Kamil Perry
A quesadilla is a Mexican dish that traditionally uses a soft Mexican melting cheese such as quesadilla cheese, Chihuahua cheese, or Oaxaca cheese. These cheeses are semi-soft, melt very smoothly, and have a mild flavor. The best way to melt the cheese in a quesadilla is to cook the quesadilla in a skillet over medium heat until the cheese is melted and the tortilla is crisp and golden brown. This article will explore the different types of cheese that can be used in quesadillas and the best methods for melting them.
Characteristics and Values Table for Melting Quesadilla Cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Monterey Jack, Cheddar, Colby Jack, Asadero, Oaxaca, Mozzarella, Pepper Jack, Chihuahua, Queso Quesadilla |
| Cheese Blend | Tex Mex, Mexican Blend, Colby and Monterey Jack Blend |
| Cheese Texture | Creamy, Mild, Smooth, Stretchy, Stringy, Semi-soft, Melty, Gooey, Oozy, Sharp |
| Tortilla Type | Corn, Flour, Almond Flour, Wheat Flour |
| Tortilla Size | 10-inch, Burrito-size, Smaller |
| Tortilla Texture | Crispy, Golden Brown, Crunchy |
| Cooking Method | Skillet, Stovetop, Microwave |
| Cooking Temperature | Medium-high Heat, 350 Degrees Fahrenheit |
| Cooking Time | 1-2 Minutes per Side, 2-3 Minutes per Side, 1 Minute |
| Cooking Oil | Butter, Olive Oil |
| Fillings | Chicken, Steak, Ham, Chorizo, Bacon, Sauteed Onions, Bell Peppers, Mushrooms, Tomatoes, Spinach, Corn, Beans, Olives, Eggs |
| Toppings | Sour Cream, Guacamole, Salsa, Pico de Gallo, Creamy Avocado Sauce |
| Serving Style | Triangles, Wedges |
| Storage | Aluminum Foil, Airtight Container |
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What You'll Learn
Best cheeses for quesadillas
When making quesadillas, it's important to choose a cheese that melts well and complements the other ingredients. While you can experiment with different types of cheese, here are some of the best options for creating that irresistible, gooey texture:
Monterey Jack
A classic choice for quesadillas, Monterey Jack is a creamy, mild cheese that melts beautifully. It is a key component of the "Mexican blend" and pairs well with sharper cheeses like Cheddar.
Cheddar
Cheddar is a sharper cheese that can add depth of flavour to your quesadilla. Younger cheddars tend to melt better, while older cheddars are stiffer and may not melt as smoothly.
Colby Jack
A blend of Colby and Monterey Jack, Colby Jack has a very smooth and mild flavour.
Asadero or Queso Quesadilla
Asadero and Queso Quesadilla are traditional Mexican cheeses that are creamy and excellent for melting.
Mozzarella
Mozzarella is a good option if you prefer a mild flavour and stretchy texture.
Oaxaca
Oaxaca is a stringy and semi-soft Mexican cheese that is known for its smooth, meltable texture and delicate, milky flavour. It is a popular choice for quesadillas, but some people find it a bit "rubbery."
Chihuahua
Chihuahua is another traditional Mexican cheese that is often recommended for quesadillas. It is said to have a gorgeous, luxurious stretch.
Other Options
In addition to the cheeses mentioned above, you can also experiment with Pepper Jack, Tex Mex blend, or even a mix of Cheddar and Parmesan.
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How to melt cheese in a skillet
To melt cheese in a skillet, you'll first want to pick a cheese with good melting properties. For a quesadilla, you could choose a Mexican melting cheese such as Queso Quesadilla, Oaxaca, or Muenster, or a good alternative is Monterey Jack. If you're going for a non-Mexican quesadilla, you could use a cheese like cheddar or American cheese.
Next, you'll want to get your skillet ready. Use a cast-iron skillet if you have one, and place it on medium-high heat. Add a small amount of oil—around half a teaspoon—or butter, and spread it across the bottom of the pan.
Once the oil is hot, take a large flour or corn tortilla and place it in the pan. Flip the tortilla every 10 seconds or so until air pockets start to form. At this point, sprinkle grated cheese over half of the tortilla, ensuring it doesn't touch the pan. You can add other ingredients on top of the cheese, such as green onions, sliced mushrooms, olives, tomatoes, or meat. Just be careful not to overload the tortilla, or the ingredients may not heat through properly.
When you're happy with your fillings, fold the tortilla in half and press down gently with a spatula. Reduce the heat to low and cover the pan. The residual heat should melt the cheese and brown the tortilla. If the quesadilla starts to smoke, remove it from the heat. After a minute, check if the cheese has melted. If not, keep checking every minute until it has. Finally, use a spatula to flip the quesadilla over, and cook the other side until browned.
