Frederic Melton
Quesadillas are a popular Mexican dish, but what kind of cheese should you use to make them? There are several Mexican cheeses that are perfect for quesadillas, including queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. These cheeses melt easily and have a luxurious stretch, making them ideal for this dish. If you can't get hold of these cheeses, Monterey Jack is a good alternative.
| Characteristics | Values |
|---|---|
| Type | Melting cheese |
| Names | Queso Oaxaca (quesillo), Chihuahua, Asadero, Quesadilla, Monterey Jack, Cheddar, Mozzarella, Pepper Jack |
| Texture | Melts easily, gooey, smooth, creamy, stringy |
| Taste | Salty, tangy |
| Colour | White, light yellow |
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What You'll Learn
Queso Oaxaca (quesillo)
Queso Oaxaca is a Mexican melting cheese. It is one of the best Mexican cheeses for quesadillas, along with Chihuahua, Asadero, and Quesadilla. These cheeses melt easily and have a gorgeous, luxurious stretch. You can find them in most Hispanic grocery stores or many larger U.S. supermarkets.
Queso Oaxaca is a great choice for quesadillas because it has a mild flavour and a creamy texture. It melts smoothly and evenly, creating a rich and indulgent mouthfeel. When melted, it becomes stretchy and gooey, making it perfect for pulling apart and dipping into sauces.
To use Queso Oaxaca in a quesadilla, shred the cheese and sprinkle it onto a tortilla. You can add other fillings of your choice, such as cooked chicken, beans, or vegetables. Then, place another tortilla on top and cook in a pan until the cheese is melted and the tortillas are golden brown and crispy.
Queso Oaxaca is a versatile cheese that can also be used in other dishes such as enchiladas, tacos, nachos, or even grilled cheese sandwiches. It adds a delicious, creamy flavour to any dish and is a great option for those who want an authentic Mexican cheese experience.
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Chihuahua
Quesadillas are best made with Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. Chihuahua cheese is a Mexican melting cheese that melts easily and has a gorgeous, luxurious stretch. It is a popular choice for quesadillas because of its ability to melt and stretch. Chihuahua cheese is similar to Monterey Jack, which is often used as a substitute for Mexican cheeses when they are not available. It is also similar to Oaxaca cheese, which is a white string cheese that is quite soft and melts very easily. Chihuahua cheese can be found in most Hispanic grocery stores or many larger U.S. supermarkets. When making quesadillas, it is important to use butter as well as cheese. The tortillas soak up the melted butter during cooking, and the outsides crisp up and turn a light golden brown.
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Asadero
Quesadillas are best made with Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. Asadero is a creamy, smooth Mexican melting cheese that is sometimes referred to as 'queso quesadilla'. It is a popular choice for quesadillas because it melts so well and has a gorgeous, luxurious stretch. It is also used by some chefs on pizza for the same reason. Asadero is available in most Hispanic grocery stores or many larger US supermarkets.
When using Asadero cheese in quesadillas, it is important to shred or slice the cheese finely so that it melts evenly and creates a cohesive filling. It is also a good idea to use a combination of cheeses, such as Asadero and Monterey Jack, to create a balance of flavours and textures.
In addition to its use in quesadillas, Asadero cheese can also be enjoyed in other dishes. It can be melted and used as a dip for nachos or fries, or added to soups and casseroles for a creamy, cheesy touch. It can also be shredded and used as a topping for tacos, burritos, or enchiladas.
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Monterey Jack
Quesadillas are often made with Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. However, if you can't find any of these cheeses, Monterey Jack is a good alternative.
You can find Monterey Jack in most supermarkets, and it is usually sold in blocks or pre-shredded. If you are shredding it yourself, use a large hole grater for the best results.
To make a quesadilla with Monterey Jack, start by heating a tortilla in a pan over medium heat. Sprinkle the cheese evenly over half of the tortilla, then fold the other half over. Cook until the cheese is melted and the tortilla is golden brown and crispy. You can also add other fillings, like chicken or vegetables, before adding the cheese.
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Manchego
Quesadillas are best made with Mexican melting cheeses such as queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. Monterey Jack is also a good alternative.
The Spanish version of Manchego is produced in La Mancha in Central Spain and is made from 100% sheep's milk. It is aged between 60 days and 2 years and has a distinctive flavour and a buttery texture. It is often served on its own in thin triangles. It has a firm and compact consistency, although it gets drier, crumblier and more crystalline as it ages.
In Mexico and Spanish-speaking areas of the United States, Manchego is an industrialised cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. In Costa Rica, three companies produce a Manchego-type cheese, which can come with a drawing of Don Quijote on the label.
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Frequently asked questions
Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best Mexican cheese for quesadillas.
Monterey Jack, cheddar, mozzarella, and pepper jack are all good alternatives to Mexican cheese for quesadillas.
Mexican cheese for quesadillas melts easily and has a luxurious stretch.
