Red Chile Enchiladas

These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.

• 2 cups water
• 1 tsp. coarse salt
• 1 Tbs. white vinegar
• 3 small carrots, peeled and cut into 1/4-inch slices (to yield 3/4 cup)
• 1/4 lb. red skinned or Yukon Gold potatoes, peeled and cut into a 1/4-inch dice (to yield 3/4 cup)
• 2 Tbs. vegetable oil; more as needed
• 1 oz. (2 Tbs.) crumbled Mexican style bulk chorizo sausage or any other spicy hot fresh sausage
• Red Chile Sauce
• 12 corn tortillas, 6 inches in diameter
• 5 oz. (1-1/4 cups) grated Jack or Cheddar cheese
• 2 oz. (1/2 cup) crumbled feta cheese

In a medium size, nonreactive saucepan, combine the water, salt, and vinegar. Bring to a boil, add the carrots, and simmer until just tender, 5 min. Remove them from the water, shock under cold running water, and reserve. Repeat with the potatoes, cooking them about 3 min. Heat 1 Tbs. of the oil in a medium skillet over medium-high heat. Add the carrots, potatoes, and sausage. Sauté briskly until the sausage is crisp and the vegetables are browned, 10 to 12 min. Set aside.

Heat the oven to 400°F. If the sauce has been chilled, heat it until just warm and thin it with a bit of water if necessary. Heat a skillet over medium high heat. With a pastry brush, lightly coat both sides of a tortilla with the sauce. Pour about 1 Tbs. oil into the pan, swirling to coat. The pan should be lightly and evenly filmed with oil. Set the tortilla in the pan and cook until it just begins to brown, 10 to 20 seconds, pressing down with a spatula when the tortilla puffs. Flip the tortilla over and cook the other side in the same way. When cooked on both sides, each tortilla should be very pliable but not soft enough to tear when handled. The tortilla will begin to crisp around the edges, but don’t let it become so hard that it can’t be easily rolled. Drain on paper towels. Add more oil to the pan if needed; repeat with the remaining tortillas.

Brush a thin layer of sauce on the tortilla-just enough to coat.

Use a spatula to flip the softened tortilla. Tongs would tear it.

Mix 3/4 cup of the grated Jack or Cheddar with the feta. Arrange a heaping Tbs. of the cheese mixture just off center of a tortilla and loosely roll or fold the tortilla into a cylinder. Repeat with the remaining cheese and tortillas, setting the rolled enchiladas side by side and seam side down in a 9x13 inch baking dish as you go. Spoon a scant cup of sauce over all, sprinkle with the remaining grated cheese, and then sprinkle on the carrots, potatoes, and sausage. Bake for about 7 min. and then drizzle on about 1/2 cup more sauce. Continue baking until the cheese is melted and starts to bubble, about 10 min. Serve.

Roll enchiladas loosely and don't overfill them. A heaping tablespoon of filling is all you need.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 1/4 cup fresh corn kernels (from half a medium ear)
• 1/2 cup grated Monterey Jack
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. smoked paprika
• Kosher salt
• 2 7- to 8-inch flour tortillas
• 2 tsp. vegetable oil
• Lime wedges and sour cream, for serving

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Quesadillas with Refried Beans, Cheese & Scallion Sour Cream

The next time you have black bean soup, quickly cook up some quesadillas to serve along with it. You can play with the ingredients for quesadillas to come up with endless flavor combinations. Other filling options might include leftover shredded beef, pork, or chicken, cooked shrimp, cooked corn kernels, and chopped tomatoes.

• 1/4 cup sour cream
• 2 scallions, trimmed and thinly sliced
• Vegetable oil as needed
• 4 flour tortillas (about 9-1/2 inches in diameter)
• One 16-oz. can refried beans, heated gently on the stove
• 3/4 cup shredded Monterey Jack cheese
• 1/3 cup crumbled feta cheese
• About 1/4 cup red salsa; more for serving
• 1/4 cup chopped fresh cilantro

Combine the sour cream and scallions and set aside.


Arrange all your ingredients so that they’ll be easy to add to the quesadilla. Lay several layers of paper towel on a work surface and have a cooling rack and tongs ready.


In a skillet large enough to hold the tortilla, heat 2 Tbs. oil over medium-high heat. When the oil is very hot, lay a tortilla in it. Cook until the underside is slightly blistered and light brown, about 20 seconds. Lift the tortilla with tongs and hold it over the pan to let most of the oil drip back into the pan. Put the tortilla back in the pan, uncooked side down.


