Monterey Jack

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.

This makes a great dish for brunch or lunch.

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

Even lean, mean depression-era macaroni and cheese was comforting, a tribute to the twin powers of carbohydrates and melted cheese, which are just as irresistible now as they were then. Some fans love the crunchy crust while others crave the creamy center. This lush and ultra-tangy millennium mac and cheese aims to please adherents of both schools of thought.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Buffalo chicken dip, but make it dinner.

Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

With a miso-boosted cheese sauce and no shortage of potato chips.

Skip the the roux and the extra pan. Thickened with cornstarch, this cozy one-pot broccoli mac and cheese recipe comes together in just 35 minutes.

Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.

Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.

Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party. 

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.