👉Quesadillas with Oaxaca Cheese

Quesadillas with Oaxaca Cheese Recipe

These delicious Quesadillas with Oaxaca Cheese are a mouthwatering twist on a classic dish that’s perfect for a quick lunch, weeknight dinner, or even as an appetizer for gatherings. Oaxaca cheese is known for its stringy, creamy texture, making it an ideal melting cheese that binds together the flavorful filling of juicy shredded chicken, fresh tomatoes, zesty red onions, and aromatic cilantro. With a hint of cumin, each bite bursts with a satisfying blend of vibrant, cheesy, and savory goodness.

Let’s take these quesadillas to the next level with detailed ingredient insights, step-by-step instructions, valuable cooking tips, and more! Whether you’re making them for a casual family dinner or a small fiesta, these quesadillas are sure to be a hit.

Ingredients Overview

4 large flour tortillas: These act as the base and top for the quesadillas. Opt for fresh, soft tortillas for the best results. If desired, you can use whole wheat or gluten-free tortillas for a healthier option.
2 cups shredded Oaxaca cheese: Oaxaca cheese is similar to mozzarella, offering a smooth, creamy texture that melts beautifully. If you can’t find it, mozzarella or Monterey Jack are great substitutes.
1 cup cooked chicken, shredded: Leftover rotisserie chicken works perfectly here, or you can quickly cook a chicken breast with simple seasoning for an extra burst of flavor.
1/2 cup diced tomatoes: Use firm, ripe tomatoes to avoid excess liquid in the quesadillas. Roma or vine-ripened tomatoes are ideal choices.
1/4 cup chopped cilantro: This herb adds a fresh, citrusy note to balance the richness of the cheese.
1/4 cup diced red onion: Red onions add a pop of color and a sweet crunch. You can substitute with green onions if you prefer a milder flavor.
1 teaspoon cumin: Adds a warm, earthy flavor that complements the cheese and chicken.
Salt and pepper to taste: Essential for enhancing the flavors in the filling.
Olive oil for cooking: A small amount of oil helps achieve a crispy, golden-brown tortilla.

Step-by-Step Cooking Instructions

1. Heat the Skillet

In a large skillet, heat a teaspoon of olive oil over medium heat. Swirl it around the pan to coat evenly. Heating the skillet first ensures a perfect, crispy exterior for your quesadillas.

2. Assemble the First Quesadilla

Place a tortilla in the skillet and sprinkle half of it with 1/2 cup of shredded Oaxaca cheese. Distributing the cheese evenly ensures every bite is cheesy and satisfying.
Layer with 1/4 cup of shredded chicken, 2 tablespoons of diced tomatoes, 1 tablespoon of chopped cilantro, and 1 tablespoon of diced red onion. Add a sprinkle of cumin, a pinch of salt, and a dash of black pepper. This seasoning adds a delightful, smoky warmth to the quesadilla.

3. Top with the Second Tortilla

Top the filled side with another tortilla and press down gently with a spatula. Pressing helps the cheese and ingredients meld together, making the quesadilla easier to flip.

4. Cook Until Golden and Melty

Cook for 2-3 minutes on the first side, or until the tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula and cook for an additional 2-3 minutes on the other side, until the cheese is fully melted and both sides are crispy and golden.

5. Repeat and Serve

Repeat with the remaining tortillas and filling ingredients until all quesadillas are cooked. If needed, add more oil to the skillet between batches to keep the tortillas from sticking.
Cut into wedges and serve hot. Use a sharp knife or a pizza cutter for clean, even slices.

Helpful Tips

1. For crispier quesadillas: Brush the outside of each tortilla with a light coating of olive oil or melted butter before cooking.

2. Avoid overfilling: While it’s tempting to load up on the filling, too much can cause the quesadilla to become soggy and difficult to flip.

3. Cook over medium heat: Cooking on medium ensures the tortillas brown evenly without burning before the cheese has a chance to melt.

4. Add some heat: For a spicy kick, sprinkle in some sliced jalapeños or a dash of chili powder to the filling.

5. Cheese first and last: Always start with a layer of cheese and end with one before adding the top tortilla. This technique helps glue the quesadilla together.

Storage and Reheating Tips

Storing: Allow leftover quesadillas to cool completely, then store them in an airtight container. Refrigerate for up to 3 days.
Freezing: For longer storage, wrap individual quesadilla wedges tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
Reheating: Reheat in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crispy. Alternatively, reheat in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the tortillas soggy.

Frequently Asked Questions

1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well and add a unique flavor. Just be gentle, as they can be more delicate than flour tortillas.

2. What can I substitute for Oaxaca cheese?
Monterey Jack or mozzarella are great substitutes if Oaxaca cheese is unavailable.

3. Can I make these quesadillas vegetarian?
Absolutely! Swap the chicken for black beans or sautéed mushrooms for a tasty vegetarian option.

4. How do I keep the quesadillas from getting soggy?
Make sure your skillet is hot before adding the tortilla, and avoid overfilling with ingredients that have high water content.

5. Can I add other vegetables?
Yes, bell peppers, corn, and spinach are excellent additions. Just sauté them first to remove excess moisture.

6. Can I use pre-cooked chicken?
Yes, rotisserie chicken or any leftover cooked chicken works perfectly for this recipe.

7. Can I add more spices?
Feel free to add paprika, garlic powder, or even taco seasoning to the filling for extra flavor.

8. What’s the best way to flip a quesadilla?
Use a large spatula and hold the top tortilla gently as you flip. If you’re nervous, slide it onto a plate first, then flip it back into the skillet.

9. Can I bake the quesadillas instead?
Yes, preheat the oven to 375°F, place quesadillas on a baking sheet, and bake for 8-10 minutes until crispy and melted.

10. How do I keep them warm for serving?
Place cooked quesadillas on a baking sheet in a 200°F oven while you cook the rest.

11. Can I use low-fat cheese?
Yes, but note that low-fat cheeses may not melt as smoothly as full-fat varieties.

12. What dipping sauces go well with quesadillas?
Serve with salsa, guacamole, sour cream, or a squeeze of lime for extra zest.

13. How do I make the quesadillas extra cheesy?
Add an extra handful of cheese inside, and consider sprinkling some on the outside for a crispy, cheesy crust.

14. Can I add a smoky flavor?
Yes, try adding a touch of smoked paprika or chipotle peppers for a smoky kick.

15. Can I grill these quesadillas?
Yes, use a grill pan or cook over a low flame to prevent burning.

16. How can I prevent the filling from spilling out?
Press down gently with a spatula as they cook to compact the filling.

17. What’s the best way to cut quesadillas?
Use a sharp knife or pizza cutter for clean slices.

18. Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate until ready to assemble.

19. What are some good sides for quesadillas?
Pair with a side salad, Mexican rice, or tortilla soup for a complete meal.

20. How do I make my quesadillas more filling?
Add hearty ingredients like beans, corn, or even leftover roasted veggies.