1. Process first 7 ingredients, 1 chopped mango, and, if desired, chile pepper in food processor until smooth, stopping to scrape down sides. Pour half of mixture into a shallow dish or zip-top plastic freezer bag; add chicken. Cover or seal, and chill at least 1 hour. Cover, chill, and reserve other half of cilantro mixture.

2. Remove chicken from marinade, discarding marinade. Sprinkle chicken evenly with 1/4 tsp. salt.

3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.

4. Shred chicken into bite-size pieces. Stir together chicken, remaining chopped mango, and reserved cilantro mixture.

5. Place lettuce leaves on each tortilla, and top each evenly with chicken mixture. Roll up tortillas, and secure with wooden picks, if desired.

1. Stir together beans and sour cream. Spoon evenly into an 8-inch-square serving dish. Spread guacamole over bean mixture; top evenly with salsa, and sprinkle with cheese. Cover and chill until ready to serve. Add desired toppings, and serve with tortilla chips.

Note: For testing purposes only, we used Pace Traditional Refried Beans.

1. Cook potatoes and 1 tsp. salt in boiling water to cover in a large Dutch oven 15 minutes or until fork tender. Drain and cool. Cut potatoes into quarters.

2. Stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a large bowl; add potatoes, and toss to coat. Cover and chill at least 4 hours. Stir in bacon just before serving; garnish, if desired.

1. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.

2. Dip rims of margarita glasses in lime juice, and dip rims in sea salt to coat, if desired. Serve chilled soup in prepared glasses; serve with hot sauce, if desired.

1. Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.

1. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add sugars, beating until blended. Stir in chocolate morsels and pecans.

2. Spread about 1 Tbsp. cream cheese mixture evenly on 1 side of a chocolate wafer; top with another wafer. Repeat procedure with remaining wafers and cream cheese mixture. Cover cookies, and chill 2 hours. Store in refrigerator.

Note: For testing purposes only, we used Nabisco Famous Chocolate Wafers for chocolate wafers.