Quesadilla Salvadorena


Everyone has eaten quesadilla before.  You see them under the appetizer section of the menu at all the restaurants.  Quesadillas are usually filled with  melted cheese, meat, and veggies. But did you know there is also such thing as dessert quesadilla?  And no, I'm not talking about the kind made of melted chocolate chips in the middle either!  I'm talking about a pound cake, a sweet cheese pound cake to be exact. 

In El Salvador, quesadilla is a fluffy, moist, sweet cheese pound cake.  What type of cheese could possibly go good in a cake?  That is a very important question, because the cheese is what makes quesadilla so irresistible.  In El Salvador, a combination of two or three cheeses are used:

The first cheese that is always used to make quesadilla is called queso duro, a type of very hard and salty cheese.  The American version of  this cheese is Parmesan cheese.  The second cheese typically used in combination with this cheese is called cuajada fresca, a very moist, grainy soft cheese that is quite similar to Italian ricotta cheese.  You can see a picture of cuajada on my post for making Nuegados.  Crema, a thinner and more acidic type of sour cream, can also be added in combination with the other two cheese.  

You can usually find prepackaged quesadilla at your local global foods store, usually in the "pan dulces" section.  It can take a while to find just the right brand of pre-made quesadilla though because a lot of brands will sell you hard, stale quesadilla that can give this cake a bad name.  If you get lucky enough to find a brand that is fresh and moist and soft, it will likely cost you.  Pre-made quesadilla is not cheap, and one pack usually runs anywhere from $6-15 dollars.  

So why don't people make their own quesadilla if the prepackaged ones are so expensive and usually terrible to the taste?  Probably because most people think it takes a lot of time.  Other quesadilla lovers may not be exactly sure how to make it.  If this is your case, you have come to the right place.

I must admit that this is one of those recipes that tastes *exactly* like the real thing just brought back from El Salvador from your tia!

Scroll down to see my "So-good-I-cannot-believe-it-wasn't-made-in-El Salvador-recipe".

Quesadilla Salvadorena:

Ingredients:
  • 1 cup of rice flour (you can also use "Bisquick" pancake flour here)
  • 1 cup of white sugar
  • 3/4 cup of sour cream or 1/2 cup of crema
  • 4 oz. of Parmesan cheese or queso duro
  • 3 eggs, separated into yolks and whites
  • 1 stick of melted, salted butter
  • 1 tsp. of baking powder
  • Sesame seeds to garnish top
Directions:
  • Beat egg whites until firm, but not stiff, and set aside.
  • Beat sugar and butter on high until light and fluffy.
  • Add in egg yolks one at a time and beat well until creamy.
  • Add in parmesan cheese little by little until well incorporated.
  • Fold in in sour cream and baking powder with a spatula.
  • Sift rice flour over the mixture and use spatula to incorporate into mixture.
  • Finally, fold in egg whites using the same spatula.
  • Pour batter into a 13x9, rectangular, glass glass baking dish.
  • Sprinkle sesame seeds on top.
  • Place dish into oven and let bake at 350 degrees for about 38 minutes.
You can view a few pictures of the quesadilla-making process below:
















Buen Provecho!


22 comments:

Christine's Pantry said...

Love quesadilla. Yours sounds wonderful.

Free Spirit Eater said...

Ay que delicia! Se ve delicioso con ingredientes que me encantan. Gracias por compartir amor, me encanta tu pagina =]

Peggy said...

I've never heard of this version of quesadilla before, but I bet I'd like it a lot better than the version that most of us are familiar with =)

Anne@frommysweetheart said...

I saw sweet quesadilla and I was right over here! This looks like such an interesting recipe. I was almost expecting something with cream cheese...but I bet a grainy cheese adds to the texture as well as the flavor! I love this and I can't wait to try it!

Anonymous said...

I add whipping cream as well as sour cream to mine

Anonymous said...

My husband was born in El Salvador & I am British. I have been making him Quesadilla Salvadorena for the past 8 years with this recipe and he says my Quesadilla's are the best he has ever tasted....better than those he ate in El Salvador :)

Sarah said...

Best recipe!!! Made this several times...*****

nancee pad said...

I'm doing it next weekend. Sounds easy lol

nancee pad said...

Do you have one for panes con galling o pollo? Thank you

Anonymous said...

thank you i will make my husband his quesadilla to bring los recuerdos salvadorenos de su abuela aquien mi hogar gracias y bendiciones porcompartir tus recetas cipota.

Anonymous said...

cipota thank you for such a wonderful job doing my life easier, I´m making quesadilla today... i let you later how it come out well thank you and ...GOD BLESS....

Anonymous said...

Just prepared mine!!! I'm married to a Salvadorean for 30 yrs and counting! (great guy).... Have made other quesadilla recipes...this one is a bit longer process, expect it to be delishhhh....think this is kind of "gourmet quesadilla" ....thanks for sharing NOW- how about a semita

Nancy Fuentes said...

My parents are Salvadoran making me Salvadoran American. I am going to surprise them with this recipe! I am definitely going to use queso duro instead of Parmesan and crema instead of sour cream. But, I LIKE that you included the substitutes...Because I don't always have access to those ingredients. Gracias!

Katia Orellana-Helin said...

Excellent recipe! I am living in Finland and it was difficult to get some ingredients but I finally managed it. It is so delicious! Me quedó deliciosa! Tal y como en casa! Thank you cipota! Orgullosamente Salvadoreña!

Katia Orellana-Helin said...

I am from El Salvador but living in Finland. Was difficult to get all the ingredients but I managed it somehow with the substitutes, and I have to say this Quesadilla Salvadoreña is extremely delicious. Como hecha en casa! Thanks to La Cipota! Orgullosamente Salvadoreña!

Rina Elizabeth Meitch-Escobar said...

Thank you so much for sharing your wonderful recepe. I am planning on make it tomorrow. I am not a good baker but your process looks easyfriendly. Again, thank you. Nacida en Uzulutan y criada en Uluazapa, San Miguel. Yeay!!!!.

Anonymous said...

perfect recipe! Absolutely delicious!

Anonymous said...

do you sell the aprons? are cute

Courtney Hamilton said...

Can't wait to try this! I'll be making it for my Grandfather's memorial on Saturday. What drew me to your recipe online--aside from the all the other recipes online--is that you separate your eggs and beat the whites -- I have found that this is the secret for making perfect cakes! Also, I like that you mention using duro cheese -- I'll be using petacones clasico cheese that my boyfriend's mother brought back from El Salvador (I'm also making her a batch as a thank-you). Thank you so much for this!!

Anonymous said...

I use this great recipe as a base. it always ended up with a salty after taste due to the parmesan cheese. What I do now is that I use 3/4 of sugar instead of the whole cup, 1 cup of Hungry Jack pancake mix and EITHER ONE: 4 ounces of Monterrey jack or mozzarella cheese. The result: a delicious cheesy, sweet,moist quesadilla without that annoying salty after taste. Everything else I do it according to this recipe.

Anonymous said...

THANK YOU SO MUCH LOVE THIS RECIPE!! My husband is Salvadoran from San Salvador, El Salvador...I tried your recipe but I mentioned to him I had wanted to make a quesadilla like feom his country he stated No I dnt think you can and that it takes time to know exactly how to make the taste right...lol so I tried your recipe he loved it hes been here for over 25 yrs and the last time he had a fresh quesadilla was in El Salvador...I even tried it on his friends they are from El Salvador also they told him wow taste like home!! Thank you again for your recipe post keep your recipes coming please

Anonymous said...

Does anyone have a recipe for the pan dulce called SALPOR? It has a rice like taste and is shaped like a football

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