Quesadillas with Guacamole Cheese Recipes | Jamie Oliver Recipes (2024)

FAQs

What is the best melting cheese for quesadillas? ›

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

You want to use enough cheese because it will hold the whole thing together. Too little, and your filling will fall out.

Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat. Add the tortilla and top with cheese.

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

– Queso Oaxaca: One of the best types of cheese for melting on top or inside of Mexican dishes is Queso Oaxaca. It is the Mexican equivalent of mozzarella cheese. There is a reason that this is the most common cheese used inside the very popular quesadilla.

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Coat a skillet with cooking spray and put it on the stovetop over medium heat. Place two tortillas in the pan. Sprinkle one-eighth of the cheese on half of each tortilla.

Ingredients. Butter – A bit of unsalted butter ensures that the quesadilla doesn't stick to the pan and the outsides get nice and crispy. Flour tortillas – For 2 two half-moon quesadillas, use just 2 medium-size (8-inch) flour tortillas.

Do you cook quesadillas on high or low heat? ›

They're not the healthiest choice when you're dining out. Those globs of glorious melted cheese are full fat and the fillings may be glistening from the oil they're sautéed in. But if you make your own quesadillas, you can keep the delicious taste while you jettison most of the fat calories.

The quesadilla is crispy on the outside without being hard, and it's moist on the inside, the melted cheese providing a contrast. You need really good melting cheese and good tortillas. Aside from the flavors, you've got to pay attention to the mouthfeel: it's crispy then creamy then soft then crispy-crunchy.

Queso Oaxaca is probably the most popular choice of cheese for melting. It has a stringy texture, not totally unlike mozzarella, and has a similar taste and texture.

Semi-soft creamy cheese with mild flavor that's great for melting. Quesadilla Cheese is a semi-soft, creamy cheese from Northern Mexico with a mild flavor similar to Monterey Jack. It's a versatile melting cheese that pairs well with traditional ingredients as well as creative flavor combinations.

If you follow the tips below, you can count on a smooth sauce when you use Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind.