What's the best kind of cheese to use in a quesadilla?

What's the best kind of cheese to use in a quesadilla?

Other urls found in this thread:

en.wikipedia.org/wiki/Oaxaca_cheese
youtube.com/watch?v=nfxpwbWBNuU
twitter.com/NSFWRedditGif

A 3 cheese blend.
For me, it's the Chicken quesadilla™ from tacobell™

Queso, obviously.

half pepper jack or pepper colby
half sharp cheddar

>inb4

en.wikipedia.org/wiki/Oaxaca_cheese

This is just what I was looking for. I used to eat this all the time as a kid and couldn't remember the name of it. Thanks, I was getting tired of using store-brand "Mexican" cheese in my cooking.

Yes

same, but shredding your own cheese kinda sucks

melted

smoked gouda
always smoked gouda
anything that needs cheese add smoked gouda
Alfredo? Smoked gouda
Pizza? Smoked gouda
Mac & cheese=Mac and smoked gouda
cheeseburger smoked gouda
turkey sandwich S.G.
cheese grits smoked gouda

shut the fuck up, shill. We all know you're hooking people for MGTOW. The real 3-cheese blend is made this way: youtube.com/watch?v=nfxpwbWBNuU

This right here

ITT: faggots
I use a proprietary 6-cheese blend.

Queso quesadilla

Mozzarella

ugh, they're just so cheesy.

The most important ingredients in a quesadilla are what you fill it with that isn't the cheese. Most of your flavor comes from them. All cheese needs to do is melt into a gooey consistency and help keep the other ingredients in place.

Grease butt crack with unsalted butter.
Place tortilla (corn or flour) in butt crack.
Place two ounces of

American cheese (now melts!)

I'm Mexican and I can tell you that any cheese you like that melts, but we usually use "chihuahua" cheese or even better " Oaxaca cheese"

Found the cheese illiterate.

Use a food processor with a shredding disc. You can shred the whole block, add a little flour or corn starch to keep it from sticking to itself, then freeze the extra in a ziploc bag.