Mexican🍞 Bread & bakery

Four Mexican Cheese Quesadillas: Queso Fresco, Oaxaca, Panela & Asadero

Name: Four Mexican Cheese Quesadillas: Queso Fresco, Oaxaca, Panela & Asadero
Total time: 30 min
Cuisine: Mexican
Ingredients: ~200 g Queso fresco; ~4 Corn tortilla (store-bought); ~150 g Oaxaca cheese (quesillo); ~1 Chorizo (store-bought); ~4 Corn tortilla (machine-made, larger); ~200 g Panela cheese; ~1 cup Refried beans; ~2 tbsp Olive oil; ~4 Homemade corn tortilla; ~150 g Asadero cheese; ~200 g Thin-cut ribeye steak (cacheteada); ~4 Flour tortilla; ~1 cup Salsa

⏱ 30 min

This video demonstrates four classic Mexican quesadillas, each featuring a different traditional Mexican cheese: queso fresco, Oaxaca (quesillo), panela, and asadero. Each cheese is paired with a different filling and tortilla for a quick, easy, and delicious snack or meal.

Adapted from a video by ArnieTex

The Four Cheeses Mexican Restaurants Use for Quesadillas: Queso Fresco, Oaxaca, Panela & Asadero

Watch on YouTube

Ingredients

Queso frescosliced~200 gest.
Corn tortilla (store-bought)~4est.
Oaxaca cheese (quesillo)pulled into strings~150 gest.
Chorizo (store-bought)~1est.
Corn tortilla (machine-made, larger)~4est.
Panela cheesesliced thick~200 gest.
Refried beans~1 cupest.
Olive oilused to cook the beans; traditionally lard is used~2 tbspest.
Homemade corn tortilla

Steps

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1
Mama Tex quesadilla: Place a corn tortilla and slices of queso fresco together on a hot comal, warming both sides and flipping the cheese to heat through.
2
Add a few more slices of queso fresco onto the tortilla for a thicker, chunkier bite.
3
Fold the tortilla over the cheese and continue toasting until the outside gets a few golden-brown charred spots for extra flavor. Remove, let cool slightly, and serve with salsa if desired.
4
Chori queso quesadilla: On the hot griddle, break up and cook store-bought chorizo until well browned.
5
Turn the heat down, add shredded Oaxaca cheese to the chorizo, and stir together until melted, aiming for roughly a 50/50 cheese-to-chorizo ratio.
6
Warm a larger machine-made corn tortilla until it starts to puff, flip it, spoon the chorizo-cheese mixture on top, fold over, and crisp both sides to form a crusty cheese edge (queso costra).
7
Remove from heat, let cool slightly, and enjoy this classic chori queso quesadilla.
8
Panela and beans quesadilla: Warm the refried beans with a little olive oil until heated through.
9
Slice the panela cheese into thick pieces and sear on the hot griddle until slightly charred, drying it out a bit to intensify the flavor.
10
Spread the warm refried beans on a homemade corn tortilla, top with the seared panela cheese, fold over, and flip on the griddle until warmed through and set.
11
Let cool slightly before eating, adding salsa to taste if desired.
12
Asadero and ribeye quesadilla: Sear the thin-cut ribeye steak on a very hot griddle/plancha quickly to desired doneness.
13
Place grated asadero cheese onto a flour tortilla and let it start to melt on the griddle.
14
Add the seared ribeye on top of the melted cheese, fold the flour tortilla over, and continue toasting until it develops a bit of golden char for extra flavor.
15
Remove, let cool slightly, and serve with salsa if desired.

Four Mexican Cheese Quesadillas: Queso Fresco, Oaxaca, Panela & Asadero

Ingredients

Steps

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