Cameron Diaz’s Sheet Pan Appetizer is the easiest, most convenient meal for fall.

“I’m going to eat it all.”

The leaves are changing, crisp fall weather is in the air, and football season is in full swing. And if there’s one thing we know about this time of year, it’s that food never will let you down – unlike your favorite team. That’s why no game day is complete without food to keep you full and happy, even if your team is losing.

What’s better than a classic game day snack like nachos? But not just any nachos, but pan nachos with chicken, cheese, vegetables, salsa and cilantro-lime cream, Cameron Diaz style.

Favorite actress Diaz took to Instagram to share her favorite and easy nacho recipe that’s great for watching the big game or even when you need a quick last-minute fall dinner. We know what you might be thinking: Nachos for dinner? How could this fill me?” Well, trust us when we say these nachos are fully contains enough ingredients to make a complete (and balanced) meal.

“I don’t really like nachos where you have to find a chip and then find a piece,” Diaz says. “I want these chips to be a crowd-pleaser and the perfect snack.”

Nicole McLaughlin of Allrecipes seems to be a woman after her own heart.

So, when you’re ready to make nachos, here’s how to make Cameron Diaz’s delicious recipe.

Sheet nachos from Cameron Diaz

Ingredients:

• 1 cup sour cream

• 1 bunch cilantro, divided

• 2 limes, squeezed

• 1 teaspoon salt

• 1 clove of garlic

• 1 cob of corn, kernels cut from the cob

• 1/2 red onion, diced

• 1 teaspoon olive oil

• 1 zucchini, diced

• 1 yellow pumpkin, diced

• 1 teaspoon taco seasoning

• Tortilla chips

• 2 cups Mexican cheese, divided

• 1 1/2 cups grilled chicken

• pickled jalapeno to taste

• 1 avocado, diced

• tomatillo salsa – to taste

• Cotia cheese to taste

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil or parchment paper.

2. Add sour cream, 1 cup cilantro, lime juice, salt and garlic to a blender and blend until smooth. Add more lime juice if necessary. Set aside.

3. If desired, char the corn by placing it over a burner flame. Let it cool, then cut the kernels off the cob.

4. Sauté red onion with olive oil in a frying pan over medium heat. When they are a little soft, add the zucchini and yellow squash. Cook until the water has evaporated, then add the taco seasoning and corn. Heat until vegetables are coated with seasoning. Remove from heat and set aside.

5. Fill the baking sheet with an even layer of tortilla chips. Top with 1 cup Mexican cheese, mixed vegetables, grilled chicken, pickled jalapeños and a final cup of Mexican cheese.

6. Bake in the preheated oven until warm and molten, about 5 minutes.

7. Top with avocado, more pickled jalapenos, cotija cheese, tomatillo salsa, cilantro-lime cream, and remaining cilantro.

I tried Cameron Diaz’s skillet nachos.

I’ll admit it: Most of the nachos I’ve made have been microwaved. It’s so convenient to sprinkle the cheese directly on the chips and then sprinkle them with whatever you want. However, Diaz’s sheet pan nachos are truly a game-changer—and definitely not something a microwave can cook up.

They truly are the epitome of stuffed nachos, and every bite is packed with flavor. Whether it’s sweet corn, savory zucchini, spicy pickled jalapeños, or just crispy cheesy chips, the flavor truly hits the spot.

“There’s so much going on, it makes me cry, like I’m about to cry,” Diaz says after a snack. And honestly, she’s not wrong. Okay, I may not have cried, but after the first taste I definitely did a happy dance with my food.

Although it requires homemade cream and a little frying, these nachos are super easy to make and only take about 20 minutes. My favorite thing about any nacho recipe is that it can be easily customized. If you like a lot of spice, you can add more pickled jalapeños and tomatillo salsa, and if you like your nachos a little heartier, you can add more chicken. It all depends on the chef.

But one thing I can challenge is Diaz’s stance on cheese.

“I believe in cheese before And after,” she says.

I know, When If you do this, prepare for a very unpleasant experience. And I say “when” because I’m sure you’re already adding ingredients to your shopping list – and I don’t blame you, I’m already thinking about when I can make these nachos again too.

Read the original All Recipes article.