Cuisine in this region tends to have certain key ingredients: tomatoes, onions, black beans, pinto beans, rice, bell peppers, chile peppers, and cheese, in particular Monterey Jack, invented in Southern California in the 19th century and itself often further altered into pepper Jack where spicy jalapeño peppers are incorporated into the cheese to create a smoky taste. Chili peppers play an important role in the cuisine, with a few native to the region. This is especially true with the region's distinct New Mexico chile pepper, still grown by Hispanos of New Mexico and Puebloans the most sought after of which come from the Hatch valley, Albuquerque's Central Rio Grande, Chimayo, and Pueblos. In New Mexico, chile is eaten on a variety of foods, such as the green chile cheeseburger, made popular by fast food chains such as Blake's Lotaburger. Indeed, even national fast food chains operating in the state, such as McDonald's, offer locally grown chile on many of their menu items. In the 20th century a few more recent additions have arrived like the poblano pepper, rocoto pepper, ghost pepper, thai chili pepper, and Korean pepper, the last three especially when discussing Southern California and its large population from East and South Asia. Cornbread is consumed, however the recipe differs from ones in the East in that the batter is cooked in a cast-iron skillet. Outdoor cooking is popular and still utilizes an old method settlers brought from the East with them, in which a cast-iron Dutch oven is covered with the coals of the fire and stacked or hung from a tripod: this is different from the earthenware pots of Mexico. Tortillas are still made the traditional way here and form an important component of the spicy breakfast burrito, which contains ham, eggs, and salsa or pico de gallo. They are also used for regular burritos, which contains any combination of marinated meats, vegetables, and piquant chilis; smothered burritos, often both containing and topped with New Mexico chile sauces; quesadillas, a much loved grilled dish where cheese and other ingredients are stuffed between two tortillas and served by the slice; and steak fajitas, where sliced skirt steak sizzles in a skillet with caramelized onions. Unlike Mexico, tortillas of this region also may incorporate vegetables like spinach into the flatbread dough to make wraps, which were invented in Southern California. Food here tends to use pungent spices and condiments,