Cameron Diaz’s Sheet Pan Snack Is the Easiest Comfort Food for Fall

The leaves are changing, crispy 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 will never let you down—unlike your favorite team. That’s why no game day is complete without a spread of food to keep you full and happy—even if your team is losing.

What better game day snack than a classic, like nachos? But not just any nachos—sheet pan nachos piled high with chicken, cheese, veggies, salsa, and a cilantro-lime crema à la Cameron Diaz. 

Beloved actress Diaz took to Instagram to share her favorite, 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 that fill me up?” Well, trust us when we say that these nachos are fully loaded with enough ingredients to be a complete (and balanced) meal.

“I’m not really into the pile nachos where you have to find the chip and then find the bite,” Diaz says. “I want these chips to all enjoy being the perfect bite.”

A woman after Allrecipes’ own Nicole McLaughlin’s heart, it seems.

So, when you’re ready to get your nacho on, here’s how to make Cameron Diaz’s tasty recipe.

Cameron Diaz's Sheet Pan Nachos

Ingredients:

• 1 cup sour cream
• 1 bunch cilantro, divided
• 2 limes, juiced
• 1 teaspoon salt
• 1 clove garlic
• 1 ear of corn, kernels cut from the cob
• 1/2 red onion, diced
• 1 teaspoon olive oil
  
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 teaspoon taco seasoning
• tortilla chips
  
• 2 cups Mexican cheese, divided
• 1 1/2 cups rotisserie chicken
  
• pickled jalapeños, to taste
• 1 avocado, diced
  
• tomatillo salsa, to taste
• cotija cheese, to taste

Directions:

1. Preheat the 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 needed. Set aside.
3. If you would like, char the corn by placing it over the flames of your stove burner. Allow it to cool, then cut the kernels off the cob.
4. Sauté red onion with olive oil in a pan over medium heat. Once slightly softened, add zucchini and yellow squash. Cook until any water has evaporated, then add taco seasoning and corn. Heat through 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, vegetable mixture, rotisserie chicken, pickled jalapeños, and the final cup of Mexican cheese.
6. Bake in the preheated oven until warm and melty, about 5 minutes.
7. Top with avocado, more pickled jalapeños, cotija cheese, tomatillo salsa, cilantro-lime crema, and remaining cilantro.

I Tried Cameron Diaz's Sheet Pan Nachos

I’ll admit it—most of the nachos I’ve made have come from the microwave. It’s just so convenient to zap the cheese right onto the chips and then top them with whatever you like. However, Diaz’s sheet pan nachos are really a game-changer—and definitely not something the microwave could produce. 

They really are the definition of loaded nachos, and every single bite is packed with flavor. Whether it’s the sweet corn, zesty zucchini, spicy pickled jalapeños, or just a cheesy, crunchy chip, the flavor really sings.

“There’s so much happening in there it makes me weep, like I could cry,” Diaz says after a bite. And, to be honest, she’s not wrong. Okay, maybe I didn’t cry, but I absolutely did the happy food dance after my first taste.

Even though there’s a homemade crema and some suatéing involved, these nachos are really easy to make and only take about 20 minutes. My favorite part about any nacho recipe is that it’s pretty customizable. If you like a lot of spice, you can add more pickled jalapeños and tomatillo salsa, or if you like more of a hearty nacho, you can add extra chicken. It’s all up to the chef.

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

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

So, when you make these, prepare yourself for a very cheesy experience. And, I say when because I’m sure you’re already adding the ingredients to your shopping list—and I don’t blame you, I’m already thinking about when I can make these nachos again, too.