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Nutrients per serving

  • Calories  142
  • Protein  2 g
  • Carbohydrates  21 g
  • Fat  6 g
  • Cholesterol  0 mg
  • Sodium  116 mg
  • Potassium  148 mg
  • Phosphorus  32 mg
  • Calcium  5 mg
  • Fiber  1.3 g

Pineapple-Sweet Onion Salsa with Tortilla Chips

DaVita renal dietitian Jennie from Georgia shares her new twist on an old classic with her recipe for Pineapple-Sweet Onion Salsa with Tortilla Chips. This mouth-watering nutritious snack is not only delicious, it's kidney friendly too!

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Jennie from Georgia.

Portions: 10     Serving size: 2 tablespoons of salsa, 1 tortilla (cut into 8 pieces)

Ingredients

  • 1/3 cup fresh cilantro, chopped
  • 1/2 small jalapeno pepper, seeded
  • 1 medium Vidalia® or other sweet onion, coarsely chopped
  • 2 firm ripe medium tomatoes
  • 12 ounces canned crushed pineapple, packed in its own juice, drained
  • 1/2 teaspoon lemon zest
  • 10 flour tortillas, 6" size
  • 4 tablespoons margarine, melted 

Preparation

  1. Preheat oven to 375° F.
  2. In a manual or electric food processor, combine chopped cilantro, jalapeno and coarsely chopped onion. Pulse until blended, but not pureed.
  3. Cut tomatoe into quarters and add to mixture. Pulse until tomatoes are in small pieces.
  4. Add pineapple and pulse until mixture is thickened, but not pureed.
  5. Add lemon zest.  Mix until blended.
  6. Brush flour tortillas with melted margarine. Cut each tortilla into 8 pie-shaped pieces.
  7. Place tortilla pieces on lightly sprayed baking sheet. 
  8. Bake 10-12 minutes until tortillas are firm.  Remove from oven and let cool.
  9. Use baked tortilla pieces as dipping scoops for salsa. 

Renal and renal diabetic food choices

  • 1 starch
  • 1/2 fruit, medium potassium
  • 1 fat

 

Carbohydrate choices

1-1/2

Helpful hints

  • Leftover salsa will keep up to 4 days in the refrigerator.
  • Serve salsa with kidney-friendly tacos or burritos from DaVita.com.

 

 

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