Quick Answer
The most common cheeses used on fajitas at Mexican restaurants are:
- Monterey Jack
- Cheddar
- Queso Fresco
- Pepper Jack
Monterey Jack, a mild white cheese, is the most popular choice as it melts well and has a creamy, buttery flavor that complements the savory fajita flavors. Cheddar, especially white cheddar, is another good melty option. Queso fresco adds a salty, crumbly contrast. Pepper Jack provides a spicy kick.
What Makes a Good Fajita Cheese?
The best cheeses for fajitas have these qualities:
- Melts smoothly without separating or becoming greasy
- Complementary flavor that doesn’t overpower the other ingredients
- Appealing texture – creamy/stretchy melted and crumbly/firm unmelted
- Good heat resistance so it doesn’t break or burn during cooking
Smooth melting is one of the most important criteria for fajita cheese. You want the cheese to melt into a creamy, cohesive layer over the meat and veggies without clumping or curdling.
Flavor-wise, cheeses like Monterey Jack, Cheddar, and Queso Fresco have a subtle flavor that highlights the beef, chicken, or shrimp as well as the flavorful Tex-Mex spices. They don’t clash with the other robust ingredients.
The melted texture should be creamy and stretchy while the unmelted pieces of cheese should hold their shape and provide a firm, crumbly bite. This contrast in textures adds more interest.
Since fajitas are cooked over high heat, the cheese needs to stand up to temperatures hot enough to sear meat and char veggies without breaking down too much. That’s why highly processed cheeses often work better than soft artisanal cheeses.
Most Common Fajita Cheeses
Monterey Jack
Monterey Jack is hands down the most popular cheese topping for fajitas. It melts incredibly smoothly into a creamy, flowing layer over the other fillings. It has a very mild flavor that highlights the meat and seasonings. The buttery notes pair especially nicely with grilled meats. Both full fat and reduced fat Jack work well.
Cheddar Cheese
Cheddar is another ubiquitous fajita cheese. Mild Cheddar provides an accent of nuttiness while staying in the background. White Cheddar delivers even creamier melting with just a hint of tang. Sharp Cheddar offers a sharper bite that stands up to bold Tex-Mex seasonings. Regular yellow Cheddar is also commonly used.
Queso Fresco
Queso fresco is a salty, crumbly Mexican cheese. A topping of fresh, milky queso fresco over hot fajitas provides a nice temperature contrast. The heat melts the cheese just enough to soften it while still retaining a firm, moist crumble. The salinity and subtle tang balance out the richness of the meat and sauce.
Pepper Jack
For spicy fajitas, pepper Jack is just the ticket. The sizzling heat of sautéed jalapeños and peppers is echoed by melty Pepper Jack with its own kick of chili pepper flavor. The creaminess helps temper the heat. Pepper Jack also delivers that delicious melted texture.
Oaxaca
Also called quesillo, this creamy, melty Mexican cheese is similar to unaged Monterey Jack. When melted, it has lovely stringy properties perfect for pulling across piping hot fajita fillings. Oaxaca has a mild, fresh dairy flavor that pairs well without overpowering.
Asadero
Asadero is another Mexican cheese that melts beautifully over fajitas. It has a subtle, creamy taste that accentuates the other flavors. Asadero holds its shape when melted for a pleasing soft, stretchy texture.
Chihuahua
Chihuahua cheese has properties similar to Cheddar – firm texture, mild flavor, and good melting abilities. It brings a creamy, smooth melted layer with a tangy, salty bite. Chihuahua and young Cheddar are practically interchangeable.
Other Cheeses for Fajitas
While less common, these cheeses can also work well atop sizzling fajita combinations:
- Mozzarella – Provides creamy melted coverage with mild flavor.
- Swiss – Adds nutty, sweet notes and a distinctive melted consistency.
- Provolone – Flavorful, smooth melting Italian cheese.
- Pepper Jack – Sharp, spicy Cheddar variation.
