Daiya sheet pan veggie nachos

Time: 21 minutes

Servings: 6


  • 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


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.
  2. Thinly slice 2 medium radishes, 1 small jalapeño, and 1 medium ripe avocado.
  3. Arrange about half of a 14-ounce bag of white corn tortilla chips on an aluminum foil-lined baking sheet in an even layer.
  4. 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).
  5. 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).
  6. 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.
  7. Just before serving garnish with the radishes, jalapeño, avocado, 1/4 cup fresh cilantro leaves, and 1/4 cup pico de gallo.


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