Monterey Jack

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

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.

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.