What is quesadilla cheese

what is quesadilla cheese

Quesadilla cheese:

The origin of quesadilla cheese is the state of Sinaloa in Northern Mexico and a few regions of Texas. Traditional methods and practices which were originated from the Chihuahua, Mexico are followed for making Quesadilla cheese. it is a stretched-curd cheese available in a variety of shapes like braids, ball, or round. Quesadilla cheese is referred to as Quesillo Oaxaca when shaped like a ball. It is called Asadero when shaped in bricks for slicing.

Quesadilla cheese is very versatile, white-colored, mild, semi-soft, and creamy cheese made from cow’s milk. Its texture is similar to mozzarella or provolone. It’s specialty is that it melts easily and becomes stringy on heating, it can be used as a substitute of Monterrey Jack, and it’s the best cheese for some recipes like sandwiches, quesadillas, hamburgers, nachos, enchiladas, etc.

Quickly, quesadilla/Asadero cheese can be described as “string-cheese having a taste like Monterey jack”. So in those dishes where the exact taste of the cheese is not mandatory, you are free to use one of these. For example, stuffed tacos are topped with a thin layer of cheese, so in case of tacos, you can use either of them. When you are stuffing a pepper, it requires a lot of cheese so in this situation you have to select the most appropriate cheese.

Quesadilla substitute:

Asadero/Quesadilla cheese is commonly available in the grocery stores as well as in the Mexican supermarkets. You can also choose Oaxaca cheese in place of quesadilla, both are very similar. Although cheeses are available in the market, I always recommend preparing your home-made cheese that is full of nutrition and also hygienic. Another advantage is that home-made quesadilla or any other cheese will be pure and without any additive, fixative or preservative. Making fresh cheese is also a very productive and rewarding activity.

Asadero vs oaxaca cheese:

Sometimes quesadilla/asadero cheese is confused with Oaxaca cheese. Although both are too similar to each other there some major differences also exist.


Oaxaca is named based on a place in the South of Mexico but Quesadilla/Asadero has its origin in the North of Mexico.


The texture of Oaxaca cheese is usually dry and somewhat hard while the quesadilla/asadero cheese is semi-soft. These are not particularly large differences so you are free to substitute one for others.

How to make quesadilla cheese at home:

In terms of texture Quesadilla/Asadero cheese and string cheese are closely related. Both are made by following the “Pasta filata” process. In this procedure, cheese dough is stretched to get the stringy texture. Although the texture is the same both cheeses are different in taste. Asadero cheese has a taste similar to the Monterey jack.

Quesadilla cheese is not difficult to make. Its making involves some specialized ingredients and cheese specific tools. You should have a strainer, cheesecloth, thermometer, and other necessary ingredients to make quesadilla and other cheeses at home.


Milk full fat:                   1 gallon

Non-chlorinated water:  A lot of

Rennet:                           3/4 cup

Salt:                                In small amount (to make brine)


Instant-read thermometer

A large double boiler


A colander


Step 1:

First of all, set up the double boiler and heat all the milk to about 145 degrees Fahrenheit. Keep this milk here for almost 30 minutes so that milk gets pasteurized. Skip this process if pasteurized milk is already in use. When your milk temperature lowers down to 95 degrees Fahrenheit, then stir in the rennet. Allow rennet to work for 1 hour.

Step 2:

After the curd formation, cut the cheese with the help of a knife into 1-inch cubes. Allow them to heal for a minimum of 10 minutes without any disturbance. Some people suggest that you have to wash the curds at this stage. Take a strainer and place it inside of the boiler and spoon out almost a third of the whey. Save this whey and use it in many recipes. Use an equal amount of non-chlorinated water to replace the whey. The line on the inside of the pot will help you in estimating how much water to add. Allow the curds to sit for almost 15 minutes so that water absorbs some of the acidity.

Step 3:

Make sure that your whey is all set, drain the in the cheesecloth-lined colander. The solid curd will serve as the base of the cheese. Leave it for 10-20 minutes so that it gets drained thoroughly. Next step is to give quesadilla cheese a string-cheese like texture. Take a large mixing bowl with hot water, hot enough to put your hands in. Use gloves and give your curd melty ball-like shape, then knead them together. Stretch them in the form of long strings and then again turn them into the ball shape to make them presentable.

Step 4:

After pressing the cheese into the mold, submerge in the cold water for almost 15 minutes until it sets. The next step is to add salt to the cheese. You can directly add salt but some people prefer to make a solution of salty water and then immerse their cheese for 30-60 minutes into that brine. Now your homemade Quesadilla/Asadero cheese is ready. You can store it for almost 2 weeks in the fridge.

