“I love nachos as a concept,” the Avaline wine co-founder says of this game-day staple
Cameron Diaz is passionate about nachos.
For years, the “avid home cook” has shared approachable recipe videos to her Instagram of her “go-to weeknight dinners” and girls’-night gatherings — often paired with a glass of Avaline, the organic wine line she created with friend and entrepreneur Katherine Power.
Diaz tells PEOPLE in this week's issue that the shoots “feel like having a group of girlfriends over, everyone sitting around the kitchen island sharing a glass of wine and cooking together.”
The best part? She gets to eat the fruits of her labor after — but sometimes it can be “difficult” to remember “to get a finished shot of the meal before devouring it.”
“These nachos disappeared in about two minutes,” adds Diaz of the recipe below, paired with a glass of Avaline White. (The brand also sells reds, sparkling wines, and recently launched rosé at Whole Foods.)
In this spin on the game-day staple, she adds layers of rotisserie chicken, charred veggies and a tangy herb sauce but encourages everyone to “use what’s available in your fridge."
“I love nachos as a concept," says Diaz. “If you take the time to layer each ingredient over an even layer of chips, you can create the perfect bite."
For more of PEOPLE's 50 Food Faves, pick up the latest issue, on newsstands Friday.
Pulled Chicken Nachos With Corn, Zucchini, Squash & Cilantro Crema
1 cup sour cream
1 Tbsp. fresh lime juice (from 1 lime)
2 packed cups fresh cilantro leaves with tender stems, divided, plus chopped cilantro leaves for garnish
1¼ tsp. finely chopped garlic, divided
½ tsp. kosher salt, divided
2 ears fresh corn
2 Tbsp. olive oil
1 small red onion, chopped
1 small zucchini, chopped
1 small summer squash, chopped
2 Tbsp. water
1 tsp. taco seasoning mix
1 (11-oz.) bag corn tortilla chips
2 (7-oz.) pkg. pre-shredded Mexican three-cheese blend
1 (1¾-lb.) whole rotisserie chicken, shredded (about 3 cups)
⅓ cup drained sliced pickled jalapeño chiles, plus more for garnish
2 oz. cotija cheese, crumbled (½ cup)
1 small (6-oz.) avocado, chopped
1 cup tomatillo salsa
1. Preheat oven to 400°. Process sour cream, lime juice, 1 cup of the cilantro and ¼ teaspoon each of the garlic and salt in a blender until smooth, about 20 seconds. Refrigerate in an airtight container until ready to use.
2. Roast corn over a medium gas flame, turning occasionally, until tender and slightly charred, 6 to 8 minutes. Let cool 5 minutes. Cut kernels off the cobs; set aside.
3. Heat oil in a large skillet over medium high. Add onion; cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add zucchini, summer squash, remaining 1 teaspoon garlic and remaining ¼ teaspoon salt; cook over medium heat, stirring often, until softened, about 4 minutes. Add charred corn, water and taco seasoning mix; cook, stirring constantly, until water evaporates and corn is coated in spice mixture, about 1 minute. Remove from heat.
4. Line a large rimmed baking sheet with parchment paper. Arrange chips in an even layer. Top with half of the cheese and zucchini mixture. Top with remaining cheese, then chicken and jalapeños. Bake until cheese is melted, about 10 minutes.
5. Top with cotija cheese and avocado. Garnish with cilantro and jalapeños. Drizzle with ½ cup each of the sour cream mixture and salsa; serve remaining on the side.
Active time: 35 minutes
Total time: 45 minutes
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