This recipe is from a newspaper clipping I’ve had for some time.

Tropical Pineapple Crisp Nachos

1/3 cup plus 1 teaspoon flour
3 Tablespoons packed brown sugar
2 Tablespoons flaked coconut
2 Tablespoons margarine, softened
½ teaspoon ground cinnamon
8-ounce can pineapple tidbits or crushed pineapple, well drained
2 Tablespoons granulated sugar
Two 9-inch flour tortillas
Vanilla yogurt (optional)

Heat oven to 375 degrees F. Combine 1/3 cup flour, brown sugar, coconut, margarine and cinnamon in small bowl until crumbly; set aside. In another small bowl, stir together pineapple, granulated sugar and remaining 1 teaspoon flour until evenly coated. Place tortillas on ungreased baking sheet.

Spread one tortilla with one-half of pineapple mixture and sprinkle one-half of coconut mixture over pineapple. Repeat with remaining tortilla. Bake for 15 to 18 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve warm, with vanilla yogurt, if desired. Makes 4 servings.