Cameron Diaz shares her chicken nacho recipe

Cameron Diaz loves nachos.

For years, the “avid home cook” has been sharing accessible recipe videos on her Instagram for her “weeknight dinners” and bachelorette parties—often paired with a glass of Avaline, the organic wine line she created with friend and entrepreneur Katherine Power.

Diaz told PEOPLE in this week’s issue that the shoot “felt like a group of girlfriends, all sitting around the kitchen island, drinking a glass of wine and cooking together.”

The best part? Afterwards, she manages to eat the fruits of her labor, but sometimes it is “difficult” to remember to “get the food ready before you eat it.”

“These nachos disappeared in about two minutes,” Diaz adds of the recipe below, paired with a glass of Avaline White. (The brand also sells reds, sparkling wines, and recently introduced a rosé at Whole Foods.)

In this twist on the game-day staple, she adds layers of rotisserie chicken, charred vegetables and a tangy herb sauce, but encourages everyone to “use what you have in your refrigerator.”

“I love the idea of ​​nachos,” says Diaz. “If you take the time to layer each ingredient in an even layer of chips, you can create the perfect snack.”

For more on PEOPLE’s 50 Favorite Dishes, pick up the latest issue, on newsstands Friday.

Braised Chicken Nachos with Corn, Zucchini, Pumpkin and Cilantro Cream

1 cup sour cream

1 tbsp. freshly squeezed lime juice (from 1 lime)

2 packaged cups fresh cilantro leaves with tender stems, divided, plus chopped cilantro leaves for garnish

1 ¼ tsp. finely chopped garlic, divided

½ tsp. kosher salt, separated

2 cobs fresh corn

2 tbsp. Olio d’Oliva

1 small red onion, chopped

1 small zucchini, chopped

1 small summer squash, chopped

2 tbsp. water

1 tsp. taco seasoning mix

1 bag of corn chips (11 ounces)

2 packs (7 oz.). pre-shredded Mexican three-cheese blend

1 (1¾ lb) whole chopped rotisserie chicken (about 3 cups)

⅓ cup chopped pickled jalapeno peppers, plus more for garnish

2 oz. cotija cheese, crumbled (½ cup)

1 small (6 ounces) avocado, chopped

1 cup tomatillo salsa

1. Preheat oven to 400°. Puree sour cream, lime juice, 1 cup cilantro, ¼ teaspoon each garlic and salt in a blender until smooth, about 20 seconds. Refrigerate in an airtight container until ready to use.

2. Grill corn over medium-high gas heat, turning occasionally, until tender and lightly charred, 6 to 8 minutes. Let cool 5 minutes. Cut the kernels off the cobs; postpone.

3. Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add squash, squash, remaining 1 teaspoon garlic, and remaining ¼ teaspoon salt; cook over medium heat, stirring frequently, until softened, about 4 minutes. Add charred corn, water, and taco seasoning mixture; cook, stirring constantly, until the water has evaporated and the corn is coated with the spice mixture, about 1 minute. Remove from heat.

4. Line a large rimmed baking sheet with parchment paper. Spread the chips out in an even layer. Top with half of the cheese and zucchini mixture. Top with remaining cheese, then chicken and jalapenos. Bake until cheese is melted, about 10 minutes.

5. Top with cotija cheese and avocado. Garnish with cilantro and jalapeño. Drizzle with ½ cup each sour cream and salsa mixture; serves while remaining on the side.

Serves: 8
Active time: 35 minutes
Total time: 45 minutes