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How to melt cheese in a crock pot
To melt cheese in a crock pot, it is recommended to use shredded cheese as it melts better and tastes better. You can use a block of sharp Cheddar cheese and shred it yourself, or use pre-shredded cheese, although this may result in a slightly grainy texture. You can also use Monterey Jack or sharp cheddar.
For a simple crock pot cheese dip, you can combine cornstarch, evaporated milk, and hot sauce in a medium mixing bowl, then add this mixture into the crock pot. Next, stir in the shredded cheese, cover, and cook on high for 1-2 hours until the cheese is melted and the sauce has thickened. You can serve this dip with chips.
If your dip turns out too runny, you can remove the lid and let it cook on low heat for 15-30 minutes to thicken. It will also thicken as it cools. You can also add a small amount of milk to the mixture to make it thicker and creamier, although this may also make the final dip a little more runny.
It is recommended to add the cheese towards the end of the cooking process for maximum flavor and texture. Adding cheese to a crock pot and leaving it on warm for an extended period, such as 17 hours, will likely result in burnt cheese.
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Reheating quesadillas
Oven:
- Preheat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper or use a non-stick cooking spray.
- Place the quesadilla on the baking sheet and bake for 5-10 minutes, or until the cheese is bubbling and the tortilla is crispy.
Stovetop:
- Place a medium-sized pan over medium-low heat.
- Spray the pan lightly with non-stick cooking spray or add a small amount of butter.
- Add the quesadilla to the pan and cover loosely.
- Cook each side for 2-3 minutes, or until golden brown and crispy.
- Flip the quesadilla halfway through to ensure even cooking.
Air Fryer:
The air fryer is considered one of the best methods to reheat quesadillas, producing crispy results. However, specific instructions may vary depending on the model of your air fryer, so refer to the manufacturer's guidelines.
Microwave:
The microwave is the quickest method, but it may result in a less crispy quesadilla.
- Place the quesadilla on a microwave-safe plate, preferably with a turntable, for even heating.
- Reheat on medium power for 30 seconds to 1 minute, depending on your microwave's wattage.
- Avoid overheating, as it may cause the tortilla to become soggy.
General Tips:
- Before reheating, wrap leftover quesadillas tightly in plastic wrap or store them in an airtight container to prevent them from drying out.
- Individually wrapping each quesadilla makes it easier to reheat single portions and prevents them from sticking together.
- Quesadillas can be stored in the refrigerator for up to 2-3 days.
- For longer storage, they can be frozen for up to 2-3 months. Thaw frozen quesadillas in the refrigerator overnight before reheating.
- Always monitor the quesadilla closely during reheating to prevent it from drying out, burning, or becoming soggy.
- Serve reheated quesadillas with your favorite toppings, such as salsa, guacamole, or sour cream.
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Storing quesadillas
Once cooled, you can store them in an airtight container in the refrigerator for a day or two. If you want to store them for longer, freezing is your best option. To freeze quesadillas, wrap each one individually in plastic wrap and place them on a baking sheet or flat surface that fits in your freezer. Once frozen, transfer them to a freezer bag or airtight container. Properly frozen quesadillas can last up to a year in the freezer.
When you're ready to enjoy your frozen quesadillas, simply remove the plastic wrap and warm them in the microwave for 2 to 3 minutes, or until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook them in a skillet. If you're reheating refrigerated quesadillas, you can use a toaster oven, pan, or air fryer.
Quesadillas are a versatile dish that can be enjoyed warm or cold. If you're eating them warm, be sure to add some butter to your skillet if needed to recreate that melty, cheesy texture.
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Frequently asked questions
Queso quesadilla is the cheese that gave the quesadilla its name, so it's an excellent choice. It has a mild flavour and melts smoothly.
Queso quesadilla can be found with other Mexican cheeses in most markets.
Yes, you can use Oaxaca, which melts similarly to mozzarella, or Monterey Jack, which has a similar flavour and melting ability to quesadilla cheese. Chihuahua cheese is another alternative.
Place a tortilla in a clean skillet—you don't need to add butter or oil. Sprinkle shredded cheese on half of the tortilla and let it warm up. Then fold the tortilla in half and gently press down to help it keep its shape. Continue cooking, then flip to cook the other side until the cheese is melted and both sides are golden brown.
Yes, you can make quesadillas and store them in the refrigerator for 3-5 days. Reheat in a skillet over medium heat until the cheese is melted and the tortilla is crisp.
