10 Best Cheeses to Use in Quesadillas (+ Easy Recipe)

Quesadillas are simple, delicious and endlessly versatile. The key ingredient? Cheese. The right cheese melts beautifully, adds rich flavour and creates that perfect stretchy bite. While many people use Cheddar or Mozzarella, authentic Mexican cheeses offer even better results.

SEE ALSO: The most iconic cheesy dishes from all around the world →

This guide explores the best cheeses for quesadillas, focusing on traditional Mexican varieties. Whether you want a mild, creamy filling or a bold, tangy bite, there’s a cheese for you.

What makes a great quesadilla cheese?

The best cheeses for quesadillas should melt well. A good melt ensures the tortilla holds everything together. The cheese should also have enough flavour to complement the fillings.

Here’s what to look for:

• Great meltability – Soft, semi-soft or fresh cheeses work best.
• Balanced flavour – Mild cheeses blend well, while aged cheeses add depth.
• Good stretch – If you love gooey quesadillas, pick a cheese with elasticity.

Now, let’s explore the best Mexican cheeses for quesadillas.

Oaxaca cheese

Oaxaca cheese is often called the “Mexican Mozzarella”. It has a mild, slightly salty flavour and melts perfectly. Made by stretching curds, it pulls apart in strings like Mozzarella. Originally from the state of Oaxaca, this cheese is a staple in Mexican cooking. If you’re going to use one Mexican cheese in your quesadillas, this is the one!

Why use it?

• Excellent meltability
• Mild flavour that pairs with any filling
• Authentic taste for traditional quesadillas

Best for:

Classic quesadillas with just cheese or with grilled vegetables and chicken.

Chihuahua cheese

Chihuahua cheese, also known as Queso Menonita, is a semi-soft cheese with a buttery and slightly tangy flavour. It comes from the Mennonite communities of Chihuahua, Mexico. Aged versions develop a more pronounced taste, making it a great all-purpose cheese.

Why use it?

• Melts easily without becoming greasy
• Richer taste than Oaxaca cheese
• Great for adding depth to fillings

Best for:

Quesadillas with mushrooms, chorizo or beans.

Queso Asadero

Queso Asadero is a semi-soft cheese with a mild, creamy taste. It stretches beautifully, making it ideal for quesadillas. This cheese originates from northern Mexico and is often used in baked dishes and melted cheese dips.

Why use it?

• Silky melt with excellent stretch
• Mild but slightly buttery flavour
• Stays smooth when melted

Best for:

Quesadillas with spicy fillings like jalapeños or chipotle chicken.

Queso Manchego

Mexican Queso Manchego is different from the Spanish version. It’s made from cow’s milk and has a smooth, creamy texture. The flavour is mild but slightly nutty, making it a great melting cheese.

Why use it?

• Creamy with a subtle nutty flavour
• Melts well without becoming stringy
• Adds richness to quesadillas

Best for:

Quesadillas with roasted peppers and grilled steak.

Queso Fresco

Queso Fresco is a fresh, crumbly cheese that doesn’t melt well. However, it adds a light, tangy contrast when sprinkled on top of quesadillas. It’s often used as a finishing cheese to balance richer, melted varieties.

Why use it?

• Adds freshness to heavy fillings
• Slightly salty with a mild tang
• Great for topping rather than filling

Best for:

Quesadillas with black beans, avocado or salsa.

Queso Panela

Queso Panela is a soft, fresh cheese that holds its shape when heated. It doesn’t melt like Oaxaca or Chihuahua but gets warm and slightly creamy. It absorbs flavours well, making it great for seasoned dishes.

Why use it?

• Holds its texture in quesadillas
• Absorbs flavours from spices and sauces
• Light and mild, balancing stronger cheeses

Best for:

Quesadillas with bold spices or smoky meats.

Other cheeses to consider

If you can’t find Mexican cheeses, try these alternatives:

• Mozzarella – Similar to Oaxaca in texture and stretch.
• Monterey Jack – A mild, creamy option with great meltability.
• Provolone – Adds a slight tang and excellent stretch.
• Colby – Smooth and slightly sweet, with good melting properties.

These work well, but Mexican cheeses create the most authentic flavour.

How to combine cheeses for the best flavour

Using a mix of cheeses can create an even better quesadilla. Here are some great combinations:

• Oaxaca + Chihuahua – Ultimate meltability with a buttery finish.
• Queso Asadero + Queso Fresco – Creamy texture with a light, tangy contrast.
• Chihuahua + Manchego – Rich, nutty with a touch of umami.
• Mozzarella + Provolone – A great alternative if Mexican cheeses aren’t available.

Mixing cheeses balances texture and taste, making every bite more delicious.

Corn vs flour tortillas – which is better?

The type of tortilla you use can change the flavour and texture of your quesadilla.

• Corn tortillas – Traditional, slightly sweet and crisp up nicely.
• Flour tortillas – Softer, stretchier and hold more filling.

For an authentic Mexican quesadilla, go with corn. If you prefer larger, stuffed quesadillas, flour tortillas work best.

Best fillings to pair with cheese

While cheese is the star, great fillings make quesadillas even better. Try these ideas:

• Meats – Grilled chicken, chorizo or carnitas.
• Vegetables – Sautéed mushrooms, roasted peppers or caramelised onions.
• Beans – Black beans or refried beans for extra creaminess.
• Extras – Pickled jalapeños, fresh coriander or a drizzle of hot sauce.

The key is to balance textures and flavours without overpowering the cheese.

Final thoughts

The best cheeses for quesadillas offer the perfect melt, stretch and flavour. Authentic Mexican options like Oaxaca, Chihuahua and Asadero make all the difference. Want to take your quesadillas to the next level? Try mixing cheeses for extra depth.

What’s your go-to cheese for quesadillas? Share your favourite combinations in the comments!