Apple Pico de Gallo

Servings: 4

Ingredients:

For the Pico de Gallo

• 1 cup seedless purple grapes

• ¾ cup fresh cranberries

• 1 Tbsp butter, melted

• 2 Tbsp honey, divided

• 1 ¼ tsp cinnamon

• 2 Ambrosia Gold® apples, chopped

• ¼ cup chopped pecans

• 2 Tbsp sunflower seeds, salted and shelled

• ¼ cup green onions, chopped

For the Baked White Cheddar Nachos

• 6 corn tortillas

• ½ cup shredded white cheddar cheese

• sea salt, if desired

• cooking spray

Directions:

For the Apple Pico De Gallo

1. Preheat the oven to 375º F.

2. In a medium mixing bowl, combine the grapes, cranberries, melted butter, ¼ teaspoon cinnamon, and one tablespoon honey. Mix until fruit is coated evenly.

3. Place fruit on a medium size baking sheet and roast for 20 minutes.

4. Scrape roasted fruit and juices into a bowl and let cool completely.

5. Add the chopped apples, pecans, sunflower seeds, onions and remaining 1 teaspoon cinnamon and 1 tablespoon honey. Mix well.

For the Baked White Cheddar Nachos

1. Preheat oven to 375º F.

2. Cut corn tortillas into triangles and place on a cookie sheet that has been sprayed with cooking spray in a single layer. Spray the tops of the tortilla chips and sprinkle with sea salt if desired.

3. Bake 7 minutes, flip and bake 5-7 more minutes.

4. Sprinkle with shredded white cheddar cheese.

5. Serve with Ambrosia Gold® Pico De Gallo.

Recipe by Maebells