Tortilla Cracker Bread With Mango Salsa

• 8 (6-inch) flour tortillas
• 3 tablespoons Land O Lakes Butter, melted
• 1 to 2 teaspoons garlic salt with parsley
• 1 (16-ounce) jar thick and chunky salsa
• 1 medium (1 cup) mango, peeled, cut into 1/2-inch cubes*
• 1 (8.75-ounce) can whole kernel corn, well-drained
• 1/4 cup chopped green onions

1. Heat oven to 375F.
2. Brush both sides of each tortilla with butter.
3. Sprinkle 1 side of each tortilla with garlic salt.
4. Place tortillas onto 2 large aluminum foil-lined baking sheets.
5. Bake, rotating sheets halfway through baking, 7-9 minutes or until golden brown and crisp.
6. Cool on cooling rack.
7. Combine all salsa ingredients in bowl.
8. Refrigerate 1 hour.
9. Break each cooled tortilla into 4 pieces; serve with salsa.
10. *Substitute 1 cup canned mango cubes, drained.

flour tortillas, butter, garlic, chunky salsa, mango, whole kernel corn, green onions

Taken from www.landolakes.com/recipe/1159/tortilla-cracker-bread-with-mango-salsa (may not work)