Bushra Griffith
Ole! Queso quesadilla cheese is a Mexican melting cheese with a mild flavour and a luxuriously smooth, stretchy texture. It is a popular ingredient in Mexican cuisine, used in dishes such as quesadillas, chiles rellenos, cheese dip, and meatballs. When making a quesadilla, you can fill a flour tortilla with shredded quesadilla cheese, fold it over, and cook it in a skillet until the cheese melts and the tortilla turns golden brown. Queso quesadilla cheese can be found in the Hispanic section of most grocery stores, and it adds a delicious, authentic Mexican twist to your meals.
| Characteristics | Values |
|---|---|
| Type of Cheese | Queso quesadilla, chihuahua, Oaxaca (quesillo), Monterey Jack, cheddar, mozzarella, pepper jack, or Asadero |
| Texture | Semi-soft, melts smoothly, mild, creamy, and stretchy |
| Taste | Mild |
| Storage | Stored in an airtight container in the refrigerator for up to 5 days |
| Reheating | Use a skillet over medium heat until fully warmed through and the cheese is gooey |
| Preparation | Spread 1 cup of shredded cheese on half of each tortilla, fold it over, and cook in butter for 1-2 minutes on each side |
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What You'll Learn
How to make a classic quesadilla
Quesadillas are a quick, easy, and satisfying meal for everyone, regardless of age. The classic combination of a crispy, buttery flour tortilla with gooey melted cheese can be made in under 10 minutes. Here's how to make a classic quesadilla using Ole Quesadilla cheese:
Ingredients
- Queso quesadilla cheese, shredded (or Chihuahua or Oaxaca cheese as substitutes)
- Flour tortillas (10-inch, or "burrito size")
- Butter
- Salt to taste
Method
- Spread 1 cup of shredded quesadilla cheese on half of each tortilla. You can use a little less or more, depending on your preference for cheese.
- Fold the tortilla over, enclosing the cheese in a half-moon shape.
- Melt butter in a large skillet over medium-high heat. You can adjust the amount of butter used according to your preference, but a generous amount will give your quesadilla a golden-brown, crispy exterior.
- Place the folded quesadilla in the skillet and cook for 1-2 minutes on each side. The quesadilla is ready when the cheese has fully melted and the tortilla is golden brown.
- Remove the quesadilla from the skillet and let it cool slightly before cutting it into triangles for easy serving.
- Enjoy your classic quesadilla as is, or add your favourite toppings or dips, such as sour cream, guacamole, or salsa.
Storage
You can store leftover quesadillas in an airtight container in the refrigerator for up to 5 days. To reheat, use a skillet over medium heat until warmed through and the cheese is melted again. Avoid using a microwave, as this can make the quesadilla soft and soggy.
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Storing and reheating tips
Storing and reheating quesadillas require a bit of extra care to ensure they retain their flavour and texture. When stored properly in an airtight container or wrapped in plastic, quesadillas can last up to three days in the refrigerator and up to four months in the freezer.
Storing Tips:
To store leftover quesadillas, let them cool completely before wrapping them individually with plastic wrap. Then, place them in the refrigerator, where they will last for about two to three days. If you want to extend their shelf life, store them in the freezer. Place the quesadillas in an airtight container or heavy-duty freezer bags, removing as much air as possible before sealing and freezing.
Reheating Tips:
The best methods for reheating quesadillas are the oven and stovetop methods, as they help retain the desired crispy texture. When using an oven, preheat it to between 325°F and 375°F (190°C). Place the quesadillas on a baking sheet and bake for 8 to 20 minutes, or until the cheese is melted and bubbling. For stovetop reheating, use a skillet on medium heat with a thin layer of vegetable oil or butter. Heat each side of the quesadilla for no more than a minute, flipping occasionally for even warming. If using a toaster oven, reheat at a lower temperature of around 350°F.
While convenient, microwaving quesadillas is not recommended as it can make them soggy and alter their texture. If using a microwave, limit the time to a couple of minutes on each side to prevent sogginess.
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Using Ole Quesadilla cheese in a dip
Ole Quesadilla cheese is a semi-soft Mexican cheese that is great for making dips. It has a creamy texture and a mild flavour, and it melts smoothly, making it perfect for a warm, creamy dip.
To make a simple white queso dip with Ole Quesadilla cheese, start by gathering your ingredients. You will need milk, chiles, crema, and seasonings. For a more authentic Mexican flavour, add green chiles, which can be left out for a milder dip. Place a cast-iron skillet on a grill or stovetop over medium heat and add your ingredients, allowing them to heat up and simmer gently. Next, add shredded Ole Quesadilla cheese to the skillet and whisk it with the simmering milk until the cheese is fully melted.
For a quicker method, you can use a crockpot. Simply place all the ingredients in the slow cooker, turn it to low, and stir the mixture occasionally until the cheese has melted. Serve the dip while it's still hot with a bag of your favourite tortilla chips, or pour it into small serving bowls.
If you can't find Ole Quesadilla cheese, you can substitute it with other Mexican melting cheeses like Chihuahua or Oaxaca. These cheeses are also semi-soft, melt smoothly, and have a mild flavour. You can also use Monterey Jack or Pepper Jack cheese as alternatives.
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Other cheeses you can use
Queso quesadilla is a semi-soft Mexican cheese that melts smoothly and is quite mild in flavour. It is traditionally used to make quesadillas, but it can also be used in cheese dips and chiles rellenos. While it is a popular choice for quesadillas, there are several other cheeses that can be used as substitutes.
One option is to use other Mexican melting cheeses such as Chihuahua or Oaxaca (also known as Quesillo) cheese. These cheeses are similar to quesadilla cheese in terms of texture and flavour, and they melt just as easily. They can be found in most Hispanic grocery stores or larger supermarkets. Another suitable Mexican cheese is Asadero, which also has a mild flavour and melts smoothly.
If you are unable to find these specific Mexican cheeses, you can also use other melting cheeses such as Monterey Jack, cheddar, mozzarella, or pepper jack. These cheeses may have a slightly different flavour and texture, but they will still melt well and create a delicious quesadilla. You can also use pre-shredded versions of these cheeses, although they may not melt as smoothly due to anti-caking agents.
For those who prefer a more robust flavour, you can experiment with stronger cheeses such as Swiss cheese, Gruyère, or a sharp cheddar. These cheeses will add a distinct flavour to your quesadilla, but be mindful that they may not melt as smoothly as the traditional Mexican cheeses.
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Adding extra ingredients
Quesadillas are a great way to use up leftovers or add extra ingredients to make a heartier meal. You can add any type of vegetable or protein, such as leftover shredded chicken or fajita vegetables.
If you're using Ole Quesadilla cheese, you might want to stick to more traditional Mexican fillings. For example, you could add some grilled Hatch green chiles to your quesadilla for a mild heat. You could also add some Crema Mexicana, which is similar to sour cream but more liquid, and season with kosher salt, ground cumin, garlic powder, and onion powder.
If you're feeling adventurous, you could even add some crumbled cotija, a sharp Mexican cheese similar to feta, to your quesadilla for an extra cheesy kick. Just be careful not to overstuff your quesadilla, as it may be difficult to fold and cook evenly.
When adding extra ingredients to your quesadilla, it's important to consider the balance of flavours and textures. You don't want to add too many ingredients that will overwhelm the delicate flavour of the quesadilla cheese. It's also important to cut any larger ingredients into small, thin pieces to ensure they cook through and don't make the quesadilla difficult to eat.
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