What Cheese to Use for Quesadillas (23 Best Cheeses)

There are so many different types of cheese out there, and it can be overwhelming when you’re trying to figure out which one is best for your quesadillas.

So what cheese should you use for quesadillas?

The best cheeses to use for quesadillas are oaxaca, asadero, manchego, and chihuahua. These cheeses are all soft and creamy, which makes them perfect for melting in a hot skillet. They have an appealing salty flavor that goes well with the other ingredients in a quesadilla.

We tried a bunch of different kinds and have compiled our findings below.

What Cheese to Use for Quesadillas

Quesadillas are fairly easy to make, but there are a few things to keep in mind when making them.

First and foremost, you’ll need some good cheese.

There are many different types of cheeses available, but here are some ideas for what cheese to use for quesadillas:

1. Monterey Jack

This cheese is mild, creamy, and melts beautifully.

We found that it was good on its own but also worked well when combined with other cheeses.

For example, you can use Monterey Jack in combination with cheddar or mozzarella to make it more flavorful.

2. Gouda

This cheese has a mild flavor, which makes it great as an introductory cheese in your quesadilla if you’re looking for something bland and easy to work with.

It’s also perfect for adding some extra flavor to a basic quesadilla without overpowering the other ingredients or making them taste too salty like some of the sharper cheeses might do!

3. Oaxaca Cheese

This cheese has a semi-soft texture that melts easily when cooked, but doesn’t get too oily or greasy when melted down so it doesn’t leave any excess oil on your hands after eating one either!

The flavor is earthy yet mellow at the same time—perfect for those who aren’t really into spicy foods but still want something more than just plain old cheddar cheese too!

4. Asadero cheese

This cheese is pretty similar to Gouda in terms of taste but has more moisture content because it’s not aged like Gouda is—so it’ll melt faster!

In fact, we found that this was one of our favorites because it melted so easily without being too greasy or heavy tasting like some other cheeses can be when they’re melted into something like quesadillas: it just melts nicely into each bite without overpowering anything else on your plate!

5. Manchego Cheese

This one is perfect if you want something delicious that will add some real zip-pow to your quesadilla!

It’s got tons of flavor with just enough spice to make even the most boring ingredients stand out on their own so they can shine through without getting lost in all those flavors together!

6. Chihuahua Cheese

When we say “slightly sour,” we mean just enough to give it a bit of an edge without making it taste like vinegar or anything that would turn off most people who aren’t used to eating sour foods like this one does!

It’s definitely worth trying out if you’re looking for something more unique than just plain old cheddar cheese but don’t want something too strong either!

7. Mozzarella Cheese

This one is great if you’re looking for something creamy and mild but still flavorful enough to stand up against other ingredients in your quesadilla.

It’s perfect for adding that extra little bit of oomph without making everything else taste too salty or sharp!

8. Asiago Cheese

This cheese is great because it has a strong flavor that isn’t too overpowering but still adds tons of deliciousness to your quesadilla!

It’s also super versatile—you can use it on its own for an appetizer with crackers or have it mixed into pasta sauce for an extra kick of flavor that won’t overpower anything else on your plate!

It has a flavor reminiscent of Parmesan but is creamier and nuttier than most other types of cheeses out there (like Romano or Parmesan).

9. Bel Paese Cheese

This is one of our favorite cheeses because it’s so creamy—it almost melts in your mouth!

It’s delicious on its own but even better paired with vegetables like tomatoes or peppers (or both!) because they bring some contrast to balance out how rich it is by itself.

We also love using this cheese in dips like guacamole or salsa because it adds body without being overpowering like sharp cheddar would be in those situations.

10. Havarti

If you’ve ever had havarti before, then you know how creamy and delicious it can be—but there are also so many other things you can do with this versatile cheese!

This type of cheese is great for melting into sauces or spreads because it melts beautifully without getting stringy or greasy!

11. Goat Cheese

Goat cheese is typically very sharp, so if you’re looking for something that will stand out against other flavors then this is probably your best bet—but beware: if you’re not into strong tastes then this won’t be for you!

12. Swiss Cheese

Swiss cheese has a sweet, nutty flavor that goes well with just about any other ingredient (but especially tomatoes!).

It’s also very versatile—you can use it in both hot or cold dishes—so it works well when making something like quesadillas where you want something more than just melted cheese on top but not necessarily something that needs to be baked or grilled beforehand either!

13. Blue Cheese

This one is definitely more on the pungent side—it’s got a bit of an acidic tang that makes it perfect if you want something with some real “oomph” to it!

If you really want to get creative with your quesadillas, try using blue cheese instead of something like cheddar—it’s got such a strong flavor that it’ll stand up well against any other ingredients that might be competing for attention in your dish!

14. Fontina

If you’re looking for something with a strong taste that will stand out in your quesadilla, this is the one for you!

It has a rich earthy quality that will make even the most basic ingredients seem like they’ve been transformed into something exotic by comparison.

The flavor is very intense so use sparingly if you don’t want things getting overpowered by this cheese’s unique taste profile; otherwise just add more than usual until it reaches the right level of intensity for your tastes!

15. Muenster

Some people say that Muenster is so versatile that it’s hard to go wrong with whatever you choose!

