Kale, Mushroom & Goat Cheese Quesadillas Recipe - Cookin Canuck (2024)

FAQs

What kinds of cheese do you think goes well in a quesadilla? ›

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.

Ingredients to make a cheese quesadilla

Shredded cheese: The shredded cheese is the key ingredient as it melts and creates that cheesy and savory filling. Butter: Cooking the quesadillas in butter gives them a crispy and golden exterior, adding a nice texture to each bite. You can also use olive oil.

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

What makes a quesadilla a quesadilla is the use of a tortilla and cheese. The tortilla is traditionally made of corn, although some modern variations use flour tortillas. The cheese is usually melted inside the tortilla, and additional fillings such as meat, vegetables, or beans can be added.

– 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.

Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate.

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.

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. 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.

Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

How to seal the edges of a quesadilla? ›

How do you seal the edges of quesadillas? While the melted cheese should be more than enough to keep your quesadilla together, some prefer tightly sealed edges that prevent even the smallest amount of filling from escaping. To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it.

A Mexican cheese blend typically includes cheeses such as cheddar, Monterey Jack, queso quesadilla, asadero, Oaxaca, and cotija for a flavorful and melty combination. You can also use Tex Mex cheese blend, Monterey jack cheese, shredded cheddar cheese, and/or mozzarella cheese – any favorite melty cheeses will work.

The first method involves a single tortilla that's filled with cheese and other ingredients, then folded into a half-moon shape. The second method involves piling all your ingredients on top of one tortilla, then sandwiching it with a second tortilla.

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

The answers are really all over the place. If you are eating in a Mexican restaurant in the US, it is probably Monterey Jack cheese. The cheeses used in Mexico for quesadillas could be Jack, Oaxaca, Chihuahua, Asadero, or Mennonita.

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.

Fresh house-grated cheddar cheese and signature creamy Queso Blanco grilled between two flour tortillas.