Fresh Mexican cheeses are mild and crumbly, and they hold their shape when heated instead of oozing like many other cheeses. (Monterey jack, the standard...
Fresh Mexican cheeses are mild and crumbly, and they hold their shape when heated instead of oozing like many other cheeses. (Monterey jack, the standard substitute for many Mexican cheeses, tends to run out of enchiladas, etc., when baked.)
Queso blanco: This fresh cow’s-milk cheese is soft but still can be shredded with a large-hole grater. It’s sometimes described as a cross between cottage cheese and mozzarella. Mild and slightly salty, queso blanco is popular for cooking and snacking. It’s often used as a topping for enchiladas and empanadas or as a filling for chicken breasts, peppers, enchiladas and burritos.
Queso fresco: This spongy white cheese is grainy and mildly acidic. It’s usually made with a combination of cow’s milk and goat’s milk. It is often crumbled over salads, refried beans, tacos, enchiladas and soups. It can also be sliced and eaten with fruit. A very mild feta is an acceptable substitute.
Panela: This cheese is similar in taste and texture to fresh mozzarella and absorbs other flavors easily. It is crumbled over salads, tacos, chili and burritos. It can also be used in cooked dishes such as enchiladas, or sliced and fried and served as part of an appetizer or snack tray.
These melting cheeses are popular because they do not separate into oil and solids when heated. Their flavor is moderately acidic.
Oaxaca/Asadero: Also called quesadilla cheese (queso para quesadillas). This stretched-curd cheese comes in braids, balls or rounds and is similar in texture to mozzarella and provolone. It is mild and slightly tangy and used in roasted or baked dishes, or served on sandwiches or as a topping for pizzas and nachos. It should be pulled apart into thin strings before being used to fill tortillas or melted on cooked food. Monterey jack or fontina are common substitutes.
The hard, grating-style cheeses have a strong flavor and a dry, crumbly texture.
Cotija: Cotija, known as the “parmesan of Mexico,” is an aged goat cheese that’s perfect for grating and is commonly used to add a lively accent to refried beans, salads, chili and pasta dishes.
Anejo enchilado: This is a firm cheese that’s been rolled in paprika. It’s commonly used as a topping or stuffing for enchiladas, burritos and tacos. A strong feta cheese could be substituted.
Sharon Maasdam is a home economist for The Oregonian of Portland
FAQs
For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!): Monterey Jack cheese, Asadero, Queso Quesadilla.
Where did the term the whole enchilada come from? ›
Enchilada is the past participle of the Spanish verb enchilar meaning to flavour with chilli. Figuratively, 'the whole enchilada' is an American expression that means the whole thing, the complete package and dates from the 1970s and apparently is used in this sense on the infamous Nixon White House tapes.
What are the Mexican three cheeses? ›
A brilliant combination of our mild cheddar, colby and jack cheeses. This trio will do wonders to the flavor of your chili, quesadillas or tacos.
What is an authentic enchilada made of? ›
With the perfect combination of tortilla, meat, cheese, and sauce, enchiladas have become a symbol of a traditional Mexican meal. At Guads, you can enjoy this delicious dish while appreciating its rich and fascinating history.
What is the secret to good enchiladas? ›
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
What are the 4 cheeses in Mexican cheese? ›
Product Description. Everyone loves this Old El Paso blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses. These four savory cheeses come together for a fiesta in every bite. The gooey goodness is the perfect mix for your favorite Mexican and Southwestern recipes.
What is the hardest part of the whole enchilada? ›
Be judicious as you end UPS and then as you end LPS as these are the last opportunities to exit the Whole Enchilada before Porcupine Rim. Porcupine rim is the most remote, hottest, and arguably the most technically challenging portion of the trail.
What is a whole enchilada? ›
US, informal. : the entire thing : everything. The celebration included music, food, fireworks—the whole enchilada. The team has a good chance in the playoffs and may win the whole enchilada this year.
Why are they called divorced enchiladas? ›
They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.
What is the stinky Mexican cheese called? ›
Hailing from the town of the same name in Michoacan Mexico, cotija is another aged cheese with a stinky smell but is drier and more firm than queso añejo and tastes similar to where parmesan, romano, and feta converge.
QUESO FRESCO
QUESO FRESCO is probably Mexico's most famous cheese. It is also called Adobera cheese and originated in the Jalisco area of Mexico. They call it “adobero” for its likeness to adobe bricks. It is ivory in color, mild in taste, and firm and grainy in texture.
What cheese do most Mexican restaurants use? ›
Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.
What is the best cheese for Mexican enchiladas? ›
Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.
Why do Mexicans eat enchiladas? ›
The roots of enchilada date back to the Aztec Empire. Its long history goes way back to pre-Columbian days when eating foods wrapped in a tortilla was the most popular way to eat in the Aztec Empire, particularly in the region of Mexico by the Yucatan.
What is the difference between American and Mexican enchiladas? ›
The American and Mexican enchiladas closely resemble each other, which is some point of agreement between the two cuisines. The US version has more ground beef and may use gravy.
What cheese is used for Mexican cheese? ›
Queso Cotija
One of the most popular Mexican cheeses around, Cotija is a winner no matter how you slice it. Or rather, how you crumble it. This crumbly, dry cheese is an incredible addition to beans, salads, corn and tacos. It has definite saltiness to it, packing a flavor punch no matter what you put it on.
What kind of cheese do Mexican restaurants use in quesadillas? ›
Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.
What cheese do they melt at Mexican restaurants? ›
Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.
