Frederic Melton
Quesadillas are a traditional Mexican dish that dates back to the 16th century. They are made by filling a tortilla with cheese and other ingredients, such as meat and vegetables, and then cooking it on a griddle or stove. The type of cheese used in quesadillas can vary, but it is typically described as a white, melty cheese. In Mexico, quesadillas are commonly filled with Oaxaca cheese, a stringy Mexican cheese made using the pasta filata method. Other commonly used cheeses include Monterey Jack, Chihuahua, and Queso Blanco. Some restaurants may also use artificial cheeses or vegetable oil-based substitutes. Ultimately, the choice of cheese depends on the restaurant's preferences and the availability of ingredients.
| Characteristics | Values |
|---|---|
| Type | Monterey Jack, Cheddar, Oaxaca, Chihuahua, Queso Blanco, Queso Fresco, Mozzarella, Adobera, Asadero, Manchego |
| Texture | Melty, gooey, crumbly |
| Taste | Salty |
| Colour | White |
| Ingredients | Vegetable oil, vegetable starches, milk powders |
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What You'll Learn
Monterey Jack
Quesadillas are a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings, and then folded over to be eaten by hand. In the United States, flour tortillas are often used instead of corn tortillas, and a variety of cheeses are used, including Monterey Jack.
To make a quesadilla with Monterey Jack cheese, start by heating a large skillet over medium-high heat. Add a small amount of oil or butter to the pan. Place a flour tortilla in the pan and flip it a few times until air pockets start to form. Sprinkle grated Monterey Jack cheese over half of the tortilla, adding other ingredients such as chicken, mango, cilantro, or green onions if desired. Fold the tortilla in half and cook until the cheese is melted and the tortilla is toasted, about 4 to 6 minutes.
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Oaxaca cheese
Quesadillas are a Mexican dish that traditionally use corn tortillas, though flour tortillas are also common. They are filled with cheese and can include various other fillings such as meat and vegetables.
When substituting Oaxaca cheese, other stretched-curd or semi-soft cheeses are recommended. Mozzarella, for example, is a popular substitute due to its similar consistency and flavour profile, although it is slightly spongier. String cheese, particularly the Armenian-style or braided variety, is another excellent option for achieving a comparable stringy texture. Queso asadero, produced in the Mexican state of Chihuahua, is a drier but still tasty alternative.
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Chihuahua cheese
Quesadillas are a Mexican dish that dates back to the 16th century. They are traditionally made with corn tortillas, although flour tortillas are also used, particularly in the United States. The tortillas are filled with cheese and various other fillings, such as meat or vegetables, and then folded and heated.
To make a quesadilla with Chihuahua cheese, heat a skillet to medium-low heat. Place a tortilla in the pan and sprinkle with cheese, then add your desired fillings, such as chicken, and sprinkle with more cheese. Top with a second tortilla and cook for 2-3 minutes, or until the cheese is melted and the quesadilla is golden brown. Serve with your favourite dipping sauce, salsa, or sour cream.
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Cheddar
When using cheddar cheese in quesadillas, it is important to shred or grate the cheese yourself instead of using pre-shredded cheese. Pre-shredded cheese is often coated in cellulose to prevent clumping, which can hinder its melting ability. By shredding or grating the cheese yourself, you can achieve a smoother and creamier texture in your quesadillas.
Additionally, when preparing cheddar quesadillas, it is recommended to brush the tortillas with oil or butter before cooking. This helps the tortillas crisp up and enhances the overall texture of the dish. You can use olive oil, butter, avocado oil, or any other cooking oil of your preference.
While cheddar cheese is a popular choice for quesadillas, it is worth noting that other cheeses can also be used. Monterey Jack, for example, is a common alternative and is known for its melting capabilities. Other options include Colby Jack, mozzarella, pepper jack, and gouda, depending on your preference and availability. Ultimately, any cheese that melts well can be used in quesadillas, allowing for creativity and customization in this versatile dish.
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Queso Blanco
In addition to its use in quesadillas, queso blanco is a versatile cheese that can be used in various dishes. Its mild flavor makes it a suitable substitute for other melting cheeses, such as Monterey Jack. It can enhance the flavor of hamburgers, chili cheese fries, or stuffed baked potatoes.
While traditionally made with corn tortillas, quesadillas in the United States often use flour tortillas due to their proximity to the Sonoran area of northern Mexico, where flour tortillas are prevalent. The choice of cheese, however, remains essential to the dish's success, with queso blanco being a popular and flavorful option.
Preparing quesadillas with queso blanco is straightforward. Heat a skillet, preferably cast iron, on medium-high heat. Add a small amount of oil or butter and place a flour tortilla in the pan. Sprinkle grated queso blanco over the tortilla, ensuring it doesn't fall directly into the pan. Add desired fillings, such as cooked chicken, vegetables, or meat, and fold the tortilla over. Cook until the cheese is melted and the tortilla is slightly browned, creating a delicious and indulgent treat.
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Frequently asked questions
Restaurants use a variety of cheeses in their quesadillas, including Monterey Jack, Chihuahua, and Queso Oaxaca.
Queso Oaxaca is a stringy Mexican cheese made by the pasta filata (stretched-curd) method. It is the Mexican equivalent of mozzarella cheese.
Other types of cheese used in quesadillas include Cheddar, Colby Jack, and Queso Blanco.
