Monterey Jack

These will add a southwestern-style kick to your Thanksgiving menu.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole.

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

This will disappear fast, so doubling the recipe might not be a bad idea.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Try this Mexican-inspired quiche for brunch, lunch, or dinner—it’s good anytime of day!

A hint of cumin and a touch of salsa make this quesadilla a standout.

Classic Mexican comfort food, minus most of the fat.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

It's a wrap! Feeding the family? Let everyone be a wrap artist by rolling his own with our recipe, which is filling and not very fattening.

The healthiest take-it-anywhere lunch.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I came up with my fried eggs on toast recipe as a great way to dress them up for dinner."

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients—sweet corn, earthy mushrooms, and spicy chorizo—into one amazingly satisfying dish.

If you soak the dried chiles in the morning, they'll be ready by evening.

This cornbread is a little firmer and denser than one made for eating on its own so that it will hold up to grilling and tossing with the dressing for the Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette.

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.