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Islander Nachos

 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


  • 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 McCormick® Pure 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


  • 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.

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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.
Nutritional 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.