Star-Spangled Salsa and Chips

Star-Spangled Salsa and Chips


1 pint fresh blueberries
4 ounces Mozzarella cheese, diced (about 1 cup)
1 cup chopped sweet red bell pepper
1 medium jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh basil
1/4 cup minced fresh cilantro
Juice of 1 medium lime
Salt and pepper to taste

2 packages (10 ounces each) yellow and red corn tortillas (6 inches)
1/4 cup olive oil
Salt to taste
Paprika, optional


Star-Spangled Salsa
1 Coarsely chop 1 cup blueberries.

2 Combine chopped and whole blueberries with the next six ingredients in a medium bowl.

3 Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or until serving.

Tortilla Chips
4 Heat oven to 350°F. Cut tortillas with star cookie cutters, about 2 inches.

5 Place on parchment-lined baking sheets. Brush stars on both sides with olive oil; season with salt to taste and paprika if desired.

6 Bake for 10-12 minutes or until light golden brown. Cool on wire racks.

7 Serve chips with salsa.

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