Oaxaca cheese, known for its stringy texture and mild, buttery flavor, is a staple in Mexican cuisine that melts beautifully and adds richness to many dishes. Its versatility makes it perfect for everything from quesadillas and tacos to baked dishes and salads, offering a creamy, gooey texture that enhances any recipe.
Ingredients
- Oaxaca cheese – 2 cups, shredded or pulled
- Flour tortillas – 8 medium-sized
- Fresh tomatoes – 2 medium, diced
- Onion – 1 small, finely chopped
- Fresh cilantro – ¼ cup, chopped
- Jalapeño – 1 small, finely chopped (optional)
- Olive oil or vegetable oil – 2 tablespoons
- Black beans – 1 cup, cooked or canned, drained
- Avocado – 1 medium, sliced
- Sour cream or Mexican crema – ½ cup
- Ground cumin – 1 teaspoon
- Garlic powder – ½ teaspoon
- Fresh lime juice – 1 tablespoon
- Salt and pepper – to taste
- Cooked shredded chicken or beef – 1 cup (optional)
- Refried beans – 1 cup (optional)
- Chopped green onions – ¼ cup
- Pickled jalapeños or pickled vegetables – for garnish (optional)
- Chili powder – ½ teaspoon
- Hot sauce – to taste
Instructions
- Prepare the filling by combining the shredded Oaxaca cheese with diced tomatoes, chopped onion, cilantro, jalapeño, black beans, ground cumin, garlic powder, salt, and pepper in a bowl. Mix gently to combine.
- If using, stir in cooked shredded chicken or beef and refried beans for a heartier filling.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Place one flour tortilla in the skillet and spread about ¼ cup of the cheese mixture evenly over half of the tortilla, then fold it over to create a half-moon shape.
- Cook the quesadilla for 2–3 minutes on each side, or until the tortilla is golden brown and the cheese inside has melted.
- Transfer the quesadilla to a cutting board and let it cool for a minute before slicing into wedges.
- Repeat with the remaining tortillas and filling, adding more oil to the skillet as needed.
- To serve, top with sliced avocado, a dollop of sour cream or crema, a squeeze of fresh lime juice, and chopped green onions. Garnish with pickled jalapeños or vegetables if desired.
- For additional flavor, drizzle with hot sauce or sprinkle chili powder on top.
- Enjoy immediately while warm and gooey.
Tips
- Substitutions: If Oaxaca cheese is unavailable, mozzarella or Monterey Jack cheese are suitable alternatives due to their similar melting qualities.
- Storage: Store leftover cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.
- Common Mistakes: Avoid overfilling the quesadillas to prevent tearing the tortillas. Also, cook over medium heat to allow the cheese to melt without burning the tortilla.
- Cheese Prep: Pull or shred the Oaxaca cheese just before using to preserve its texture and freshness.
Serving Suggestions
Oaxaca cheese quesadillas pair wonderfully with fresh salsas such as pico de gallo or roasted tomato salsa. Serve alongside Mexican rice and refried beans for a complete meal. For a lighter option, serve the cheese melted over grilled vegetables or stuffed inside roasted poblano peppers. A crisp green salad with lime vinaigrette complements the creamy texture of Oaxaca cheese dishes.
Variations
Experiment with these variations to enjoy Oaxaca cheese in different ways:
- Oaxaca Cheese Stuffed Peppers: Roast poblano or bell peppers and stuff them with Oaxaca cheese, black beans, corn, and spices, then bake until bubbly.
- Cheese and Chorizo Tacos: Combine cooked chorizo with Oaxaca cheese in warm corn tortillas for a spicy, melty taco filling.
- Oaxaca Cheese Enchiladas: Roll the cheese inside corn tortillas, cover with red or green enchilada sauce, and bake until melted and bubbly.
- Grilled Cheese Sandwich: Use Oaxaca cheese in place of cheddar for a Mexican twist on the classic grilled cheese sandwich.
- Cheese-Stuffed Meatballs: Insert small balls of Oaxaca cheese inside seasoned ground beef or pork meatballs before baking or frying.
Storage and Reheating
Store fresh Oaxaca cheese in its original packaging or wrapped tightly in parchment paper inside an airtight container in the refrigerator. It will keep well for up to 2 weeks. For cooked dishes like quesadillas or enchiladas, store leftovers in airtight containers and refrigerate for up to 3 days.
To reheat, gently warm quesadillas or stuffed peppers in a skillet over medium-low heat to maintain crispness and allow the cheese to melt again. Avoid microwaving if possible, as it can make the tortillas soggy. For enchiladas, reheat covered in the oven at 350°F (175°C) for 10–15 minutes until heated through.
Frequently Asked Questions
What is Oaxaca cheese?
Oaxaca cheese, also called quesillo, is a white, semi-soft Mexican cheese with a string cheese texture similar to mozzarella. It’s mildly tangy and buttery, making it ideal for melting in a variety of dishes.
Can I substitute Oaxaca cheese in recipes?
Yes, mozzarella or Monterey Jack cheeses are good substitutes due to their similar melting properties and mild flavor. However, Oaxaca has a unique stringy texture that may be slightly different.
How should Oaxaca cheese be stored?
Keep it refrigerated wrapped in parchment or wax paper inside an airtight container. Avoid plastic wrap alone, as it traps moisture and can cause spoilage. Use within 2 weeks for best quality.
Does Oaxaca cheese melt well?
Yes, it melts beautifully and becomes stretchy and creamy, making it perfect for quesadillas, enchiladas, and other Mexican dishes that require melted cheese.
Is Oaxaca cheese salty?
Oaxaca cheese has a mild, slightly tangy flavor with a low to moderate salt level, making it versatile for both cooking and eating fresh.
Can Oaxaca cheese be frozen?
Freezing is possible but not recommended because it can alter the texture, making it crumbly once thawed. If you must freeze it, wrap tightly and use within one month, thawing slowly in the refrigerator.
How is Oaxaca cheese made?
Oaxaca cheese is made by heating and stretching curds in a process called pasta filata, which gives it its distinctive stringy texture. It’s traditionally made from cow’s milk and shaped into long ropes wound into a ball.
What dishes work best with Oaxaca cheese?
It’s excellent in quesadillas, tacos, enchiladas, stuffed peppers, and baked dishes, as well as fresh salads and sandwiches where a mild, melty cheese is desired.
With its creamy melt and mild flavor, Oaxaca cheese elevates many dishes, providing a deliciously authentic Mexican touch that’s easy to incorporate into everyday meals.
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