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Peach and Watermelon Salsa with Bunuelo Chips
Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings

2 fresh peaches, sliced and chopped

⅓ c. H-E-B Orange Juice

1/2 personal seedless watermelon, peeled and cut into small cubes

6 fresh mint leaves, torn into bite-size pieces

2 Tbsp. chopped red onion

1 Tbsp. fresh finely chopped ginger root

1/2 tsp. Central Market Organics Thyme Leaves

* Bunuelo Chips

1 bag (10 count) H-E-B Sabor Traditional Ready To Cook Flour Tortillas

1/4 c. H-E-B Sugar

2 tsp. Central Market Organics Ground Cinnamon

* Hill Country Fare Butter No-Stick Spray


Combine peaches, orange juice, watermelon, mint, red onion, ginger roo
t, and thyme in a salad bowl and toss to coat. Cover bowl with plastic
and refrigerate for 30 minutes.
Meanwhile, heat oven to 375 degrees F. Line a baking pan with foil an
d set aside. Prepare tortillas according to package directions and cut
each into 4 wedges. Arrange tortilla wedges on baking sheet and spray
them with the nonstick spray. Combine sugar and cinnamon and sprinkle
on each wedge. Bake for 10 minutes and serve with the chilled salsa.

Nutritional Information

No Nutritional Information Available


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