Serves: 6
Total Calories: 323
Spread the coconut in a single layer in a microwave-safe pie plate and microwave at full power for 3 minutes it will have spots of brown. Toss and continue to microwave in 1-minute intervals, tossing as needed until uniformly toasted.
Spread half the chips on a microwave-safe serving plate. Place small spoonfuls of two-thirds of the beans and half of the salsa over the chips. Scatter half of the coconut over the top. Mound the remaining chips in the center. Top with small spoonfuls of the remaining beans and salsa. Cook in a microwave at full power until heated through, 2 to 3 minutes. Sprinkle the remaining coconut over the top. Serve immediately.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tropical Nachos recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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