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.
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)
A large double boiler
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.
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.
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.
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.
4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber
- 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.