Quesadilla Cheese

[Ares]

Ok so I want to brainstorm here...

My family used to go to an Italian restaurant in Frankfort called Enrico's... for well over 30 years, before I was even born.

One of the appetizers they always ordered were cheese quesadillas.

Sounds odd... cheese quesadillas at an Italian restaurant, but they were tasty.

I am trying to replicate what they made there and one thing I'm stuck on is the cheese.

It was not a Mexican quesadilla, get that out of your head.... it was not a Mexican cheese blend.

The cheese was a blend of yellow and white, with it appearing to be primarily a yellow cheese.

I have tried all the common blends you find in the grocery store.... triple cheddar, colby jack, monterey jack, etc

None of them taste quite the same.... any ideas on other cheeses/blends to try?

EDIT: Context I missed... they closed that restaurant and reopened in a smaller location and no longer make these quesadillas... still great food if you're in the area.

 

[Hawkeye OG]

I am of no help to you Ares, but I really want to figure out how to replicate Queso - like the kind you get at a Mexican joint. If anyone has advice, I'm all ears.

 

[Burque]

Ok so I want to brainstorm here...

My family used to go to an Italian restaurant in Frankfort called Enrico's... for well over 30 years, before I was even born.

One of the appetizers they always ordered were cheese quesadillas.

Sounds odd... cheese quesadillas at an Italian restaurant, but they were tasty.

I am trying to replicate what they made there and one thing I'm stuck on is the cheese.

It was not a Mexican quesadilla, get that out of your head.... it was not a Mexican cheese blend.

The cheese was a blend of yellow and white, with it appearing to be primarily a yellow cheese.

I have tried all the common blends you find in the grocery store.... triple cheddar, colby jack, monterey jack, etc

None of them taste quite the same.... any ideas on other cheeses/blends to try?

EDIT: Context I missed... they closed that restaurant and reopened in a smaller location and no longer make these quesadillas... still great food if you're in the area.

Lets consider where you were. An Italian joint.

I would guess they used Mozzarella, sharp cheddar, and some Parm lightly. This is a total shot in the dark guess, but I am thinking what they would use in an Italian restaurant versus what sort of blend would normally go into a Quesadilla.

 

[Omeletpants]

I like the queso at Buffalo Wild Wings

 

[Ares]

I like the queso at Buffalo Wild Wings

I feel like patting you on the head

 

[Ares]

Lets consider where you were. An Italian joint.

I would guess they used Mozzarella, sharp cheddar, and some Parm lightly. This is a total shot in the dark guess, but I am thinking what they would use in an Italian restaurant versus what sort of blend would normally go into a Quesadilla.

Fair point... ok I will try that blend next.

 

[KoreanBear]

Lets consider where you were. An Italian joint.

I would guess they used Mozzarella, sharp cheddar, and some Parm lightly. This is a total shot in the dark guess, but I am thinking what they would use in an Italian restaurant versus what sort of blend would normally go into a Quesadilla.

Dang! Nice detective work!!

 

[number51]

I have a feeling they went off the traditional Italian cheese list. I can't think of any yellow Italian cheese, if they were using Cheddar or any other yellow cheese, Mario Batali would grab them by the pussy, for being so unauthentic.

I like delicious, even at the cost of authenticity. I know a woman that uses a small amount of Swiss in her lasagna, and it's really good.

 

[BearFanJohn]

You say they are still open, call them and ask. I agree with the mozzarella idea, as,well. Likely with a touch of cheaddar.

 

[Ares]

You say they are still open, call them and ask. I agree with the mozzarella idea, as,well. Likely with a touch of cheaddar.

I asked and they tried to throw me into their pizza oven.

 

[beardownboilerup85]

this is the cheese I used when I make dillas, its specifically for quesadillas. Its really good
https://www.vvsupremo.com/product/queso-chihuahua%C2%AEshredded/

 

[Ares]

this is the cheese I used when I make dillas, its specifically for quesadillas. Its really good
https://www.vvsupremo.com/product/queso-chihuahua%C2%AEshredded/

I feel like you read zero of my OP....

 

[Burque]

I have a feeling they went off the traditional Italian cheese list. I can't think of any yellow Italian cheese, if they were using Cheddar or any other yellow cheese, Mario Batali would grab them by the pussy, for being so unauthentic.

I like delicious, even at the cost of authenticity. I know a woman that uses a small amount of Swiss in her lasagna, and it's really good.

While I agree I feel like I have seen yellow cheese on plenty of cheese breads in Italian joints in my day. Authentic or not I have zero clue as I haven't had cheesy bread in Italy.

 

[DC]

I am of no help to you Ares, but I really want to figure out how to replicate Queso - like the kind you get at a Mexican joint. If anyone has advice, I'm all ears.

Velvetta, water, rotel. Boom.

 

[Hawkeye OG]

Velvetta, water, rotel. Boom.

But at Mexican restaurants, the queso is white.

 

[Xuder O'Clam]

It was probably piadina. Maybe with ricotta, fontina, provolone, aisaigo, etc.

Do a search for piadina recipe.

 

[Burque]

But at Mexican restaurants, the queso is white.

White cheddar Velvetta?

 

[Xuder O'Clam]

I think they sell Velveeta Queso blanco. For reals.

 

[AussieBear]

i worked at some italian grill that had quesadilla on the kids menu.. was provolone, fresh moz, parmigiano reggiano and a lil ricotta .. basically our lasagna cheese blend minus the egg.. yellowing may have been cheddar, murican, velveeta or even egg yolk??..