Monterey Jack
Napa Valley Basil-Smoked Burgers
By James McNair
Cuban-Style Burgers with Grilled Ham & Cheese
By James McNair
Poblano and Mushroom Tacos
Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
By The Bon Appétit Test Kitchen
Kimchi Quesadillas
Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.
By Roy Choi
Breakfast Burritos
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.
Chilaquiles Verdes
Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in Mexico City, Jimmy Shaw's hometown, and is very simple to make. Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Unlike nachos, chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa. At ¡Lotería! you can ask for chilaquiles to be topped with a fried egg, frijoles negros, or shredded chicken or beef. If frying your own tortilla chips seems too involved (I recommend you try it, though—it's really very easy!), as a shortcut, this dish can be made with store-bought tortilla chips, but choose an unsalted variety.
By JoAnn Cianciulli
Chivito
According to legend, a great chef in Punta del Este, Uruguay, Antonio Carbonada, had an Argentine lady as a regular customer. One day she asked for her favorite sandwich made with goat (chivito in Spanish). There was no goat to be had, so the chef threw together what was on hand—steak, ham, cheese, lettuce, and mayonnaise—and the chivito was born. It is now found everywhere in Uruguay.
As with most traditional comfort food, everybody makes their chivito just a little differently. Here's mine.
By Francis Mallmann
Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust
If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.
By Steven Raichlen
Manchego Jalapeño Cornbread
Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you dont have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.
By Karen Busen
Chicken and Vegetable Quesadilla
For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket.
By Sheila Lukins
Arepas
Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.
By Victoria Granof
Scrambled Burrito
By Sheila Lukins
Gorditas
This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.
By Victoria Granof
Huevos Rancheros in Tortilla Cups
Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs and beans. Serve them as soon as they come out of the oven so that the yolks dont overcook.
By The Bon Appétit Test Kitchen
Jalapeño Poppers
A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.
By Ian Knauer
Grits, Cheese, and Onion Soufflés
These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.
By The Bon Appétit Test Kitchen
Potato, Greens, and Goat Cheese Quesadillas
A decadent—but still healthy—vegetarian main.
By The Bon Appétit Test Kitchen
Fried Egg and Sausage Ciabatta Breakfast Pizzas
Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin, sub in lamb sausage and feta. Serve pizzas with hot sauce.
By The Bon Appétit Test Kitchen