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Islander Nachos

Take a tasty trip to the tropics without leaving home by making these Hawaiian-style snacks. Of course, pineapple, coconut and macadamia nuts are involved.—Jennifer Heasley, York, Pennsylvania

16 ServingsPrep: 40 min. Bake: 10 min. + cooling

Ingredients

1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons ground cinnamon
1/3 cup honey
1/4 cup butter, cubed
8 flour tortillas (8 inches)
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup drained crushed pineapple
4 medium bananas, sliced
1 cup flaked coconut, toasted
1/2 cup chopped macadamia nuts, toasted

Directions

In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a
small saucepan, combine honey and butter. Cook and stir over medium
heat until blended. Brush onto both sides of tortillas; sprinkle
tops with sugar mixture.
Stack tortillas, top sides up; cut into sixths. Arrange wedges,
sugared sides up, in a single layer on ungreased baking sheets. Bake
at 400° for 6-8 minutes or until crisp and golden brown. Cool
completely on wire racks.
In a large bowl, beat cream cheese, vanilla and remaining sugar until
creamy. Beat in whipped topping until blended. Fold in pineapple.

2 of 2

Islander Nachos (continued)

Directions (continued)

Arrange tortilla wedges on a large serving platter. Spoon cream
cheese mixture over wedges. Top with bananas, coconut and
macadamias. Serve immediately. Yield: 16 servings.

Nutrition Facts: 1 serving equals 296 calories, 15 g fat (8 g saturated fat), 16 mg cholesterol, 193 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.