Kamil Perry
Quesadillas are a beloved Mexican dish consisting of a tortilla folded over cheese and other ingredients such as meats, vegetables, or beans. The choice of cheese is crucial and can make or break the dish. The ideal cheese for quesadillas should have the perfect balance of creaminess and stretchiness, melting beautifully to provide the right texture and flavour. Popular cheese choices for quesadillas include Monterey Jack, Mozzarella, Oaxaca, Chihuahua, and Queso Blanco or Queso Fresco. Each cheese offers a unique taste and meltability, catering to different preferences.
| Characteristics | Values |
|---|---|
| Cheese type | Chihuahua, Oaxaca, Monterey Jack, Mozzarella, Cheddar, Asadero, Pepper Jack, Queso Quesadilla, Queso Oaxaca, Cotija |
| Cheese properties | Melts well, semi-soft, smooth, stringy, mild flavor, sharp flavor |
| Tortilla type | Flour, corn, almond flour, gluten-free, whole wheat, spinach |
| Add-ins | Chicken, beef, shrimp, ham, steak, vegetables, black beans, corn, fresh herbs, mushrooms, olives, tomatoes, onions, peppers, avocado, rice, beans |
| Condiments | Guacamole, sour cream, salsa, lettuce, cider vinegar, salt |
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What You'll Learn
Monterey Jack
Quesadillas are a simple, flexible, and satisfying dish. The key to a good quesadilla is a cheese that melts well, creating an irresistible, gooey texture. Monterey Jack is an excellent choice for this.
When making a quesadilla with Monterey Jack, it is best to grate the cheese yourself from a block, as pre-shredded cheese is coated in an anti-caking agent that can prevent it from melting properly. You can use either corn or flour tortillas, but flour is more durable and traditional in some regions. Butter is also important for the perfect quesadilla, adding flavour and ensuring the tortilla becomes golden and crispy.
To make a quesadilla, first, melt butter in a skillet over medium heat. Place a tortilla in the skillet, sprinkle grated Monterey Jack over half of the tortilla, and fold the other half over. Cook for a few minutes, then carefully flip the quesadilla, adding more butter if needed. Cook for a further few minutes until the tortilla is golden and the cheese has melted. Serve with salsa, guacamole, or sour cream.
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Cheddar
When making a quesadilla, it is best to shred the cheese yourself, as pre-shredded cheese is coated in cellulose to prevent clumping, which also affects its melting ability. Freshly grated cheddar will ensure the cheese melts evenly and creates a smooth and gooey texture.
When cooking a quesadilla, butter is preferred over olive oil as it adds flavour and creates a crispy texture. A small amount of butter is heated in a pan, and a tortilla is placed on top. An even layer of shredded cheddar is then scattered over the tortilla, and a second tortilla is placed on top. The quesadilla is cooked for 2-3 minutes on each side until the tortillas are golden brown.
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Mexican cheeses
Quesadillas are incredibly versatile, and while they are now often associated with cheese, historically, they were made without it. In earlier times in Mexico, cheese was expensive and not readily available, so quesadillas were simply tortillas stuffed with whatever ingredients were available. It was the folded turnover shape that made a quesadilla a quesadilla, not the cheese.
However, in the modern day, cheese is a key ingredient in quesadillas, and there are many varieties to choose from. For a traditional Mexican flavour, try a Mexican melting cheese such as:
- Queso Oaxaca (also known as quesillo or Oaxaca cheese) - a stringy, semi-soft Mexican cheese with a smooth, meltable texture and a delicate, milky flavour.
- Chihuahua - similar to cheddar, with a mild, salty, slightly sour flavour.
- Asadero - a salty, melty, white cheese.
- Queso quesadilla.
If you can't find any of these, a good substitute is Monterey Jack, which is widely available and melts well. Other popular choices include cheddar, mozzarella, and pepper jack.
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Mozzarella
When making a quesadilla, it is important to use enough butter in the pan to get a crispy texture. Butter adds a rich flavour and improves the texture. It is also important not to overstuff the 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 when melting.
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Grating your own cheese
When grating your own cheese, it is best to use a block of cheese and a cheese grater. You can grate the cheese by hand, or you can use a food processor if you have a large amount of cheese to grate. The exception to this is mozzarella cheese—fresh mozzarella can add unwanted moisture to your quesadilla, so it is best to use pre-shredded mozzarella instead.
For a traditional Mexican quesadilla, a melty, white cheese is used. Oaxaca, mozzarella, and Chihuahua cheese are popular choices for quesadillas as they melt beautifully and have a rich, creamy flavour. However, Oaxaca cheese can be a little rubbery and may not melt as well as other cheeses. Other popular cheese options for quesadillas include cheddar, Monterey Jack, and queso blanco or queso fresco, which are mild and fresh cheeses that allow the other ingredients in your quesadilla to shine.
When preparing your quesadilla, it is important to wait for the pan to get hot before adding the quesadilla. This will ensure that the quesadilla does not absorb too much fat and become soggy. Adding butter to the pan can add flavour and richness to your quesadilla, but you can also use oil or cook the quesadilla in a dry pan.
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Frequently asked questions
The best cheese for quesadillas depends on your personal preference. If you prefer a mild flavour that lets other ingredients shine, fresh cheeses like queso blanco or queso fresco are great options. If you enjoy a stronger cheese flavour, consider aged cheddar or manchego.
Mozzarella, Oaxaca, and Chihuahua cheese are all popular melting cheeses for quesadillas.
Other types of cheese that can be used in quesadillas include Monterey Jack, mild cheddar, and pepper jack.
