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Monterey Jack

Veggie Nachos

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

Smoked Turkey Quesadillas

A low-fat but tasty version of a typically calorie-laden favorite.

Southwestern Lime Chicken with Ancho Chili Sauce

Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.

Corn and Cheese Arepas

These Colombian corn pancakes do a good job of soaking up the juices from the pork.

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.

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.

Chard, Tomato and Cheese Casserole

The pile of raw fresh chard may look daunting, but don't worry: It cooks down to about two cups. As a meatless main course, the casserole will serve six.

Mexican-Style Chicken Sandwiches

This recipe can be prepared in 45 minutes or less.

Chicken Quesadillas

This recipe makes great use of rotisserie chicken, available at most supermarkets.

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."
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