Cheese And Quesadillas: Perfect Pairing For A Quick Bite

Quesadillas are a Mexican dish that dates back to the 16th century. The cheese used in quesadillas is typically a melty, white cheese. While the traditional Mexican cheese for quesadillas is Oaxaca, in the US, it is more common to find quesadillas made with flour tortillas and filled with cheddar or Monterey Jack. Other popular cheeses for quesadillas include Chihuahua, Asadero, Mozzarella, Colby Jack, and Queso Fresco.

Monterey Jack

When making a quesadilla with Monterey Jack, it is best to grate the cheese yourself, as freshly grated cheese melts better than pre-grated cheese. This will ensure that you get the classic gooey, melty cheese texture inside your quesadilla.

Cheddar

For a more authentic Mexican quesadilla, a Mexican cheese blend is more traditional. However, Cheddar is still a good choice, as it is widely available and will melt well.

Mozzarella

When making a quesadilla, you'll want to choose a cheese that melts well and complements the other ingredients. This could be Monterey Jack, Cheddar, Colby Jack, or a Mexican cheese blend. If you're making a more complex flavour profile, you can mix and match cheeses.

Quesadillas are incredibly versatile and can be filled with a wide variety of ingredients. You can add cooked chicken, beef, shrimp, or vegetables for added flavour and nutrition. Black beans, corn, and fresh herbs also make great additions.

Oaxaca

When making a quesadilla with Oaxaca cheese, it is recommended to use corn or flour tortillas. Corn tortillas are smaller, sturdier, and have a more pronounced flavour, while flour tortillas are softer, more pliable, and larger, resulting in a fluffier quesadilla with more room for fillings.

To make an Oaxaca cheese quesadilla, start by preheating a skillet or griddle over medium heat. Butter one side of a tortilla and place it buttered-side down in the skillet. Sprinkle shredded Oaxaca cheese on one half of the tortilla and add any desired fillings, such as cooked vegetables or meat. Fold the empty side of the tortilla over the cheese and cook until the bottom is golden brown and the cheese has melted. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted. Remove from the heat, let it cool, and cut into wedges. Serve with salsa, guacamole, or sour cream on the side.

Chihuahua

When making a quesadilla with Chihuahua cheese, you can follow the same steps as you would with other cheeses. Start by warming a tortilla on a skillet or griddle. Next, generously add the cheese—the choice of which is crucial as it adds richness and gooeyness to the quesadilla. You can also add other fillings at this stage, such as cooked vegetables or meat. Once the cheese and any other fillings have been added, fold the tortilla over to create a half-moon shape and cook until the tortilla is golden brown and crispy, and the cheese has melted.

Frequently asked questions