Quickly distribute the filling ingredients over the tortilla: about a quarter of the refried beans, a quarter of both cheeses, and 1 Tbs. or so of both the salsa and the cilantro. The tortilla will puff up in places, but that’s fine. When the second side of the tortilla is puffed and crisp but still pliable, fold the tortilla in half with the tongs, transfer it to the paper towels, and then transfer to the cooling rack while you make the next one. Cut into wedges and serve with more salsa, if you like, and the sour cream.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Chile & Jack Cheese-Stuffed Chicken Breasts

If you live near a Mexican market, try substituting queso asadero or queso Oaxaca for the Monterey Jack.

For the fillihg:

• 2 Tbs. olive oil
• 1-1/2 cups 1/4-inch diced fresh poblano chiles (about 2 large chiles)
• 1 cup 1/4-inch diced red onion (half a medium onion)
• 2 tsp. minced garlic
• 1 tsp. chipotle Tabasco sauce; more to taste
• 1/2 tsp. ground cumin
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 cups grated Monterey Jack (5-1/4 oz.)
• 1/4 cup chopped fresh cilantro

For the chicken:

• 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
• 3/4 cup unbleached all-purpose flour
• 2 large eggs
• 1-1/2 cups fresh breadcrumbs
• Kosher salt and freshly ground pepper
• 2/3 cup olive oil

Make the filling:

Heat the olive oil in a large (preferably 12-inch) skillet over medium-high heat. Add the chiles and onion. Cook, stirring frequently, until the vegetables are quite soft and somewhat browned, 7 to 9 minutes. Immediately stir in the garlic, chipotle Tabasco, cumin, salt, and pepper. Remove from the heat and let cool to room temperature. Stir in the cheese and cilantro. 

Stuff and cook the chicken:

If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.

Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.

Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper.

Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.

Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts.

Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 1/2 cup rolled oats
• 1 15.5-oz. can black beans, rinsed and drained
• 1 large egg
• 1 tsp. ground cumin
• Kosher salt
• 2 oz. finely grated pepper Jack cheese (1/2 cup)
• 1 large scallion, minced
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. olive oil; more for the plate
• 4 whole-wheat hamburger buns, toasted
• Jarred salsa, for serving
• Sliced avocado, for serving

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Tex-Mex Macaroni & Cheese with Green Chiles

The poblanos’ kick plays well off the cheese and savory custard’s creaminess. Poblanos can vary in heat level; smaller, darker ones can sometimes be spicier. If your nose stings or if the raw chile tastes wildly spicy when you bite into it, go easy.

• Softened unsalted butter for the baking dish
• 1 lb. poblano chiles (4 to 6 chiles)
• Olive oil for the chiles
• 6 white corn tortillas (5-1/2 inches in diameter)
• 1 cup fresh cilantro leaves
• 2 cups half-and-half
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 8 oz. dried elbow macaroni
• 8 oz. Monterey Jack, grated
• 8 oz. sharp Cheddar, grated

Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish.

Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer to a bowl, cover the bowl with plastic, and let cool to room temperature. Turn off the broiler and heat the oven to 350°F. Remove and discard the charred poblano skins, the stems, and the seeds. Chop the chiles roughly and put them in a food processor. In a hot dry skillet over medium-high heat, lightly toast the tortillas until they’re just softened and give off a toasted corn aroma, 30 to 60 seconds per side (don’t let them become crisp). Roughly chop the tortillas and add them to the chiles in the food processor, along with the cilantro leaves. Pulse until finely chopped but not puréed. In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until well combined. Stir in the chopped chile mixture.

A savory custard of eggs and half-and-half, whisked together, binds this mac and cheese.

When the water boils, salt it well and boil the macaroni until al dente, following the package directions. Drain well. Add the pasta to the egg mixture, along with two-thirds of the grated cheeses; stir to combine. Pour the mixture into the buttered baking dish. Scatter the remaining grated cheeses evenly over the macaroni.(If baking in a 2-quart dish, set it on a baking sheet to catch any drippings.) Bake until browned and bubbling, about 40 minutes. If you want to brown the center more, flash it briefly under the broiler. Let it rest ten minutes before serving.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 1/4 cup fresh corn kernels (from half a medium ear)
• 1/2 cup grated Monterey Jack
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. smoked paprika
• Kosher salt
• 2 7- to 8-inch flour tortillas
• 2 tsp. vegetable oil
• Lime wedges and sour cream, for serving

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their  favorite cheesy comfort meal.

