Andy Montoya
Quesadillas are a simple, tasty, and versatile dish that can be adapted to suit any taste. The key to a great quesadilla is a good melting cheese, such as Monterey Jack, Oaxaca, or Cheddar, which will give you that irresistible gooey texture. For a more authentic Mexican flavour, you could try Chihuahua, Asadero, or Queso Campesino. Whatever cheese you choose, the key is to get a good melt, so shredding your own block of cheese is recommended. You can then add any number of fillings, such as chicken, peppers, mushrooms, and onions, and serve with dips like guacamole, salsa, or sour cream.
| Characteristics | Values |
|---|---|
| Type of Cheese | Queso Campesino, Monterey Jack, Cheddar, Colby, Mozzarella, Queso Oaxaca (Quesillo), Chihuahua, Asadero, Quesadilla, Queso de Bola, or any cheese that melts well |
| Type of Tortilla | Corn, Flour, Almond Flour, or Corn and Flour |
| Add-Ins | Chicken, Steak, Ham, Mushrooms, Olives, Tomatoes, Green Onion, Spinach, Sauteed Peppers and Onions, Green Chiles, Meat, Vegetables |
| Toppings | Guacamole, Sour Cream, Salsa, Dips |
| Cooking Method | Use a hot pan, preferably a skillet, and cook on medium heat. Add butter or oil. Cook for 1-2 minutes on each side until the cheese melts and the tortilla turns golden brown. |
| Serving | Cut into triangles or wedges for easy serving. |
| Storage | Quesadilla cheese can be stored for 90 days at 36°F. |
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What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese for your quesadilla, there are a few things to consider. Firstly, you'll want a cheese that melts well to create that signature gooey, stretchy texture. Secondly, you'll want a cheese that complements the other ingredients in your quesadilla.
Some of the best cheeses for quesadillas include:
- Monterey Jack: This is a classic choice for quesadillas and is known for its meltability. It has a mild flavour that lets other ingredients shine.
- Cheddar: Cheddar cheese is a popular choice for quesadillas as it melts well and has a strong, distinctive flavour.
- Colby: Colby cheese is a great melting cheese that can add a creamy texture to your quesadilla.
- Mozzarella: While not traditional, mozzarella is an excellent melter and can create a stretchy, stringy texture.
- Mexican Cheeses: For a more authentic Mexican quesadilla, try using Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, Quesadilla, or Queso Campesino. These cheeses melt easily and have a luxurious stretch.
If you're looking for a gluten-free option, corn tortillas are a great choice. They have a more pronounced flavour and a sturdier texture than flour tortillas, but may hold fewer fillings. In this case, you might want to choose a cheese that is more strongly flavoured, such as a sharp cheddar or a Mexican blend, to complement the corn tortilla.
Ultimately, the best cheese for your quesadilla may depend on what you have on hand and your personal preferences. Feel free to experiment with different cheeses and blends to find your favourite combination. You can also mix and match cheeses to create a more complex flavour profile. Just remember to shred or grate your own cheese for the best meltability and avoid pre-shredded cheese, which may have anti-caking agents that can affect melting.
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Selecting the tortilla
When it comes to selecting the perfect tortilla for your quesadilla, there are a few key factors to keep in mind. Firstly, opt for a flour tortilla over a corn tortilla. Flour tortillas are more pliable and tend to hold up better under the weight of the cheese and fillings. Look for tortillas that are soft and fresh, avoiding any that are dry or brittle as they will not fold or melt together nicely. Go for a larger size, around 8 to 10 inches, as this will give you enough surface area to create a generous filling-to-tortilla ratio. Thickness is also important; choose a tortilla that is on the thinner side, as this will ensure it gets nice and crispy when grilled or toasted.
Another factor to consider is the flavour and quality of the tortilla. Aim for a brand that uses simple, natural ingredients and offers a clean, neutral flavour that won't overpower your cheese and fillings. Some tortillas may also include butter or lard, which can add a rich, buttery flavour and a flakier texture. If you're health-conscious, look for whole wheat or gluten-free options, ensuring the tortilla still has a soft, flexible texture.
For a truly authentic Mexican flavour, try using a tortilla made with masa harina, which is a special type of corn flour. These tortillas have a more earthy and nutty flavour and a unique texture. Just be sure to warm them up before using them, as they can be a bit brittle straight out of the bag. You can also experiment with different flavours like spinach or tomato tortillas to add a burst of colour and a subtle flavour twist to your quesadilla.
Lastly, consider the freshness and packaging of your tortillas. Freshly made tortillas from a local tortilleria or the refrigerated section of your grocery store can be a great option, offering a more authentic texture and taste. If you opt for packaged tortillas, check the expiration date and ensure the package is intact to maintain freshness. Remember, the key to a great quesadilla is a tortilla that is fresh, pliable, and complements your cheese and fillings perfectly.
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Filling options
When it comes to filling options for your quesadilla, the world is your oyster. You can fill your quesadilla with anything you like, but it's best to stick to a few ingredients and avoid overfilling so that it's easy to flip and nothing spills out.
