Part 7/12:
Cheese selection plays a pivotal role in the quesadilla experience. Use fresh Oaxaca cheese for its meltability and stringiness, tearing it into long strands that stretch beautifully when heated. For added flavor, incorporate sharp cheddar grated into long, spaghetti-like strands using a careful, slow technique to avoid hand injuries.
Resist the temptation to use pre-shredded cheese—starch additives hinder melting and compromise texture. Instead, grate your cheese freshly for optimal gooeyness.