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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.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.