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Does Mexican blend cheese melt?

Quick Answer

Yes, Mexican blend cheese melts very well. Mexican blend cheese is a pre-shredded cheese mix that typically contains Monterey Jack, cheddar, and asadero cheeses. All of these cheese varieties melt smoothly due to their semi-soft textures and moderate fat contents. The shredded format also promotes even melting. Mexican blend cheese is a popular choice for melting over nachos, quesadillas, burritos, enchiladas, and more Tex-Mex and Mexican dishes. When melted, it creates a creamy, stringy texture and rich, full flavor.

What is Mexican Blend Cheese?

Mexican blend cheese is a pre-shredded cheese product that contains a mixture of cheese varieties commonly used in Mexican cuisine. It typically includes:

– Monterey Jack: A semi-soft, white cheese with a mild flavor. It melts smoothly.

– Cheddar: A semi-hard, off-white cheese ranging from mild to sharp in flavor. It provides good meltability.

– Asadero: A mild, creamy, semi-soft Mexican cheese that melts very well.

– Queso Quesadilla: A part-skim milk version of asadero cheese. Also melts smoothly.

The exact blend can vary between brands, but Monterey Jack and cheddar are almost always included. Some blends may also contain cheeses like queso quesadilla, pepper jack, habanero cheese, or Oaxaca cheese.

Pre-shredding the cheese creates more surface area, allowing the cheese to melt faster and more evenly. Mexican blend cheese is convenient to use straight from the bag without needing to shred it yourself. It’s available from most major cheese brands and grocery stores.

Melting Properties

Mexican blend cheese melts very well due to the characteristics of the cheeses used:

Semi-Soft Textures

Monterey Jack, asadero, and queso quesadilla have pliable, semi-soft textures that become smooth and creamy when melted. Harder cheeses tend to remain in distinct shreds rather than fully melting together.

Moderate Fat Contents

Cheeses like Monterey Jack and cheddar have fat contents around 20-30%. Higher fat means better meltability as the fat softens when heated. Very low fat cheeses become tough and rubbery rather than melting smoothly.

Fresh Cheeses

Fresher cheeses melt better than aged, drier cheeses. Mexican blend cheeses are relatively fresh and contain sufficient moisture to aid melting.

Small Shred Size

The pre-shredded shreds are small, with a high surface area to volume ratio. This allows the cheese to melt evenly and quickly.

Uses for Melted Mexican Blend Cheese

The smooth, creamy melting properties of Mexican blend cheese make it a popular choice for:


Drizzled over tortilla chips and melted under the broiler or in the microwave. Provides stringy melted cheese for loaded nachos.


Grilled between tortillas to create an oozy cheese filling.


Rolled inside tortillas then baked with sauce to melt the cheese filling.

Burritos and Tacos

Sprinkled over fillings to melt and add creamy cheese with every bite.

Chiles Rellenos

Stuffed into roasted and peeled green chiles before baking to melt the cheese inside.


Spread over masa dough and used to fill tamales before steaming.

Cheese Sauces and Dips

Added to sauces and dips as a melting cheese to create a smooth, creamy texture.

Tips for Melting Mexican Blend Cheese

Here are some tips for getting the best results when melting Mexican blend cheese:

Use Low to Moderate Heat

High heat can make cheese dry out, split, and become grainy. Gently melt over medium-low heat instead.

Melt it Slowly

Melting cheese slowly helps it melt smoothly without separating. Quick bursts of high heat create pockets of unmelted cheese.

Consider Steam

Steam helps melt cheese gently without overcooking it. Place a lid over cheese-topped dishes or wrap in foil while baking.

Use a Small Amount of Liquid

A splash of milk, cream, salsa, or other liquid in cheese sauces helps emulsify the fat, creating a smooth melted cheese.

Keep Acidic Ingredients to a Minimum

Too much acidity from ingredients like tomatoes, salsa, or lime juice can cause the proteins in cheese to clump rather than melting smoothly.

Melting Temperature

The melting point of cheese depends on the types used in the blend. Here are typical melting temperatures:

Cheese Variety Melting Temperature
Monterey Jack 150°F – 160°F
Cheddar 160°F – 170°F
Asadero 160°F – 170°F
Queso Quesadilla 150°F – 160°F

Most Mexican blend cheeses will be fully melted by 160°F – 170°F. Heating it to this temperature range is ideal whether baking, grilling, or melting on the stovetop.


Mexican blend cheese is specially formulated to melt smoothly every time. Its blend of Monterey Jack, cheddar, asadero, and other semi-soft cheeses strike the right balance of fat, moisture, and texture. Pre-shredding also optimizes meltability. Gentle, even heating brings out the best melted properties. With its creamy, stringy melted texture and full, rich Tex-Mex flavors, Mexican blend is ideal for nachos, quesadillas, enchiladas, sauces, and many more beloved cheesy dishes.