Patrick Oconnell
Quesadillas are a traditional Mexican dish, typically made using tortillas and cheese, with other fillings and flavours common in Mexican food. While there is no one-size-fits-all approach to the type of cheese used in quesadillas, there are a variety of options that are commonly used. For a more authentic Mexican flavour, it is recommended to use Mexican melting cheeses such as queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. However, other cheeses such as Monterey Jack, cheddar, mozzarella, and pepper jack are also popular choices.
| Characteristics | Values |
|---|---|
| Cheese type | Monterey Jack, Cheddar, Mozzarella, Pepper Jack, Queso Oaxaca (Quesillo), Chihuahua, Asadero, Queso Fresco, Cotija, Gouda, Queso Quesadilla |
| Cheese form | Shredded, freshly grated, pre-grated |
| Tortilla type | Flour, corn, almond flour, whole wheat, spinach, gluten-free |
| Fillings | Chicken, beef, shrimp, vegetables, black beans, corn, fresh herbs, mushrooms, olives, tomatoes, onions, salsa, guacamole, sour cream |
| Cooking method | Skillet, oven |
| Cooking time | 1-2 minutes per side, 15-20 minutes in the oven |
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What You'll Learn
Traditional Mexican cheeses
Quesadillas are a Mexican dish, so it is only fitting that they are made with Mexican cheeses. The two most commonly used traditional Mexican cheeses are queso fresco and queso Oaxaca.
Queso fresco, which translates to "fresh cheese", is a white, soft, and crumbly cheese, similar to feta. It is often used as a topping for appetizers, beans, and guacamole. It can be made with raw cow milk or a combination of goat and cow milk. Its aged version, queso añejo, is firmer and drier, and is considered good for baking and grilling.
Queso Oaxaca, named after the Mexican state of Oaxaca, is a soft, creamy, and salty cheese that melts well. It is similar to string cheese due to its curdling process. It is a popular choice for dishes that require melted cheese, such as quesadillas and stuffed chillies.
Other traditional Mexican cheeses include Cotija, a crumbly white cheese used in recipes like enchiladas, tacos, beans, salads, and soups; and Queso Asadero, a soft, white, creamy, and mild cheese that melts well and is often used in quesadillas, pizzas, and queso fundido.
While not considered traditional Mexican cheeses, Monterey Jack and Cheddar are also commonly used in quesadillas due to their similar taste and texture profiles to the traditional options.
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Other melting cheeses
Quesadillas are traditionally made with corn tortillas and a Mexican cheese blend. However, you can use any cheese that melts well.
If you're looking for alternatives to Mexican cheeses, there are several other melting cheeses that can be used in quesadillas. Here are some options:
Cheddar
Cheddar is a popular choice for quesadillas due to its melting properties. It has a sharp, tangy flavour that can complement the other ingredients in a quesadilla. Cheddar is also readily available in most places, making it a convenient option.
Mozzarella
Mozzarella is another cheese that melts well and can be used in quesadillas. It has a mild, creamy flavour and a stringy, stretchy texture when melted. Fresh mozzarella is similar to artisanal Oaxaca cheese, though it has a higher water content, so it may not be ideal for grilled cheese. Shredded mozzarella works better for quesadillas.
Gouda
Gouda has a rich, nutty flavour and a smooth, creamy texture that makes it ideal for melting. It can add a depth of flavour to your quesadillas and is a popular choice for grilled cheese sandwiches.
Monterey Jack
Monterey Jack is a semi-soft cheese with a mild, creamy flavour. It melts easily and is often used in quesadillas, either on its own or as part of a cheese blend. It pairs well with other cheeses and ingredients, making it a versatile option.
Pepper Jack
Pepper Jack is a variety of Monterey Jack cheese with added spices and peppers. It has a similar melting profile to plain Monterey Jack but adds a spicy kick to your quesadillas.
These cheeses can be used individually or combined to create a unique flavour profile for your quesadillas. Remember that when using pre-shredded cheeses, the melting properties may be affected, so it is recommended to grate your own cheese for the best meltability.
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Corn vs flour tortillas
Quesadillas are a versatile dish that can be made with a variety of cheeses and tortillas. While flour tortillas are commonly used, corn tortillas offer a more traditional and gluten-free alternative.
Corn tortillas have a long history, dating back to the Mayas, Aztecs, and other native peoples. They are typically smaller, sturdier, and have a more distinct flavour than flour tortillas. Corn tortillas are also lower in calories and fat, while being higher in protein and fibre. They are a great choice for those seeking a gluten-free option or a crunchier texture in their quesadillas. However, corn tortillas can be trickier to flip during cooking due to their smaller size and tendency to break.
Flour tortillas, on the other hand, are softer, more pliable, and larger, often resulting in fluffier quesadillas with more room for fillings. They are easier to work with in the kitchen due to their flexibility and ability to stick together better with the filling. Flour tortillas also have a milder, slightly sweeter flavour that allows the cheese and fillings to take centre stage. However, they tend to pack more fat as they are often made with lard or shortening.
