Cameron Diaz and her Pulled Chicken Nachos With Corn, Zucchini, Squash & Cilantro Crema.Photo:Jon Kopaloff/FilmMagic; Jen CauseyCameron Diazis passionate about nachos.For years, the “avid home cook” has shared approachable recipe videos toher Instagramof her “go-to weeknight dinners” and girls’-night gatherings — often paired with a glass ofAvaline,the organic wine line she createdwith 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.”Avaline co-founders Cameron Diaz and Katherine Power.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,” addsDiazof the recipe below, paired with a glass ofAvaline White. (The brand also sells reds, sparkling wines, andrecently 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.Cameron Diaz’s nachos.Jen CauseyPulled Chicken Nachos With Corn, Zucchini, Squash & Cilantro Crema1 cup sour cream1 Tbsp. fresh lime juice (from 1 lime)2 packed cups fresh cilantro leaves with tender stems, divided, plus chopped cilantro leaves for garnish1¼ tsp. finely chopped garlic, divided½ tsp. kosher salt, divided2 ears fresh corn2 Tbsp. olive oil1 small red onion, chopped1 small zucchini, chopped1 small summer squash, chopped2 Tbsp. water1 tsp. taco seasoning mix1 (11-oz.) bag corn tortilla chips2 (7-oz.) pkg. pre-shredded Mexican three-cheese blend1 (1¾-lb.) whole rotisserie chicken, shredded (about 3 cups)⅓ cup drained sliced pickled jalapeño chiles, plus more for garnish2 oz. cotija cheese, crumbled (½ cup)1 small (6-oz.) avocado, chopped1 cup tomatillo salsa1.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.Serves: 8Active time:35 minutesTotal time:45 minutes
Cameron Diaz and her Pulled Chicken Nachos With Corn, Zucchini, Squash & Cilantro Crema.Photo:Jon Kopaloff/FilmMagic; Jen Causey
Jon Kopaloff/FilmMagic; Jen Causey
Cameron Diazis passionate about nachos.For years, the “avid home cook” has shared approachable recipe videos toher Instagramof her “go-to weeknight dinners” and girls’-night gatherings — often paired with a glass ofAvaline,the organic wine line she createdwith 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.”Avaline co-founders Cameron Diaz and Katherine Power.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,” addsDiazof the recipe below, paired with a glass ofAvaline White. (The brand also sells reds, sparkling wines, andrecently 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.Cameron Diaz’s nachos.Jen CauseyPulled Chicken Nachos With Corn, Zucchini, Squash & Cilantro Crema1 cup sour cream1 Tbsp. fresh lime juice (from 1 lime)2 packed cups fresh cilantro leaves with tender stems, divided, plus chopped cilantro leaves for garnish1¼ tsp. finely chopped garlic, divided½ tsp. kosher salt, divided2 ears fresh corn2 Tbsp. olive oil1 small red onion, chopped1 small zucchini, chopped1 small summer squash, chopped2 Tbsp. water1 tsp. taco seasoning mix1 (11-oz.) bag corn tortilla chips2 (7-oz.) pkg. pre-shredded Mexican three-cheese blend1 (1¾-lb.) whole rotisserie chicken, shredded (about 3 cups)⅓ cup drained sliced pickled jalapeño chiles, plus more for garnish2 oz. cotija cheese, crumbled (½ cup)1 small (6-oz.) avocado, chopped1 cup tomatillo salsa1.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.Serves: 8Active time:35 minutesTotal time:45 minutes
Cameron Diazis passionate about nachos.
For years, the “avid home cook” has shared approachable recipe videos toher Instagramof her “go-to weeknight dinners” and girls’-night gatherings — often paired with a glass ofAvaline,the organic wine line she createdwith 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.”
Avaline co-founders Cameron Diaz and Katherine Power.
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,” addsDiazof the recipe below, paired with a glass ofAvaline White. (The brand also sells reds, sparkling wines, andrecently 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.
Cameron Diaz’s nachos.Jen Causey
Jen Causey
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.
Serves: 8Active time:35 minutesTotal time:45 minutes
source: people.com
