Quesadilla Salvadoreña
(Salvadoran sweet cheese poundcake)
Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries. The queso in quesadilla is traditionally unsalted Salvadoran queso fresco, a fresh farmers-type cheese. But parmesan cheese is often substituted.
10 to 12 servings
- All-purpose flour -- 2 cups
- Baking powder -- 2 teaspoons
- Grated queso fresco or parmesan cheese -- 1/2 pound
- Sugar -- 2 cups
- Eggs, beaten lightly -- 4
- Whole milk -- 1 cup
- Butter, melted -- 2 sticks (1/2 pound)
- Sesame seeds (optional) -- 2 tablespoons
Method
- Preheat oven to 350°F. Sift the flour and baking powder together into a bowl.
- Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
- Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
- Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.
Variations
- Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
- Many Salvadoran cooks substitute rice flour for the regular wheat flour.
- Instead of milk, use crema agria, or sour cream thinned with a little half and half.
- Bake in round cake pans or in muffin tins if you like.
my boyfriend is from el
my boyfriend is from el salvador and this is his favorite but i dont really care for it. it has a strange texture.
quezadillas
look if you dont like salvadoran quezadillas dont eat them. i am tired of people liking salvadorans but always saying something negative
I will agree with you, i
I will agree with you, i love my countrys food, and i like corn bread to, but is has a funny texture it's because their different countries.
quesadilla
I tried this and it was nothing like we've had in the local neighborhood. This recipe is cakelike. it's not moist. Many adjustments have to be made. And my husband said that corn flour is generally used not white flour. Overall, if it wasn't for the parmesan cheese, i would have thrown it away. What a waste of ingredients.
you don't know how to make
you don't know how to make it. lol
I had to reply to this
I had to reply to this e-mail,...
I'm from Mexico, I always bake the Salvadorean Quesadilla, I use all the ingredients that are mentioned on almost all the recipes EXCEPT I don't use any of the flours mentioned.
If you want a tasty, moist and Quesadilla try to make with the mix to make your pancakes which is Buttermilk pancake mix.
quesadilla salvadorena is
quesadilla salvadorena is actually really great, IF you know how to make it correcly!!!
i enjoy eating this wondreful pastry any time of day. if anyone thinks its not worth it than they dont know what they like, or whats good for that matter.
Latin America School Project
My son and I made this for his Latin America school project and it's actually quite tasty. Based on the comments on here I used 1 1/3 cups flour and 2/3 cup corn meal to make it a bit more authentic and change the texture. Also, I had to cook it for about 20 minutes longer than the original recipe called for.
Salvadoran bread
Can anyone give me a recipe for the type of everyday "pan frances" that they make in El Salvador?
Quesadilla
My husband is from Santa Anna, Metapan, El Salvador. This recipe is very close but the way we make it is with the rice flour, Salvadorean hard cheese and an El Salvadorean Creme. It is much richer and my husband says it taste closer to his moms. Of course our food and their food cannot taste the same because he says we use too many chemicals in our food and their eggs, cheese, milk and etc are fresh from their farms.
Quesadilla Salvadoreña
Being a salvadoran guy who rarely bakes, I wanted to try my hand at baking one, however, I had a good idea of what this should taste like, I also got some pointers from my wife and other sites, so further to this recipe, I used corn flour in lieu of regular flour, I used evaporated milk instead of milk, along with an additional two heaping spoonfuls of sour cream, I also had to bake it for 40 minutes using my contemporary oven. The quesadilla came out delicious and vouch for these slight modifications to the recipe, should anyone want to try it out!
My daughter and I just made
My daughter and I just made this for her Spanish class tomorrow. We only had to serve a few people so we halved the recipe to make one loaf. Other than that, we followed it exactly, except that to get it done, we had to bake it for more like 40-45 minutes (yes, my oven is calibrated correctly). It does that more like cake than bread. If made with corn flour, which we didn't have, or part corn flour instead of all white flour, it would possibly make a delicious cornbread!
QUESADILLA SALVADORENA
Iam from PR and I love Quesadilla