If you're looking for some inspiration, you could try one of these tasty combinations:
- Diced onion, red peppers, black beans, corn, and cheddar cheese
- Sautéed sliced mushrooms, shredded chicken breast, wilted spinach, and fontina cheese
- Pulled pork, caramelized onions, and Monterey Jack cheese
- Sautéed shrimp, red onion, avocado, and queso fresco
- Green onion, sliced mushrooms, olives, and tomatoes
- Fajita veggies
- Sauteed peppers and onions, mushrooms, spinach, and a spoonful of diced green chiles
You can also add meat to your quesadilla, but bear in mind that the cooking time may not be sufficient to heat the meat through, so you may want to preheat it first. For a heartier meal, add some leftover meat, such as shredded chicken, thinly sliced carne asada, shredded barbacoa, carnitas, chicken tinga, or birria.
For a gluten-free option, use corn tortillas. These are smaller and sturdier than flour tortillas and have a more pronounced flavour. They can add a delightful crunch to your quesadilla but might hold fewer fillings.
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Cooking method
To make quesadillas with melting cheese, you can use a variety of tortillas, cheeses, and fillings.
For the tortillas, you can use corn, flour, or almond flour tortillas. Corn tortillas are traditional in Mexico and are smaller, sturdier, and have a more pronounced flavour. They can add a delightful crunch to your quesadilla but might hold fewer fillings. Flour tortillas, on the other hand, are softer, more pliable, and larger, often resulting in a fluffier quesadilla with more room for fillings. They have a mild, slightly sweet flavour that lets the cheese and fillings shine. If you're aiming for a gluten-free option, corn or almond flour tortillas are a better choice.
For the cheese, you can use a Mexican melting cheese like queso Oaxaca (quesillo), Chihuahua, Asadero, Quesadilla, or Queso Campesino. These cheeses melt easily and have a great stretch. If you can't find Mexican cheeses, Monterey Jack is a classic choice and a standard for American-style quesadillas. Other options include cheddar, mozzarella, pepper jack, or a Mexican blend. It's best to grate the cheese yourself as pre-shredded cheese is coated in an anti-caking agent that can prevent it from melting properly.
For fillings, you can add practically anything you like. Popular options include cooked chicken, grilled steak, diced ham, mushrooms, olives, tomatoes, onions, and green onions. If you're adding meat, it's a good idea to preheat it before adding it to the quesadilla as the cooking time may not be sufficient to heat it through.
To cook the quesadillas, heat a large skillet, preferably cast iron, on medium-high heat. Add butter or a small amount of oil and spread it around the pan. Place a tortilla in the pan and sprinkle grated cheese over half of the tortilla, making sure the cheese doesn't land on the pan itself. Add your desired fillings on top of the cheese, being careful not to overstuff. Then, sprinkle more cheese on the bare half of the tortilla and fold the other half of the tortilla over. Cook for 1-2 minutes on each side until the cheese is melted and the tortilla is golden brown. If the quesadilla is browning too quickly, reduce the heat to low and cover the pan to allow the cheese to melt. Once cooked, remove the quesadilla from the pan, let it cool slightly, and then cut it into wedges. Serve with guacamole, sour cream, salsa, or your favourite dips.
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Serving suggestions
For a simple and satisfying meal, quesadillas are a great option. This Mexican dish is a perfect snack or easy dinner for everybody and is ready in under 10 minutes!
The classic combination of a quesadilla is a buttery tortilla with melted cheese. However, you can add practically anything to a quesadilla, such as meat, vegetables, or other toppings.
For the tortilla, you can use corn or flour options. Corn tortillas are traditional in Mexico and are smaller, sturdier, and have a more pronounced flavour. They can add a delightful crunch to your quesadilla but might hold fewer fillings. Flour tortillas, on the other hand, are softer, more pliable, and larger, often resulting in a fluffier quesadilla with more room for fillings. They have a mild, slightly sweet flavour that lets the cheese and other fillings shine.
When it comes to the cheese, you can use any melting cheese, such as cheddar, Monterey Jack, mozzarella, pepper jack, or a Mexican blend. Authentic Mexican cheese options include quesadilla cheese, queso de bola, or asadero. You can also experiment with different cheeses until you find your favourite, or mix and match cheeses for a more complex flavour profile.
Some popular add-ins and toppings include:
- Mushrooms
- Olives
- Tomatoes
- Onions
- Spinach
- Green onions
- Green chiles
- Chicken
- Steak
- Ham
Be careful not to overstuff your quesadilla, as this can lead to a messy outcome. An even layer of cheese and fillings will allow the quesadilla to cook evenly and the fillings to distribute properly.
Once your quesadilla is cooked to golden perfection, remove it from the skillet, let it cool slightly, and then cut it into wedges or triangles for easy serving. Serve with guacamole, sour cream, salsa, or your favourite dips. Enjoy!
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Frequently asked questions
The best cheeses for quesadillas are those that melt well and complement the other ingredients. Good choices include Monterey Jack, Cheddar, Colby, Mozzarella, and authentic Mexican cheeses like Queso Oaxaca (Quesillo), Chihuahua, Asadero, and Quesadilla.
Heat a large skillet or pan to medium-high heat. Add butter or oil, then place your quesadilla in the pan. Cook for 1-2 minutes on each side until the cheese has fully melted and the quesadilla is golden brown.
Corn tortillas are traditional for quesadillas and can add a nice crunch. However, flour tortillas are more common in some regions and offer a softer, milder, and more pliable alternative that can hold more fillings.
You can add practically anything to a quesadilla! Popular options include cooked meats like chicken or steak, vegetables like mushrooms, peppers, onions, and spinach, and dips like guacamole, sour cream, or salsa.
