Use a mild, good-melting cheese for quesadillas; traditional choices are Mexican cheeses like Oaxaca, Chihuahua, Asadero, or queso quesadilla.

Best traditional options

• Oaxaca: Very melty and stretchy, similar to mozzarella, classic for Mexican-style quesadillas.

• Chihuahua: Creamy, mild-to-slightly-tangy flavor and melts smoothly.

• Asadero / queso quesadilla: Semi-soft, buttery, and made to melt, often used specifically for quesadillas.

Easy-to-find supermarket cheeses

If you can’t find Mexican cheeses, use:

• Monterey Jack (or Pepper Jack if you want spice).

• Cheddar (often mixed with Jack for better melt and more flavor).

• Mozzarella or Colby Jack for a very mild, super-gooey quesadilla.

For best results, shred your own cheese instead of using pre-shredded, which has additives that can stop it from melting as nicely.