Asadero Cheese

Asadero cheese is a semi-soft, Mexican cheese known for its mild flavor and excellent melting properties. Let’s break it down!

🌿 Key Features:

• Origin: Traditionally from the northern regions of Mexico — particularly Chihuahua and Sonora.
• Milk source: Usually made from cow’s milk.
• Texture: Semi-soft, smooth, and elastic — similar to string cheese or mozzarella.
• Flavor: Mild, slightly tangy, and creamy, with a subtle buttery undertone.

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🔥 How it’s made:

Asadero is a type of pasta filata cheese, meaning it’s made by heating the curds until they become stretchy, then kneading and forming them — much like mozzarella.

The process involves:

1. Curd formation: Milk is curdled using rennet.
2. Heating and stretching: The curds are heated in hot water or whey, stretched, and kneaded until smooth.
3. Shaping: Often formed into balls or long, rope-like shapes.
4. Cooling and brining: The cheese is cooled and sometimes lightly salted.

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🍽️ Culinary uses:

Asadero cheese is prized for its melting ability — it becomes gooey without breaking or becoming oily. It’s commonly used in:

• Quesadillas: Perfect for that stretchy cheese pull.
• Chiles Rellenos: Stuffed into poblano peppers for a creamy filling.
• Fundido: Melted with chorizo or other toppings as a dip.
• Tacos and enchiladas: Adding a smooth, melty layer of cheese.

It’s also sometimes referred to as queso Oaxaca or queso quesadilla — though they have slight regional differences.

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📊 Nutritional info (per 100g, approx.)

• Calories: 280 kcal
• Protein: 22g
• Fat: 20g
• Carbs: 2g
• Calcium: 700mg

The exact values vary by brand and how it’s made, but it’s generally protein-rich and calcium-dense.

Smoky Queso Fundido and Quesadilla for Two

🛠️ Equipment Needed

• Cast iron skillet (or oven-safe frying pan)
• Mixing bowls
• Grater
• Knife and chopping board
• Spatula

🌮 Ingredients

For the Smoky Queso Fundido:

• 150g Asadero cheese, grated
• 50g smoked cheddar, grated
• 1 small chorizo sausage (about 50g), diced
• 1 small jalapeño, finely chopped
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1 tbsp fresh coriander, chopped
• Tortilla chips, to serve

For the Quesadillas:

• 2 large flour tortillas
• 100g Asadero cheese, grated
• 1/2 small red onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 tbsp butter
• Salsa, sour cream, and guacamole, to serve

⏳ Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes

🔥 Method

Smoky Queso Fundido:

1. Preheat oven to 200°C (400°F).
2. Cook the chorizo: Heat the olive oil in the skillet over medium heat. Add the diced chorizo and cook until crispy (about 3-4 minutes).
3. Sauté the aromatics: Add the onion, garlic, and jalapeño. Cook until softened (about 2 minutes). Stir in the smoked paprika.
4. Combine and melt: Remove from heat and stir in the grated Asadero and smoked cheddar cheese. Mix until evenly distributed.
5. Bake: Place the skillet in the oven and bake until the cheese is fully melted and bubbly (about 5 minutes).
6. Garnish: Sprinkle with fresh coriander and serve immediately with tortilla chips.

Quesadillas:

1. Prepare the filling: In a bowl, mix the grated Asadero cheese, sliced red onion, and red bell pepper.
2. Assemble: Lay one tortilla flat. Sprinkle the cheese and vegetable mixture evenly over half of the tortilla, then fold it over.
3. Cook: Melt butter in a frying pan over medium heat. Add the folded tortilla and cook for 2-3 minutes on each side, until golden brown and the cheese is melted.
4. Serve: Slice into wedges and serve with salsa, sour cream, and guacamole.

📊 Nutritional Information (per serving)

Smoky Queso Fundido:

• Calories: 400 kcal
• Protein: 20g
• Fat: 32g
• Carbs: 5g
• Fiber: 1g
• Sodium: 850mg

Quesadillas:

• Calories: 450 kcal
• Protein: 22g
• Fat: 26g
• Carbs: 35g
• Fiber: 3g
• Sodium: 700mg