Islander Nachos Recipe

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Islander Nachos Recipe
Islander Nachos Recipe photo by Taste of Home
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Islander Nachos Recipe

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5 1 1
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and nuts. Serve immediately. Yield: 16 servings.
Originally published as Islander Nachos in Taste of Home October 2011, p27

Nutritional Facts

1 serving: 296 calories, 15g fat (8g saturated fat), 16mg cholesterol, 193mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 4g protein.

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  • 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 sweetened shredded coconut, toasted
  • 1/2 cup chopped macadamia nuts, toasted
  1. 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.
  2. 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.
  3. In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and nuts. Serve immediately. Yield: 16 servings.
Originally published as Islander Nachos in Taste of Home October 2011, p27

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MY REVIEW
apricox User ID: 6382303 181051
Reviewed Dec. 4, 2011

"I made these for a brunch party with some girlfriends. They were such a big hit, I had to print out 3 copies of the recipe for my friends to take home!"

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