You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 cup nacho cheese-flavored tortilla chips, crushed
- Large zip-top bag
- 1 oz sharp cheddar cheese, shredded
- 1 cup sliced almonds
- 1 teaspoon taco seasoning
- ¼ cup egg substitute (or 1 egg, beaten)
Steps
- Preheat oven to 300°F. Line baking sheet with foil. Place chips in bag and crush with fingertips. Shred cheese (½ cup); add to chips.
- Add almonds, seasoning, and egg to corn chips; shake to coat. Scoop tablespoonful-size mounds onto baking sheet, placing 2 inches apart. Bake 20–25 minutes or until cheese is melted and almonds are toasted.
- Let stand 10 minutes or until cool. Place in airtight container; store for up to 3 days.
Amount per ⅙ recipe serving: Calories 150, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 150mg, Total Carb 7g, Fiber 2g, Sugars 1g, Protein 6g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%