Mexican Cheese for Quesadillas

The best Mexican cheese for quesadillas

A quesadilla is one of the simplest yet most satisfying ways to enjoy Mexican cheese. Imagine a tortilla filled with fresh, creamy cheese, warmed on a griddle or in a frying pan until perfectly crispy and golden on the inside – and melty and gooey on the inside. Each bite of a warm quesadilla delivers a satisfying crunch, immediately followed by the rich, creamy, indulgent flavor of Mexican cheese. While you can fill a quesadilla with all sorts of delectables – ham, sausage, mushrooms, truffles, and more – it’s the fresh, melting cheese that’s the real star of this culinary show.

Mexican cheese for quesadillas – straight from Wisconsin

It might surprise you to learn some of the best Mexican cheeses for quesadillas are made right here in Wisconsin – the State of Cheese™ and America’s Dairyland. For more than 180 years, our cheesemakers have been tinkering with and perfecting recipes from all over the world. In recent years, Wisconsin cheesemakers have become experts at producing many of Mexico’s finest styles and varieties. Along with cheese for quesadillas, you’ll find specialty cheeses like queso añejo, panela, queso blanco, queso fresco, and more. It’s all part of our effort to find as many ways as possible to share as much cheese with as many people as possible because we believe cheese makes the world a better, happier place.

When choosing the best Mexican cheese for quesadillas, you might opt for this dish’s namesake cheese: queso quesadilla, a super-melter with a mild buttery flavor. You could also make the case that queso chihuahua is the best Mexican cheese for quesadillas – its richer, slightly sharper flavor adds a creamy tang to the tasting experience. Some folks prefer the milder flavor of queso asadero, while others feel queso oaxaca – the mozzarella of Mexico – is the best Mexican cheese for quesadillas because of its stringy, lush texture.

Of course, when deciding which Mexican cheese for quesadillas works best, the good news is that one must try them all – perhaps over and over again!

Everything to know about Mexican cheese for quesadillas

Quesadillas have been part of Mexican cuisine for centuries, originating sometime after Spanish settlers introduced dairy animals to the region in the 16^th century. Traditionally, quesadillas are cooked on a skillet or a round griddle called a comal, usually without using any oil. A tortilla is placed on the skillet, then it’s topped with cheese and other fillings before the tortilla is folded over or a second tortilla is placed on top. The quesadilla is cooked until the cheese is fully melted and the tortilla is crispy.

These are widely considered the best Mexican cheeses for quesadillas:

• Queso oaxaca: Known as "the mozzarella of Mexico," queso oaxaca is a semi-soft, stringy cheese with excellent melting properties and a mild, creamy, slightly tangy flavor. Made from cow’s milk using the pasta filata technique, it becomes velvety when melted, making it perfect for quesadillas and other dishes where stretchy cheese is desired.
• Queso chihuahua: Originating from the Chihuahua region, this semi-soft to semi-hard cheese has a rich, slightly sharp, and creamy flavor with a buttery finish. Made from cow’s milk and aged longer than oaxaca, queso chihuahua cheese melts smoothly, adding depth and richness to dishes like quesadillas.
• Queso asadero: This is a semi-soft white cheese with a mild, buttery flavor and a smooth, texture when melted. Made from cow’s milk and lightly aged, it melts evenly, making it ideal for quesadillas and other cheese-centered dishes.
• Queso quesadilla: Specifically designed for melting, queso quesadilla is a semi-soft cheese with a mild, buttery flavor that becomes creamy and stretchy when heated. Made from cow’s milk, its soft and creamy texture is perfect for creating the ultimate melted cheese experience in quesadillas.

Preparing quesadillas and pairing beverages

Quesadilla recipes

There are an infinite number of ways to prepare a quesadilla. Some favorites include:

• Classic Queso Oaxaca Quesadilla: Simply melt shredded queso oaxaca between two flour tortillas. Serve with salsa verde and guacamole for a traditional, comforting snack or meal.
• Chorizo and Queso Chihuahua Quesadilla: Fill a tortilla with crumbled, cooked chorizo and queso chihuahua. The bold flavors of the chorizo pair beautifully with the creamy, rich cheese.
• Mushroom and Queso Asadero Quesadilla: Sauté mushrooms with garlic and onions, then stuff into tortillas with queso asadero. The earthy mushrooms and lush cheese create a satisfying combination.
• Spinach and Queso Quesadilla: Sauté spinach with a touch of garlic and chili flakes. Add queso quesadilla for a creamy, cheesy, and nutritious quesadilla.
• Queso Oaxaca and Huitlacoche Quesadilla: Huitlacoche, also known as Mexican truffle, adds an earthy flavor that pairs wonderfully with queso oaxaca’s creamy, tangy notes.

What to drink with quesadillas

Your choice of beverage depends on the specific ingredients in your quesadilla. If you’re drinking beer, go for a light and crisp Mexican lager – it’s mild flavor and refreshing carbonation will cut through the richness of the cheese. Pilsners also provide a nice contrast to the creamy and decadent texture of quesadillas. A hefeweizen or Belgian-style wheat beer are also great options – their fruity and sometimes spicy character offers a mouthfeel that complements the creaminess of Mexican cheese for quesadillas.

With wine, the high acidity, citrus flavors, and herbaceous notes of a sauvignon blanc will complement many of the fresh ingredients in a quesadilla, especially lime, cilantro, and tomatillo. A dry rosé provides bright acidity and subtle red fruit flavors that balance the richness of the quesadilla cheese. And an unoaked chardonnay offers crisp acidity and fruit-forward flavors that are a good match for the creamy, melty cheese in quesadillas.

If you’re in the mood for something harder, Mexican spirits like tequila and mezcal are the ideal choices.