Kamil Perry
Quesadillas are a versatile dish that can be filled with a variety of ingredients, but at their core, they are a simple combination of a tortilla and melted cheese. The best cheeses for quesadillas are those that melt well, such as Monterey Jack, cheddar, mozzarella, pepper jack, Colby, Chihuahua, or a Mexican blend. For a more authentic Mexican flavour, try using a Mexican melting cheese like queso Oaxaca (quesillo), Asadero, or Quesadilla. To achieve the perfect melt, it is recommended to shred the cheese yourself, as pre-shredded cheese is often coated in cellulose to prevent clumping which can hinder its melting abilities.
Characteristics of melting cheese for quesadillas
| Characteristics | Values |
|---|---|
| Type of cheese | Monterey Jack, Cheddar, Mozzarella, Colby, Chihuahua, Asadero, Quesadilla, Queso de bola, Oaxaca, or any cheese that melts well |
| Texture | Semi-soft and elastic |
| Flavor | Mild, rich, and smooth |
| Preparation | Shredded or cubed |
| Quantity | 1 cup per tortilla |
| Cooking method | Melt butter in a skillet over medium to medium-high heat, cook for 1-3 minutes per side until cheese is melted and tortilla is golden brown |
| Serving suggestions | Slice into wedges or triangles, serve with guacamole, sour cream, salsa, or creamy avocado sauce |
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What You'll Learn
Choosing the right cheese
For a traditional Mexican flavour, try a Mexican melting cheese like Queso Oaxaca (also known as quesillo), Chihuahua, Asadero, or Quesadilla. These cheeses melt easily and stretch luxuriously. You can find them in most Hispanic grocery stores or large supermarkets. If you can't get your hands on any of these, Monterey Jack is a good substitute. It has a similar mild flavour profile to Quesadilla cheese and melts just as well. Cheddar is another popular choice for quesadillas and is often combined with Monterey Jack.
If you're looking for something a little more indulgent, try a mix of Gruyère and Cheddar. The Gruyère adds a touch of luxury, while the Cheddar gives it a sharp kick. For an extra-creamy texture, add a small amount of cream cheese to your mix.
For the best flavour and texture, grate your own cheese. Pre-shredded cheese is coated in cellulose to prevent clumping, which also stops it from melting as well. Freshly grated cheese will give you a smoother, more even melt.
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Grating your own cheese
When grating cheese for quesadillas, it's important to choose a variety that melts well. Some great options include Monterey Jack, cheddar, Chihuahua, mozzarella, pepper jack, Colby, and Mexican cheeses like quesadilla cheese, queso Oaxaca (quesillo), Asadero, and Queso de Bola. These Mexican cheeses are known for their excellent melting abilities and can add an authentic touch to your dish.
To grate your own cheese, start by selecting a block of cheese that is firm enough to hold its shape but soft enough to grate easily. Using a box grater or a food processor with a grating attachment, grate the cheese into thin, even strips. If you're using a box grater, try to use a light touch and a gentle motion to avoid breaking the cheese apart.
Once you've grated your cheese, it's essential to use it as soon as possible for the best melting results. The freshness of the grated cheese will make a difference in the final texture and flavour of your quesadillas. So, gather your other ingredients, heat up your skillet, and get ready to assemble and cook your quesadillas!
Remember, the key to a great quesadilla is balance. Don't overfill your tortilla, as this can lead to a messy cooking experience. An even layer of cheese and a restrained amount of additional fillings will allow your quesadilla to cook evenly and ensure that the fillings are distributed properly during the melting process.
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Adding butter
Butter is a key ingredient in making quesadillas. It adds flavour and creates a crispy texture. The tortillas soak up the melted butter during cooking, resulting in a light golden brown crust.
To make quesadillas with butter, start by melting half the butter in a large skillet or griddle over medium to medium-high heat. Once the butter has melted and stops foaming, add one tortilla to the pan. You can butter one side of the tortilla and place it buttered-side down in the skillet to prevent sticking and ensure an even crispier crust.
Spread shredded cheese in an even layer across the tortilla, all the way out to the edges. If you want to add extra ingredients, such as vegetables or meat, add them now. Top the cheese and fillings with another tortilla.
Cook the quesadilla for about 2-3 minutes, or until the bottom tortilla is golden and the cheese begins to melt. Then, add the remaining butter to the pan and cook the other side for another 2-3 minutes, or until a dark golden-brown crust forms.
Once both sides are cooked, remove the quesadilla from the pan and let it cool slightly before slicing it into wedges and serving.
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Cooking technique
A good melting cheese is the key ingredient for making quesadillas. The cheese you choose should melt easily and have a good stretch. While you can use any meltable cheese, Mexican melting cheeses like Queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best for making authentic Mexican quesadillas. Other good melting cheeses include Monterey Jack, Cheddar, Colby, and Mozzarella.
When preparing the quesadilla, you should grate your own fresh cheese for the best flavour and texture. Pre-shredded cheese is coated in cellulose to prevent clumping, which also stops it from melting as well.
To cook the quesadilla, heat a large skillet or griddle over medium heat and add a small amount of oil or butter. Place one tortilla in the pan and sprinkle grated cheese evenly over the top, leaving a border around the edges. Add any other desired fillings, such as vegetables or meat, on top of the cheese. Place a second tortilla on top and cook for about 2-3 minutes. Flip the quesadilla carefully and cook the other side until a dark golden-brown crust forms.
If you are making multiple quesadillas, you can use a baking sheet to make several at once. Alternatively, you can use an air fryer to cook the quesadillas. Preheat the air fryer to around 375°F (190°C), sprinkle cheese over half a tortilla, and cook to perfection.
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Fillings and toppings
When it comes to quesadilla fillings and toppings, the options are endless. You can fill your quesadillas with any type of vegetable or protein, such as leftover shredded chicken, fajita veggies, or even diced ham. If you're looking for a more traditional Mexican option, try using corn tortillas instead of flour ones and fill them with cheese and various other fillings like meat or vegetables. You can also add sautéed onions, bell peppers, mushrooms, fresh tomatoes, spinach, or corn. Beans, such as black or pinto, can also add a hearty touch to your quesadilla.
If you're feeling creative, try using different types of tortillas like corn or almond flour tortillas for a gluten-free option. These are often smaller than the standard 10-inch size, so adjust the amount of cheese and filling accordingly.
For the cheese itself, there are many options to choose from. Authentic Mexican cheese options like quesadilla cheese, queso de bola, or asadero are fantastic choices and melt beautifully. If you can't get your hands on those, Monterey Jack, cheddar, Colby, or even mozzarella are excellent melters and work wonderfully in quesadillas. For an extra kick of flavour, sprinkle on some chili powder, paprika, or cumin.
Finally, don't forget about toppings and dips. You can top your quesadillas with sliced green onions, chopped fresh cilantro, or even a dollop of sour cream. For an extra indulgent treat, serve your quesadillas with creamy avocado sauce or guacamole on the side.
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Frequently asked questions
For a traditional Mexican quesadilla, the best cheeses are those that melt easily and have a luxurious stretch, such as queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. If you can't get hold of these, Monterey Jack is a good alternative.
To melt the cheese, heat a large skillet (cast iron works great) on medium-high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. You can also use butter. Place one large flour tortilla in the pan and flip it over every 10 seconds for around a minute. Sprinkle a handful of grated cheese over the top of the tortilla, ensuring it doesn't land on the pan. Add your other ingredients and another tortilla, then cook until the cheese has melted.
The pan should be medium-high heat. If using an air fryer, preheat to around 375°F (190°C).
It should take around 1-2 minutes per side to melt the cheese and cook the quesadilla.
