To make the fruit salsa, peel and chop all of the fruit in small pieces. Combine fruit in a large bowl and stir to combine.

In a small bowl, add the lemon juice and honey and mix well. Pour over fruit and mix to combine. Place in the refrigerator while you make the cinnamon chips. (You'll add the basil right before serving)

For the chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture. Bake 8-10 minutes or until crisp. Cool completely on wire rack. Serve with Fruit Salsa.

In large bowl, mash avocado. Add Greek yogurt and Ranch dip mix. Mix together until well combined.

Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.

Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

In a baking dish, combine all of the ingredients, except the cheese.

Cover with foil and bake at 300 degrees for 1 hour and 10 minutes.

Remove from oven and carefully remove foil. Spread the cheese over the beans mixture and bake for an additional 20 minutes.

Preheat oven to 400°F. Lightly spray a 9×9 baking dish with non-stick spray or wipe the inside with a little oil, set aside.

Prepare the chilies. Remove the stems then slice from top to bottom. Use a small sharp knife to remove the white membrane and seeds. Finely dice the chilies, the pieces should be approximately the size of grains of rice. For a little more heat in your cornbread leave some of the seeds. The diced chilies should equal between 2 tablespoons and 1/4 of a cup. Discard stems, seeds, and membranes then wash hands immediately with warm soapy water. Set prepared chillies aside with the diced bell pepper and corn kernels.

In a medium bowl, use a fork to combine the flour, cornmeal, sugar, baking powder, and salt.

In a large bowl, gently lightly beat the egg before adding the buttermilk and yogurt. Whisk wet liquid until it is uniform in color and texture. Mix the chilies, bell pepper, and corn into the liquid.

Add the dry ingredients to the liquid in two batches, mix just enough to combine the wet and dry ingredients. The batter will be thick. Pour the batter into your prepared baking dish.

Bake in the preheated oven for 25 -30 minutes until the top is golden and the edges are slightly brown. Check the center of the cornbread for doneness by inserting a toothpick straight in the middle, it should come out clean.

Allow the cornbread to cool and rest in the pan for 10 minutes prior to serving.