Tropical Pineapple Crisp Nachos

Ingredients

1/3 cup plus 1 teaspoon all-purpose flour, divided

3 tablespoons packed brown sugar

2 tablespoons flaked coconut

2 tablespoons margarine, softened

1/2 teaspoon ground cinnamon

1 (8 ounce) can crushed pineapple, drained

2 tablespoons granulated sugar

2 (9-inch) flour tortillas

Vanilla yoghurt

 

Recipe

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

 

 

 

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