We loved using this one because it adds just enough flavor without being overwhelming—you can really taste all the ingredients in each bite without feeling overwhelmed by any one thing in particular!

16. Provolone

The sharpness of provolone makes it ideal for pairing with other strong flavors like tomatoes or onions.

We recommend using this particular kind if you want to add more layers of texture by incorporating vegetables into your quesadilla filling!

17. Smoked Gouda

This one will give you a little kick of spice and saltiness but not overwhelm the flavors of whatever else you’re putting into your quesadilla.

For example, if you’re using peppers or onions as well as meat, this could be a good choice because it won’t overpower those ingredients’ flavors either!

18. Cotija Cheese

This is another great choice if you want to add a bit more saltiness but still keep things on the mellow side.

It’s also nice because it melts very well and stays nice and melty even when cooked at higher temperatures like those used in frying up quesadillas!

19. Parmesan

This is one of our favorite cheeses to use when we want something that has more flavor than just plain cheddar would provide but still doesn’t overpower the other flavors in our quesadillas.

This is especially true when we’re using things like peppers or onions in addition to tomatoes because those ingredients tend to have strong flavors that may overwhelm other cheeses but don’t stand out too much when paired with this one!

20. Queso Añejo

This cheese has a delicious smoky flavor that pairs perfectly with other ingredients like chorizo or pico de gallo to make a perfectly balanced quesadilla that’s not too heavy on any one ingredient but still full of flavor from start to finish!

21. Panela

This is another great option if you want something mild that won’t overpower your other ingredients but still packs enough flavor to add something special to your quesadillas without being too subtle or bland.

It’s also great because it doesn’t melt when heated up—you can use it in place of mozzarella if you want your quesadillas to be crispy on the outside with gooey cheese inside!

22. Crema

If you’re looking for something with more spice or tanginess, crema is definitely where it’s at!

Our favorite way to use crema is on top of a vegetable-based quesadilla because its creamy texture makes it so easy to spread around on top without being too thick or heavy like some other cheeses might be.

Plus, its bright green color makes for an attractive presentation that looks great alongside any type of filling!

23. Requesón

Requesón is soft and melty but also kind of crumbly—it’s kind of like cottage cheese in that respect!

It’s great for adding moisture and creaminess to your quesadillas without being too heavy because it melts pretty easily when heated up on top of things like onions or chilies, which means it won’t weigh down your meal quite as much as something like cheddar would do if they were melted together instead (which would make them way too salty).

How to Choose What Cheese to Use for Quesadillas

Quesadillas are a delicious, versatile way to enjoy cheese.

Whether you’re craving something spicy or mild, you can find the perfect quesadilla for your taste buds.

So what kind of cheese should you use?

Here are 7 things to consider:

1. What Kind of Quesadilla Are You Making?

There are a lot of different kinds of quesadillas, and each one needs a different cheese.

If you’re making a quesadilla with chicken, for example, you might want to use something like cheddar or Monterey Jack, which are both milder cheeses that will complement the flavor of the chicken without overpowering it.

However, if you’re making an Italian-themed quesadilla with pizza toppings (e.g., pepperoni and green peppers), then you’d probably want to use mozzarella cheese instead—it’ll melt well and provide a nice gooey consistency.

2. Consider the Texture of Your Cheese

If you want a more gooey, melted quesadilla, then you should consider using a cheese with high moisture content and low melting point.

A good example is mozzarella or brie.

If you want a quesadilla that is more firm, then you should consider using a cheese with lower moisture content and high melting point. A good example is cheddar or Gouda.

3. Consider the Flavor of Your Cheese

If you’re making a quesadilla for kids, it’s probably best to use mild cheeses like Monterey Jack or Cheddar so that they don’t overpower the rest of the ingredients in the dish (and potentially scare them off).

But if you’re making one for adults, feel free to use sharper flavors like aged cheddars or Parmigiano Reggiano—they’ll add an element of complexity to your quesadilla!

4. How Spicy Do You Like Your Quesadillas?

It doesn’t matter if you like them mild or spicy—you can make them both ways! Just pick a cheese that will go well with your choice of heat level. If you want something really mild, try using mozzarella or ricotta. If you want something more intense, try using feta or goat cheese.

5. Do You Want Something Hearty or Light?

If you’re looking for something that’s going to fill you up and keep you going all day long, we recommend using a hearty cheese like mozzarella or provolone. If you’re looking for something more light but still flavorful, consider using Monterey jack or Swiss cheese instead.

6. Do You Want to Cut Calories or Fat?

If you’re trying to cut calories, use reduced-fat cheeses like part-skim mozzarella or Muenster.

If you’re trying to reduce fat content without cutting flavor, choose low-fat tartar sauce instead of regular mayonnaise—it has the same tangy goodness with less fat than regular mayo.

7. What Kind of Flavors Do You Want to Highlight?

If you want to highlight certain flavors in your quesadilla, think about what kind of cheese would best complement them (e.g., if you’re making a spicy jalapeño quesadilla, try using pepper jack cheese).

If you’re not sure what kind of cheese would be best for your recipe, check out the ingredients list in your cookbook or online recipe page and see what kind of cheese is used there!

If they don’t specify one way or another—or if they say “use whatever kind”—then try out several different kinds of cheeses until you find one that works best with your dish.

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