When it comes to cheese, quesadillas traditionally feature Mexican cheeses such as quesadilla cheese, queso Oaxaca (or quesillo), Chihuahua, Asadero, and Queso Fresco. These cheeses melt easily and have a luxurious stretch. However, any cheese that melts well can be used, including cheddar, Monterey Jack, mozzarella, pepper jack, and gouda. For a vegan option, non-dairy cheese can be substituted.
Ultimately, the choice between corn and flour tortillas depends on personal preference and the desired outcome. Corn tortillas offer a more authentic, gluten-free, and crunchy experience, while flour tortillas provide a softer, milder, and more pliable option.
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Fillings
Quesadillas are a fantastic option for a quick, tasty, and versatile meal. While cheese is a key ingredient, the fillings you choose can take your quesadilla to the next level. Here are some ideas for delicious and satisfying fillings:
Meat and Protein
For a heartier meal, add some cooked meat or protein to your quesadilla. Leftover shredded chicken is a great option and can be paired with other ingredients like fajita veggies or roasted vegetables. If you're feeling adventurous, try other types of meat such as carne asada, shredded barbacoa, carnitas, or chicken tinga. You can also go for a classic combination of beef and beans, or even add shrimp for a unique twist.
Vegetables
Vegetables can add a burst of flavour, colour, and texture to your quesadilla. Sauteed peppers and onions are a popular choice, but you can also experiment with mushrooms, spinach, diced green chiles, or fresh herbs. If you're a fan of spice, include some jalapeños in your filling. You can also add corn, black beans, or even avocado slices for a creamy touch.
Dips and Sides
While not exactly a filling, don't forget about the power of dips and sides to elevate your quesadilla experience. Sour cream, guacamole, salsa, or pico de gallo can all complement your quesadilla, adding a refreshing tanginess or a hint of heat. You can also serve your quesadilla with a side salad, such as thinly sliced iceberg lettuce with cider vinegar and salt.
Creative Combinations
Quesadillas are a great canvas for creative flavour combinations. Try experimenting with different types of cheese, such as mixing cheddar with mozzarella or pepper jack. You can also play with different types of tortillas, like whole wheat, spinach, or gluten-free options. Get creative and let your taste buds be your guide!
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Reheating
Quesadillas are a delicious and versatile Mexican dish, but what is the best way to reheat them? Well, it depends on your equipment and time constraints. Here is a comprehensive guide to reheating quesadillas with cheese:
The oven is a great option to reheat multiple quesadillas at once. Preheat your oven to between 350°F and 375°F (190°C). Place the quesadillas on a baking sheet, preferably lined with parchment paper or foil. For extra crispy tortillas, brush or spritz the tops with oil before baking. Bake for about 4 to 6 minutes, or until heated through and the cheese is melted. For an even crispier texture, put the baking sheet under the broiler for the final minute. If you're reheating frozen quesadillas, increase the baking time to 15-20 minutes.
Air fryers are a fantastic choice for quickly reheating and crisping up quesadillas. Preheat your air fryer to 370°F. Place the quesadilla in the air fryer basket and cook for 3-5 minutes, flipping halfway, until hot, crispy, and the cheese is melted.
The microwave is a quick and convenient option for reheating quesadillas. Place the quesadilla on a microwave-safe plate and heat for 2 to 3 minutes on 50% power, flipping halfway. Keep an eye on it to avoid overcooking, and adjust the time as needed.
A panini press is perfect for reheating quesadillas, giving them a nice crispy texture. Grease the plates first, then cook for 2 to 4 minutes, until the cheese is melted.
Storing and Serving Reheated Quesadillas
Quesadillas can be stored in an airtight container in the refrigerator for up to 5 days. Reheated quesadillas are best eaten freshly reheated. You can serve them with a variety of dips and toppings, such as guacamole, sour cream, salsa, or pico de gallo, adding a refreshing tanginess or a hint of spice.
No matter which method you choose, always ensure your quesadillas are heated through and the cheese is melted to your desired consistency. Enjoy your warm and cheesy quesadillas!
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Frequently asked questions
Quesadillas are usually made with a Mexican cheese blend, including cheeses like cheddar, Monterey Jack, queso quesadilla, asadero, Oaxaca, cotija, and queso fresco.
The best Mexican cheese for quesadillas is the one that melts well and complements the other ingredients. Traditional Mexican quesadillas use Oaxaca cheese, which has a luxurious stretch and a gorgeous melt.
It is better to shred your own cheese for quesadillas as pre-shredded cheese contains an anti-caking agent that may prevent it from melting properly.
If you can't find Mexican cheese, you can use Monterey Jack, mozzarella, or cheddar.
Traditional Mexican quesadillas use corn tortillas, but flour tortillas are also popular and can hold more filling. For gluten-free options, you can use almond flour or corn tortillas.