• Cooking spray
• 1 16-oz. box elbow macaroni
• 2 10-oz. packages frozen puréed winter squash
• 2 cups lowfat milk
• 1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)
• 2/3 cup grated Monterey Jack cheese (2 oz.)
• 1/2 cup part-skim ricotta cheese
• 1 tsp. table salt
• 1 tsp. dry mustard
• 1/8 tsp. cayenne pepper
• 2 Tbs. plain dry bread crumbs
• 2 Tbs. freshly grated Parmigiano Reggiano
• 1 tsp. olive oil

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Chile & Jack Cheese-Stuffed Chicken Breasts

If you live near a Mexican market, try substituting queso asadero or queso Oaxaca for the Monterey Jack.

For the fillihg:

• 2 Tbs. olive oil
• 1-1/2 cups 1/4-inch diced fresh poblano chiles (about 2 large chiles)
• 1 cup 1/4-inch diced red onion (half a medium onion)
• 2 tsp. minced garlic
• 1 tsp. chipotle Tabasco sauce; more to taste
• 1/2 tsp. ground cumin
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 cups grated Monterey Jack (5-1/4 oz.)
• 1/4 cup chopped fresh cilantro

For the chicken:

• 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
• 3/4 cup unbleached all-purpose flour
• 2 large eggs
• 1-1/2 cups fresh breadcrumbs
• Kosher salt and freshly ground pepper
• 2/3 cup olive oil

Make the filling:

Heat the olive oil in a large (preferably 12-inch) skillet over medium-high heat. Add the chiles and onion. Cook, stirring frequently, until the vegetables are quite soft and somewhat browned, 7 to 9 minutes. Immediately stir in the garlic, chipotle Tabasco, cumin, salt, and pepper. Remove from the heat and let cool to room temperature. Stir in the cheese and cilantro. 

Stuff and cook the chicken:

If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.

Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.

Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper.

Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.

Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts.

Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Red Chile Enchiladas

These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.

• 2 cups water
• 1 tsp. coarse salt
• 1 Tbs. white vinegar
• 3 small carrots, peeled and cut into 1/4-inch slices (to yield 3/4 cup)
• 1/4 lb. red skinned or Yukon Gold potatoes, peeled and cut into a 1/4-inch dice (to yield 3/4 cup)
• 2 Tbs. vegetable oil; more as needed
• 1 oz. (2 Tbs.) crumbled Mexican style bulk chorizo sausage or any other spicy hot fresh sausage
• Red Chile Sauce
• 12 corn tortillas, 6 inches in diameter
• 5 oz. (1-1/4 cups) grated Jack or Cheddar cheese
• 2 oz. (1/2 cup) crumbled feta cheese

In a medium size, nonreactive saucepan, combine the water, salt, and vinegar. Bring to a boil, add the carrots, and simmer until just tender, 5 min. Remove them from the water, shock under cold running water, and reserve. Repeat with the potatoes, cooking them about 3 min. Heat 1 Tbs. of the oil in a medium skillet over medium-high heat. Add the carrots, potatoes, and sausage. Sauté briskly until the sausage is crisp and the vegetables are browned, 10 to 12 min. Set aside.

Heat the oven to 400°F. If the sauce has been chilled, heat it until just warm and thin it with a bit of water if necessary. Heat a skillet over medium high heat. With a pastry brush, lightly coat both sides of a tortilla with the sauce. Pour about 1 Tbs. oil into the pan, swirling to coat. The pan should be lightly and evenly filmed with oil. Set the tortilla in the pan and cook until it just begins to brown, 10 to 20 seconds, pressing down with a spatula when the tortilla puffs. Flip the tortilla over and cook the other side in the same way. When cooked on both sides, each tortilla should be very pliable but not soft enough to tear when handled. The tortilla will begin to crisp around the edges, but don’t let it become so hard that it can’t be easily rolled. Drain on paper towels. Add more oil to the pan if needed; repeat with the remaining tortillas.

Brush a thin layer of sauce on the tortilla-just enough to coat.

Use a spatula to flip the softened tortilla. Tongs would tear it.

Mix 3/4 cup of the grated Jack or Cheddar with the feta. Arrange a heaping Tbs. of the cheese mixture just off center of a tortilla and loosely roll or fold the tortilla into a cylinder. Repeat with the remaining cheese and tortillas, setting the rolled enchiladas side by side and seam side down in a 9x13 inch baking dish as you go. Spoon a scant cup of sauce over all, sprinkle with the remaining grated cheese, and then sprinkle on the carrots, potatoes, and sausage. Bake for about 7 min. and then drizzle on about 1/2 cup more sauce. Continue baking until the cheese is melted and starts to bubble, about 10 min. Serve.

Roll enchiladas loosely and don't overfill them. A heaping tablespoon of filling is all you need.