Tropical Pineapple Crisp Nachos

Yield: 4 servings

Ingredients

• 1/3 cup + 1 teaspoon all-purpose flour, divided
• 3 tablespoons packed brown sugar
• 2 tablespoons flaked coconut
• 2 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) can pineapple tidbits or crushed pineapple, well drained
• 2 tablespoons granulated sugar
• 2 (9 inch) flour tortillas
• Vanilla yogurt (optional)

Instructions

1. Combine 1/3 cup flour, brown sugar, coconut, butter and cinnamon in small bowl until crumbly; set aside.
2. Stir together pineapple, granulated sugar and remaining 1 teaspoon flour in another small bowl, until evenly coated.
3. Place tortilla on ungreased baking sheet.
4. Spread one tortilla with one-half pineapple mixture and sprinkle one-half coconut mixture over pineapple.
5. Repeat with remaining tortilla.
6. Bake at 375 degrees F for 15 to 18 minutes or until tortillas are crisp.
7. Cut each tortilla into 6 wedges.
8. Serve warm with vanilla yogurt, if desired.

Nutrition

Per serving: 250 calories, 8 grams fat, 0 milligrams cholesterol and 155 milligrams sodium

Attribution

Source: The Advocate - Baton Rouge, Louisiana