Home Recipes Ingredients Cheese
Ellie Martin CliffeUpdated: Jan. 30, 2024
Here's what to make with that block of Monterey jack in your cheese drawer. From casseroles to sandwiches, these cheesy recipes are the ultimate people pleasers.
Fold-Over Tortilla Bake
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Here’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
Chiles Rellenos Squares
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My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Savory Party Bread
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It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina
Bacon-Chicken Club Pizza
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A chicken club pizza topped with lettuce, tomatoes and dressing? You’re in for a treat! Vegetables give the cheesy crust a cool crunch. —Debbie Reid, Clearwater, Florida
Dilly Turkey Melt
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This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
Texas-Style Lasagna
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With its spicy flavor, this dish is a real crowd-pleaser. It's wonderful with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas
Potluck Antipasto Pasta Salad
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I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Mexican Chicken Corn Chowder
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I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Farmer's Casserole
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Between family and friends, we have nearly 375 visitors a year! This casserole is handy—you can put it together the night before, let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado
Hearty Italian Sandwiches
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I've been making this sweet and spicy sandwich filling for 35 years. It smells as good as it tastes! It's a great reward for a hungry family after a day working or playing outdoors. —Elaine Krupsky, Las Vegas, Nevada
Spinach Souffle Side Dish
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You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive occasion like New Year's Eve. —Bette Duffy, Kenmore, Washington
Shrimp Monterey
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For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. —Jane Birch Edison, New Jersey
Beef 'n' Cheese Wraps
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These make-ahead wraps are delicious, portable and ideal for picnics and tailgates. Enjoy them whole or slice them into 1-inch pieces to serve them as an appetizer. They also make an excellent lunch on the go. —Sue Sibson, Howard, South Carolina
Beef and Spinach Skillet
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Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin
Margarita Chicken Quesadillas
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Quesadillas have never tasted as good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt. It's the perfect balance of sweet and savory. This version is the perfect recipe for a summer party—or a fantastic way to bring a little bit of summer into the cold winter months. —Stephanie Bright, Simpsonville, South Carolina
Creamy Seafood Enchiladas
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Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
Taco-Filled Pasta Shells
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I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Veggie Calzones
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Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine
Breakfast Loaf
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I love to make this mile-high breakfast sandwich when we have company for the weekend. If you'd like, add sliced mushrooms and olives. —Amy McCuan, Oakley, California
Mini Chimichangas
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Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.—Kathy Rogers, Hudson, Ohio
Angel Hair Shrimp Bake
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Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. —Susan Davidson, Elm Grove, Wisconsin
Fiesta Ravioli
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I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
Fruit and Cheese Kabobs
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We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chiles Rellenos Quiche
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To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona
Colorful Brunch Frittata
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A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
Bacon Breakfast Pizza
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I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland
Mustard Ham Strata
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I had this at a bed-and-breakfast years ago. The owners were kind enough to give me the recipe, and I've made it many times since. —Dolores Zornow, Poynette, Wisconsin
Southwestern Turkey Bake
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I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Chicken Club Casseroles
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This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! — Janine Smith, Columbia, South Carolina
Moist Red Pepper Cornbread
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The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Moist Corn Spoon Bread
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Enjoy this easy take on a southern specialty that utilizes the convenience of a slow cooker. It's an excellent side dish for your next summer party or any special feast. —Taste of Home Test Kitchen
Southwest Egg Rolls
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Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota
Queso Fundido
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Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Salsa Verde Chicken Casserole
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This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes fused into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio
Chicken Salad-Stuffed Peppers
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We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
BBQ Chicken Waffle Fries
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This is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa
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One of my husband's favorite childhood memories was eating his Grandma Barney's Tater Tot Casserole. One day I prepared it using potatoes O'Brien instead. Now I always make it this way. — Heather Matthews, Keller, Texas
Broccoli Tuna Casserole
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When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my "family" away from home. —Yvonne Cook, Haskins, Ohio
Chocolate-Covered Cheese with Black Sea Salt
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Every time I make these for guests or for a cooking demo about real food made simply, people rave about them. They're surprising as an addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California
Cheesy Bacon Ranch Potato Stuffing
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Every family seems to have a favorite stuffing recipe. My family and I have been making this one for many years. It’s so delicious that no gravy is required! —Sandra Dombek, Camillus, New York
Smoky Sweet Potato and Black Bean Enchiladas
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My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
Originally Published: December 20, 2018
Ellie Martin Cliffe
Ellie has spent almost 20 years writing and editing food and lifestyle content for several well-known publishers. As Taste of Home's content director, she leads the team of editors sharing tasty recipes, cooking tips and entertaining ideas. Since joining Taste of Home 13 years ago, she has held roles in digital and print, editing cookbooks, curating special interest publications, running magazines, starring in cooking and cleaning videos, working with the Community Cooks and even handing out cookies and cocoa at local holiday events. Gluten- and dairy-free since 2017, she’s a staff go-to on allergy-friendly foods that actually taste good.If she's not in her plant-filled office, find Ellie in her family’s urban veggie garden, in the kitchen trying new GF/DF recipes or at a local hockey rink, cheering on her spouse or third grader.