1. Preheat oven to 400°.

2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400° for 10 minutes or until golden brown and crisp, stirring occasionally.

3. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.

4. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.

5. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.

1. Preheat oven to 400°.

2. Place bread on a baking sheet; bake at 400° for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.

3. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.

4. Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.

1. Preheat broiler.

2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, pork, and garlic to pan; sauté minutes or until pork is browned. Add chopped chiles, chicken broth, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Stir in hominy; cook 10 minutes or until thoroughly heated.

1. Preheat oven to 375°.

2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.

3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.

1. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring constantly with a whisk. Remove from heat. Stir in chocolate chips; let stand 1 minute.

2. Cook over medium heat 1 minute or until sauce is smooth and slightly thickened, stirring constantly. Remove pan from heat; stir in vanilla.

Orange-Chocolate Variation: Combine 2 (5 x 1–inch) strips orange rind, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Return milk mixture to pan. Add cocoa; proceed with recipe from step 1.

Mint-Chocolate Variation: Combine 8 sliced mint leaves, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Add cocoa; proceed with recipe from step 1.

Mexican Chocolate Variation: Add 1/4 teaspoon ground cinnamon to milk mixture. Add 1 teaspoon instant espresso granules with chocolate chips.