Sheet Pan Veggie Nachos

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Ingredients

2 medium radishes
1 small jalapeño
1 medium ripe avocado
1 bag restaurant-style white corn tortilla chips, 14-ounce
1 cup corn kernels, frozen or canned
10 ounces Daiya Cheddar Style Cutting Board Shreds, about 2 1/2 cups
1/4 cup fresh cilantro leaves
1/4 cup Pico de Gallo*

Instructions

Arrange a rack in the middle of the oven and heat the oven to 425°F. Thinly slice 2 medium radishes, 1 small jalapeño, and 1 medium ripe avocado. 

Arrange about half of a 14-ounce bag of white corn tortilla chips on an aluminum foil-lined baking sheet in an even layer. Top with 1/2 cup corn (thawed if frozen or drained if canned) and 4 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 cup). Layer the remaining chips on top, followed by the remaining 1/2 cup corn and 6 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 1/2 cups). 

Bake the nachos in a 425°F oven until the cheeze is melted and the chips around the edges are beginning to brown, about 6 minutes. Just before serving garnish with the radishes, jalapeño, avocado, 1/4 cup fresh cilantro leaves, and 1/4 cup pico de gallo. 

Tips for cooking with Daiya

21 min

Total Time

15 min

Prep Time

6 min

Cook Time

Servings