From hot jalapeños to piquant pepper, America loves spice.

It can reward the senses with a surprising smell, a fiery flavor or a zesty kick.

While some traditional spicy foods may contain fat and calories, there are many ways to add zeal to each meal while following a healthy eating lifestyle.

Using seasoned meats and cheeses during preparation eliminates some of the fat and calories found in the breading, batters, gravies and sauces commonly used to add some excitement to your plate.

The variety of flavorful meats, cheeses and condiments available at the local supermarket provide the inspiration for delicious meals in minutes, whether tossed in a salad, stacked on a sandwich or wrapped in a tortilla.

3 tablespoons vegetable oil2 pounds beef chuck cut into 1-inch cubes2 cups chopped onion1 clove garlic, minced3 teaspoons chili powder1 teaspoon ground cumin1 teaspoon dried red pepper flakes¼ teaspoon dried thyme¼ teaspoon freshly ground black pepper4 cups crushed tomatoes2 cups beef broth2 cups red kidney beans, rinsed and drainedSalt to tasteJalapeño red pepper sauce to tasteA mixture of grated Monterey Jack Cheese with Jalapeño and Cheddar Cheese, 2 cups totalIn a heavy-bottomed, deep pot, heat oil to very hot. Quickly sear the beef on all sides, about 2 minutes. Work in batches if necessary. Remove and set aside.Reduce heat to medium and add the onion, garlic, and spices to the pot. Cook, stirring, about 3 minutes or until the onion is translucent.Return the meat to pot. Add the tomato, broth, and beans along with a pinch of salt. Stir and cook at a simmer until the liquid has reduced and thickened, about 30 minutes. Adjust seasoning, using hot red pepper sauce as desired.Spoon chili into bowls and top with the grated cheese.Makes 8 servings.

2 sandwich rolls2 tablespoons horseradish sauce6 arugula leaves½ pound sliced Cajun flavored roast beef½ pound sliced horseradish flavored CheddarSalt and pepper to tasteSpread horseradish sauce lightly over each half of rolls. Layer bottom halves with arugula, beef and cheddar.Top with remaining halves. To super-size sandwiches, repeat layering.Makes 2 sandwiches.

1 (8 to 10-inch) flavored flour tortilla, such as chipotle chile pepper flavorSpicy Mayonnaise (3 tablespoons mayonnaise mixed with 1 teaspoon lime juice and jalapeño pepper sauce to taste)8 arugula leaves1¼-inch-thick slice each Monterey Jack Cheese with jalapeño and Vermont Cheddar, julienned1¼-inch-thick slice buffalo flavored chicken, julienned18 fresh hot pepper stripsLay out tortilla. Spread evenly with spicy mayonnaise. Cover with arugula leaves with stem ends facing each other at middle.Lay on top julienned cheeses, chicken and pepper strips. Roll sandwich tightly enough to keep filling tucked in.Slice on diagonal across middle, where stem ends meet. Secure both sandwiches with decorative toothpicks.Makes 2 sandwiches.Tip: For spice lovers who prefer a four-alarm fiery taste, add a shot of hot salsa.

1 (8- to 10-inch) flavored flour tortilla, such as tomato flavorSpicy Mayonnaise (see Buffalo chicken wrap recipe)2 lettuce leaves, such as Boston or red leaf1¼-inch-thick slice each Monterey Jack Cheese with jalapeño and horseradish flavored Cheddar, julienned12¼-inch strips of fresh bell pepper (green or yellow)Lay out tortilla. Spread evenly with spicy mayonnaise. Cover with lettuce leaves. Top with julienned cheese and pepper strips.Roll sandwich tightly enough to keep filling tucked in. Trim off excess tortilla and cut across middle.Secure both sandwiches with decorative toothpicks.Makes 2 sandwichesTip: For spice lovers who prefer a four-alarm fiery taste, add a shot of hot salsa.

Canola oil spray2 large eggs2 large egg whites1½ cups reduced fat milk10 ounces frozen, chopped spinach, thawed and squeezed dry½ cup finely chopped scallions (green tops only)Salt and pepper to taste½ cup finely grated, reduced fat Swiss or Jarlsberg Cheese, lightly packed1 medium red bell pepper, seeded and roasted, or 3.5 ounces store-bought roasted red peppers, drained and cut into narrow strips.Preaheat the oven to 275 degrees. Coat the inside of an 8-inch square baking dish with cooking sparay.In a bowl, whisk together eggs, egg whites and milk. Add spinach, scallions, salt and pepper. Stir to combine and pour into baking dish.Arrange cheese to cover spinach mixture. Lay roasted pepper strips over cheese in one layer, pressing down gently to allow some egg mixture to cover the cheese.Bake for 30-40 minutes or until quiche is set, the top lightly puffed and the bottom browned. Let stand 15 minutes before serving.Makes 4 servings.

1 medium red bell pepper, seeded and cut into 12 1-inch squares.4 cups washed spinach, packed2 tablespoons crumbled feta cheese2 tablespoons fat-free plain yogurt½ teaspoon minced garlic½ teaspoon dried oreganoSalt and pepper to taste1 tablespoon finely chopped walnutsCoat a medium skillet with cooking spray. Set pan over medium-high heat. Add spinach.Cook, stirring with a wooden spoon, until leaves are wilted and bright green. Spread on a plate to cool.Squeeze moisture from spinach. Chop it finely and place in a bowl. With a fork, mix in feta, yogurt, garlic and oregano. Season with salt and pepper to taste.Press 2 teaspoons of the mixture onto each pepper square. Garnish with chopped nuts.Makes 12 appetizers.