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Nutrition Facts
Serving Size 387 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 3 g 15%
Trans Fat 1.5 g
Cholesterol 25 mg 8%
Sodium 280 mg 12%
Total Carbohydrate 53 g 18%
Dietary Fiber 2 g 8%
Sugars 28 g
Protein 5 g
Vitamin A 35% Iron 15%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Peach and Watermelon Salsa with Bunuelo Chips

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

2 peach, sliced and chopped
1/3 cup(s) H-E-B Orange Juice
1/2 watermelon, peeled and cut into small cubes
6 mint leaves, torn into bite-size pieces
2 Tbsp red onion, chopped
1 Tbsp ginger, finely chopped
1/2 Tsp Central Market Organics Thyme Leaves
10 H-E-B Sabor Traditional Ready To Cook Flour Tortillas
1/4 cup(s) H-E-B Sugar
2 Tsp Central Market Organics Ground Cinnamon
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Combine peaches, orange juice, watermelon, mint, red onion, ginger root, and thyme in a salad bowl and toss to coat. Cover bowl with plastic and refrigerate for 30 minutes.
Meanwhile, heat oven to 375°F.
Line a baking pan with foil and 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.



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