I live outside of Dallas, which also has a large Hispanic population. I also go to Mexico a couple times a year, so I am interested in Mexican cheeses that I might be able to use when making pizzas there. Usually, to be on the safe side, I freeze a couple packages of mozzarella cheese and bring them with me to Mexico. I have tried quesadilla and a few other Mexican cheeses on pizzas but I have found that it takes some getting used to.
One combination of "Mexican" cheeses that I have used on a Mexican style pizza I make with ground beef and herbs and spices includes cheddar cheese, Monterey Jack, asadero and queso blanco. The asadero cheese has a slightly tangy taste like provolone cheese, and the blanco is a cheese similar to mild cheddar or Jack cheese. Rather than buying the four cheeses separately, which would be far more than I can use for my purposes, I have found them in the supermarket sold together in one of those bags that hangs from a hook. It's one of the rare time that I use a packaged blend. But it works fine for my recipe.
In addition to the cheeses mentioned above, other possible choices of Mexican cheeses that might warrant experimenting with include Enchilado (recommended for use on pizzas), Oaxaca (recommended for use on pizzas), Quesadilla, Chihuahua, and Queso Cotija, a hard grating cheese similar to feta cheese and called the Mexican Parmesan cheese.