Bacon, Egg & Cheese Quesadillas Recipe (2024)

FAQs

What cheese melts the best 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.

I like to make quesadillas without butter, but you could put butter in the frying pan before adding the tortilla. Serve with sour cream and salsa.

Don't use butter or oil to cook them in the pan – swap that butter for mayo! Using mayo in place of butter is great because you don't have to wait for butter to soften to spread it onto the tortilla. Also, jarred mayo contains a bit of sugar that promotes browning and extra crispiness.

One trick — a surprising trick! — is to use only a little bit of butter or oil in the pan when cooking the quesadillas. Too much and I find the tortilla ends up soggy and greasy instead of crispy. Just a half teaspoon or so to coat the bottom of the pan ensures a crispy tortilla with golden-brown spots.

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.

Asadero. Also known as queso quesadilla, asadero cheese is great for melting. Try it with these Hatch Chiles Rellenos and in this delectably melty grilled Queso Flameado.

Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press. I cooked mine in a pan, so I used a spatula to slightly flatten and flip the quesadilla. Cook until browned on both sides and enjoy with whatever toppings you want.

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.

What tortilla is best for quesadillas? ›

And in Northern Mexico and the US, flour tortillas become the quesadilla standard. That evolution brought us here, to the style of quesadilla that's now popular in the US and that this recipe yields. It features a flour tortilla, melty cheese, and flavorful fillings like veggies and beans.

Fold the empty half of the tortilla over the toppings. Place the quesadilla in the press, close the press gently (don't push down) and cook until the tortilla is golden brown and the cheese is melted, about 5 minutes.

In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Oaxaca Cheese

Whether in the form of fondue or a dip for nacho chips, it is incredibly delicious! Oaxaca is similar to Velveeta when it is melted but is lighter (more white) in color and doesn't have the same tang or zest, but you can always add any spices you fancy.