Cheese In Quesadillas: Know Your Melty Fillings

Quesadillas are a traditional Mexican dish made with corn tortillas and filled with cheese and other ingredients such as meat and vegetables. The type of cheese used in quesadillas can vary, but some of the most popular options include Monterey Jack, Oaxaca, Chihuahua, and Asadero. These cheeses melt well and have a good flavour, making them ideal for the crispy, golden-brown dish. In addition to the type of cheese, the choice of tortilla and cooking method can also impact the final taste and texture of the quesadilla.

Mexican Restaurants and Asadero Cheese

Mexican cuisine uses many unique kinds of cheese, including Asadero, a mild, semi-soft cheese made in Northern Mexico. Asadero, or queso asadero, is made from a blend of goat and cow's milk. The milk is mixed with another mixture of milk and rennet, boiled, churned, cooked again, and then flattened into flat, round shapes. Asadero is a versatile cheese, known for its meltability and mild flavour. It is often eaten with bread or tortillas, and is commonly used in quesadillas, nachos, hamburgers, enchiladas, and sandwiches.

Asadero is sometimes confused with Chihuahua and Oaxaca cheeses, which are also semi-soft Mexican cheeses with a mild flavour and good melting properties. These cheeses are commonly used in quesadillas, and can be purchased in most grocery stores. Chihuahua cheese is a semi-hard Mexican cheese, whereas Oaxaca cheese is slightly drier and harder than Asadero.

When making quesadillas, it is recommended to use freshly grated cheese, and to cook the quesadilla over medium-low heat to achieve a crispy outside and fully melted cheese. Other cheeses that work well in quesadillas include Monterey Jack, white cheddar, and mozzarella.

Monterey Jack, Mozzarella, and Cheddar

Monterey Jack, also known simply as Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It originated in Monterey, California, and is often used as a melting cheese for quesadillas, burritos, and cheeseburgers. The cheese is typically aged for one month, but a harder variety called "Dry Jack" can be aged for up to 24 months. Another variety, "Pepper Jack", is flavoured with chilli peppers and herbs for a spicy kick.

Mozzarella, on the other hand, is a semi-soft, non-aged cheese made with cow's or buffalo milk. It is prepared using the pasta filata or "stretched-curd" method and is commonly used on pizzas, in pasta dishes, or served fresh with tomatoes and basil. While fresh mozzarella is typically consumed within a day of production, low-moisture mozzarella can be kept refrigerated for up to a month. Mozzarella's high moisture content and melting quality make it a suitable choice for quesadillas, adding a stretchy texture to the dish.

Cheddar, a natural cheese that is relatively hard and off-white (or orange if colourings are added), has a sharp, pungent flavour. It originates from the village of Cheddar in Somerset, England, and has become a popular cheese variety worldwide. Cheddar is produced in various countries, including the United States, the United Kingdom, Canada, and New Zealand, with each region having its unique style and quality. The cheese undergoes an additional step in production called "cheddaring", where the curd is kneaded with salt and cut into cubes to drain the whey. Strong, extra-mature cheddar is matured for 15 months or more, contributing to its distinct flavour.

When used in quesadillas, Monterey Jack, Mozzarella, and Cheddar each bring their unique characteristics to the dish. Monterey Jack and Mozzarella are known for their melting qualities, creating a gooey and stretchy texture. Cheddar, with its sharp flavour, adds a pungent and earthy note to the quesadilla. These cheeses complement each other well, and their combination enhances the overall taste and texture of the quesadilla.

Corn or Flour Tortillas

Corn tortillas and flour tortillas are the two most popular variations, each with its own distinct characteristics and uses. Here are some key differences between the two and when you might prefer one over the other:

Corn Tortillas

Corn tortillas have a longer history in Mexican cuisine and are considered more authentic. Corn has been a staple ingredient in Mexico for thousands of years, and corn tortillas have been a traditional part of the culture for hundreds, if not thousands, of years.

Corn tortillas are typically smaller and more fragile than flour tortillas due to the risk of larger tortillas falling apart. They are also less sturdy and have a yellowish colour, in contrast to the white colour of flour tortillas.

To make corn tortillas at home, you will need to use masa harina, which is made by mixing finely ground corn flour with lime (calcium hydroxide). This process, known as nixtamalization, enhances the nutritional profile of corn tortillas by releasing essential vitamins and making them more nutritious. Corn tortillas are considered healthier as they are lower in carbs, calories, and fat, and higher in fibre. They are also gluten-free, making them suitable for people with gluten-related conditions.

Corn tortillas are typically used for simple, authentic tacos and are the preferred choice in traditional Mexican or Central American restaurants. They complement the traditional ingredients well and provide a flavour profile that pairs nicely with classic taco fillings.

Flour Tortillas

Flour tortillas, on the other hand, are a more recent addition to Mexican cuisine, introduced after the Spanish brought wheat to the region. They are more popular in North Mexico and the United States, particularly in Tex-Mex cuisine.

Flour tortillas are sturdier and larger than corn tortillas, making them ideal for dishes with denser fillings, such as burritos. The larger size allows them to hold more ingredients without falling apart.

Preparing flour tortillas at home is relatively simple and only requires a tortilla press, wheat flour, water, and a pinch of salt. However, flour tortillas tend to contain more fat as they are usually made with lard or shortening. They provide more iron but are generally less nutritious than corn tortillas.

In summary, corn tortillas are more authentic, healthier, and suitable for gluten-free diets, while flour tortillas are sturdier and larger, making them better suited for dishes with denser fillings. The choice between corn and flour tortillas ultimately depends on personal preference and the specific dish being prepared.

Chihuahua Cheese

The salted curds are placed in a cheese form lined with cheesecloth, and then each wheel is pressed to bind the curds together and remove more whey. The cheese can be eaten fresh or stored vacuum-sealed in plastic. Chihuahua cheese is often aged in plastic, making it rindless and entirely edible.

Oaxaca Cheese

When compared to other cheeses, Oaxaca cheese is similar to unaged Monterey Jack but with a texture more akin to mozzarella or string cheese. It is also comparable to Asadero cheese, a stringy variety from the Mexican state of Chihuahua, although Oaxaca cheese is moister due to differences in production methods.

Frequently asked questions