Things to remember:

Pasteurization is a process in which milk is heated at a very high temperature to kill all the bacteria before it’s sold in the store. Sometimes there is an issue with the store-bought milk that is pasteurized at ultra-high temperature (UHT) or ultra-pasteurized (UP). Both of these types of milk will not form curds. So be careful in milk selection.

You can also use homogenized milk. It will be fine.

Uses of quesadilla cheese:

Quesadilla cheese has a good flavor and it can be used in a lot of Mexican dishes like in making quesadillas, for stuffing peppers, and for accenting dishes. Melted Quesadilla cheese is also used in tacos, on pizza, sandwiches, etc.

Chicken and quesadilla cheese recipe:

It is the best recipe loaded with melted quesadilla cheese and a delicious, flavorful chicken and black pepper filling. The best quesadilla cheese should be stretched to form thin strings before melting or using them in quesadillas. Chicken and cheese quesadilla is a Mexican comfort food loved by many people in the whole world.

Chicken and quesadillas cheese recipe

Recipe by ThecheesemacCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time





Quesadilla cheese is very versatile, white-colored, mild, semi-soft, and creamy cheese made from cow’s milk.


  • Chicken breast
    1 1/5 lbs boneless chicken breast
    Chicken breast is leaner than the thighs. It is a good option that is balanced with fatty cheese.

  • Grounded cumin
    1 teaspoon
    It will add a classy flavor.

  • Chili powder
    2 teaspoon
    It will add spice in the quesadillas

  • Pepper and salt
    Salt and freshly ground pepper according to your taste
    They are used to season the cheese quesadilla filling.

  • Olive oil
    4 teaspoon olive oil
    It is used here just to sauté the chicken.

  • Red onion
    2/3 cups chopped red onions.
    Yellow onion can be used in place of yellow onions.

  • Bell pepper
    2 cups bell pepper finely chopped.
    Both red and green bell peppers will give beautiful color to the filling.

  • Lime
    1 tablespoon fresh lemon juice
    This will give a delicious flavor to the quesadillas.

  • Garlic
    2 minced garlic cloves
    Fresh garlic is used for the best flavor.

  • Flour tortillas
    6 flour tortillas
    Large size tortillas will be able to fit more filling and cheese.

  • Butter
    3 tablespoon melted butter
    Butter is used for flavor as well as to get crisp.

  • Shredded Mexican cheese
    3 cups (12 oz) shredded Mexican cheese
    Colby and Monterey cheese is also a good combination. You can use different types of cheeses.


  • Season chicken: Take chicken breast boneless and toss it with spices (chili powder, pepper, salt, cumin powder) in measured quantities.
  • Sauté chicken and veggies: In a non-stick skillet heat 2 teaspoon of olive oil over medium-high heat. Add chicken and cook for almost 6 minutes or until it is properly cooked. Transfer this cooked chicken to a medium-sized mixing bowl. In the skillet add the remaining olive oil; heat it and sauté bell pepper and red onion until tender for about 6 minutes, add garlic at the end, and cook for more 1 minute. Transfer the sautéed vegetables to the bowl with chicken. Add lime and toss again.
  • Butter tortillas: Take tortillas and butter the upper side of the tortillas with a brush. Clean the skillet with paper towel and heat over the medium-low heat.
  • Quesadillas assembling in a skillet: Transfer the tortilla to the skillet with the butter side down to the skillet and then quickly put half cup cheese over one half of the tortilla, then add 3/4 cup of the chicken and veggies mixture. Fold the tortilla top half over.
  • Cooking: Cook both sides of the tortilla until golden brown.
  • Repeat process: Repeat the same step with the remaining tortillas, filling, and cheese.
  • Serve: Before serving the tortillas cut them into 2-3 wedges. Serve these wedges with desired toppings.


  • BEST CHEESES FOR QUESADILLAS: Monetary jack, Colby jack, Asadero cheese, Oaxaca cheese
  • These above-mentioned cheeses are perfect for making quesadillas because they melt perfectly and also have a lovely flavor. Asadero and Oaxaca are the best options for Mexican quesadillas.

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 33g 51%
    • Saturated Fat 17g 85%
  • Cholesterol 130mg 44%
  • Sodium 120mg 5%
  • Amount Per Serving% Daily Value *
  • Potassium 646mg 19%
  • Total Carbohydrate 37g 13%
    • Dietary Fiber 3g 12%
    • Sugars 5g
  • Protein 29g 58%
  • Vitamin A 250%
  • Vitamin C 66.9%
  • Calcium 501%
  • Iron 3.4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Comment