Monterey Jack
Chicken Quesadillas
This recipe makes great use of rotisserie chicken, available at most supermarkets.
Grilled Pizza and Sausage and Salsa
This recipe makes plenty of extra salsa to serve on tacos or with chips.
By Dr. Mima Kapches
Juan Diego Michel's Cheese-Stuffed Poblanos
This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.
Salmon with Grits and Caper-Cream Sauce
Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."
Sweet-Onion Quesadillas
This recipe was created to accompany <epi:recipelink id="12388">Grilled Spiced Garlic Skirt Steak</epi:recipelink>. Can be prepared in 45 minutes or less.
Pepper Jack Crackers
These delicate, buttery crackers make excellent accompaniments to cocktails. After a few days they become somewhat softer but can be recrisped in a 300°F, oven for 5 minutes.
Chicken and Green Olive Enchiladas
The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun.
Watch how to cut a whole chicken into parts to use in this recipe.
Cheese Enchiladas with Green Sauce
Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.
Melted Cheese Dip with Tortilla Chips
For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.
Mexican-Style Cheese and Sausage Casserole
For an easy and informal dinner, make a salad and some rice to go alongside this bubbling cheese mixture known as queso fundido. Each diner spoons some of the cheese into warm tortillas. This can also be served as an appetizer at parties. Mix up some Margaritas to add to the fun.
By Sharon Michael
Polenta with Green Chilies and Cheese
By Peggy Reed