- Goat cheese – Tart, tangy crumbles contrast creamy melted cheese.
- Feta – Salty, crumbly Greek cheese.
- Cotija – Dry, crumbly Mexican cheese with big flavor.
Bolder cheeses like sharp Cheddar, Swiss, provolone, goat, feta, and cotija can stand up to intensely flavored meats and sauces. Soft fresh cheeses like mozzarella and goat cheese provide creamy melted texture.
How Is Fajita Cheese Served?
Fajita cheese is served both melted and shredded/crumbled so you get two textures in one dish:
Melted cheese: Fajita meat and veggies are cooked with shredded cheese so it melts over the fillings. This is often done right on the hot skillet or plancha.
Shredded/crumbled cheese: Additional cheese is provided on the side for sprinkling over the filled, rolled fajitas before eating. Common options include shredded Cheddar, Jack, queso fresco crumbles, grated Cotija, and feta cubes.
This dual method gives you gooey melted cheese binding the other fillings together along with random bursts of cheese in its natural state when you bite into a crumbly morsel. The alternating textures are part of the appeal.
How Much Cheese Do You Need?
An average portion of fajitas includes:
- About 8-12 ounces meat (chicken, steak, shrimp)
- 1 cup sautéed onions and bell peppers
- 2-3 tortillas
- 1-2 ounces melted cheese
- 1-2 ounces shredded/crumbled cheese
So you’ll want around 1/4 to 1/3 cup total cheese per fajita serving. This provides enough melted cheese to adequately coat the other fillings and about 2-3 tablespoons shredded cheese for topping each fajita.
Exact amounts can be adjusted to preference based on how cheesy you like your fajitas. Just bear in mind that too much cheese can make fajitas greasy and heavy.
Can You Make Fajitas Without Cheese?
Absolutely! Cheese is very typical on fajitas served in Mexican restaurants in the United States. But traditional fajitas from Mexico are often made without any cheese at all.
The customary fajita ingredients are:
- Grilled skirt steak, chicken or shrimp
- Sautéed onions and bell peppers
- Warm tortillas
- Fresh salsa, guacamole, lime wedges
So you can certainly enjoy delicious cheese-less fajitas. The flavorful meat, veggies and classic accompaniments like guac and salsa bring plenty of flavor on their own.
If you want just a touch of cheese, a small sprinkle of queso fresco or cotija adds a nice accent. But cheese is not essential for satisfying fajitas by any means.
Fajita Cheese FAQs
What cheese is used for fajitas?
The most popular fajita cheeses are Monterey Jack, Cheddar, queso fresco and pepper Jack. Monterey Jack is the classic choice, prized for its creamy melting and mild flavor.
Is queso fresco good on fajitas?
Yes, crumbled queso fresco is an excellent fajita topping. Its salty, milky flavor and moist crumbles contrast nicely with the melted cheese binding everything together. Just a sprinkle of fresh queso fresco finishes fajitas beautifully.
Is Swiss cheese good for fajitas?
Yes, Swiss works well on fajitas. Its creamy melting properties and sweet, nutty flavor pair nicely with typical fajita ingredients. Gruyère is a good Swiss-style pick too.
Can you use mozzarella for fajitas?
Fresh mozzarella works well as a fajita cheese. Low-moisture shredded mozzarella melts evenly over fajitas with a mild milky flavor. Just be sure to drain excess moisture from fresh mozz first.
Is Cotija cheese good on fajitas?
Yes, Cotija is a great choice for sprinkling over fajitas before serving. Its firm texture, salty punch and touch of acidity balances the other ingredients beautifully. A little Cotija goes a long way.
The Bottom Line
There are many great options for melted and crumbled cheese to top sizzling fajitas. The most popular choices used in Mexican restaurants are Monterey Jack, Cheddar, queso fresco and pepper Jack. Their creamy melting properties, mild flavors and textures pair perfectly with the savory meats and veggies. While cheese is typical on American-style fajitas, it’s also delicious to make them sans cheese in the traditional Mexican way.