight container.