Quesadilla Salvadoreña

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Desserts | Quesadilla Salvadorena

(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.

Image © pupusa.org

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


  1. Preheat oven to 350°F. Sift the flour and baking powder together into a bowl.
  2. Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
  3. Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
  4. Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
  5. 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.


  • 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.
Your rating: None Average: 4 (128 votes)

Real quesadilla salvadorena

Real quesadilla salvadorena is made with rice flour instead of all purpose flour. The taste and texture will be different and so much better.

Really good


I made this for my spanish class cooking project, and it turned out great :) Thanks to whoever posted the recipe.

Salvadorean Quezadilla


I use 1 cup of pancake flour (soft flour)
and 1 cup of rice flour
1 cup of sugar
1 cup of sour cream
1 cup of parmesan cheese
3 eggs lightly beaten
1 stick of butter or margarine softened
1 tsp. of baking powder
1 cup of (soy) milk
and sesame seeds for ornament on top :)




the family love it!!

I want to thank you so much for posting this recipe...i made sure i followed the steps..thank God! it turned out delicious...everybody loved it...so i want to thank you so much for sharing it. GOD BLESS

Mmmmm. Nice quesadilla with

Mmmmm. Nice quesadilla with a cup of strong coffee.

traditionally made with

traditionally made with salvadorean hard cheese not soft as listed thats why the feta was suggested simialr characteristics to the hard cheese( saltiness) but no where near the same once you get the right cheese you wont use anyother!

I love Cheese.......!! This


I love Cheese.......!!

This is an awesome recipe.I would definitely like to try this out.
The image itself looks delicious.
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Thank you for the recipe I have been looking for it for a long time. My mom was a baker in El Salvador so I had Quesadillas all the time at home. I remember we had 3 different kinds. One was regular Quesadilla de Queso, another one was Quesadilla de Arroz, another was Quesadilla de Maiz. I really cant wait to try this recipe. One thing to mention is that in El Salvador I don't remember seen anything like Sour Cream.

1/2 pound of cheese?????

im so CONFUSED??? 1/2 pound of cheese?? isn't that a little to much lol well imma put parmesan so is it still half a pound?

tried the recipe

I just made it but the cheese didn't fully melt =( i bought parmesan cheese in the can which was shredded??? any tips?

Use grated cotija cheese fond

Use grated cotija cheese fond it at
Latino markets



i am mexican and have tried this quesadillas. they are so good! i was trying to get the recipe to make it. hope it comes out as good as the ones i buy!

i just wanted to say this is

i just wanted to say this is the way i make it and i actually sell these for a living
when i use it to make at home i use the rice flour and the sour cream added as well it tastes wonderful with feta and parm when queso duro is not available...
Everyone has differents tastes so why the need to insult people giving opinions. How ghetto can you get insulting online and talking about race when all that our people go through everyday. I really hope that the non-guanacos do not take offense to the stupidity said on here. Save your energy for the ignorance because i will not sit here and respond to the comments back

thanks for the one that posted this and sharing a bit of our flavors

My great grandmother who is


My great grandmother who is 85 uses hard cheese from E.S. grated, but here she buys cotija cheese. It comes out great.

Where is the sour creme


I noticed the recipe does not include sour cream. My Salvadorian family uses sour cream. Maybe that's why some of you guys don't really like it. Who ever put this up must of missed that. I have not tried it with the rice flour yet which is probably the most accurate way to make this. I have used the Bisquick and it comes out great. This is what my family uses. I think it just more convenient because you do not have to add the baking powder, also I think the bisquick might be a lot easier to find than the rice flour. I am sure the recipe has changed once it was introduced to us in the U.S. since the Salvadorians that moved over hear did not have access to the fresh more natural ingredients that they did over there. But I am sure the new recipes are pretty close based on what they could find here in the U.S.

Crème fraîche

I guess you truly haven't been to El Salvador or "Central America". We have just as much "fresh" ingredients here in the United States. In addition, in United States we have a lot more variety of ingredients and different cultures here all adding the the diversity of the US that you do not see anywhere else. The Central Americans would use their crema agria and it is usually Crème fraîche and it is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. If the indredients are not available in your home town, we can also find them on the internet. For Crème fraîche you mix 8 ounces of sour cream with 4 oz of heavy cream and stir until combined. Don't take for granted what we have here in United States that in Central America may of them cannot afford the staples we take for granted. There things are much more expensive taking into considerated their hourly rate of pay, etc.

Read the Variations

Sour cream is mentioned there.



Most of u dnt no wat u r talking bout da salvadorian quesadilla uses a spanish type flour not paNcake mix or anything lyk dat DUH

Hey, I'm a little thing

Hey, I'm a little thing called grammar. Use me.

lOl ¿QuE? aLl DoZ h8rS bEeN

lOl ¿QuE? aLl DoZ h8rS bEeN tRiPpIn On MaH qUeSaDiLlAs Yo MiNe Is Da BeSt EN EL MUNDO

rice flour

rice flour

Quesadilla Salvadoreña


When I was little and still to this day, when in a pinch, my mom would use one block of creamcheese and more sour cream to get the little 'tartness' of parmesean cheese. And I tried this recipe with pancake mix...genius! so moist but not too too soft either.

salva quesadilla


this is really good. My mom makes this and it is always good. I never made it with bisquik ppl say its good. So maybe ill try. One of my favs

Made in El Salvador


My Mother in Law taught me how to make Quesadillas in El Salvador on our last visit. When we made it we dealt much larger quanitities and measuring cups not really used a whole lot! We made like 30 cakes in the wood burning clay oven. Very Cool. Our ingredients here are different but this works pretty good here. The main difference is that we use Rice Flour.
•Rice flour -- 2 cups
•Baking powder -- 2 teaspoons
•Grated parmesan cheese -- 1/2 pound
•Sugar -- 2 cups
•Eggs, beaten lightly -- 5
•Whipping Cream -- Small Carton
•Butter -- 2 sticks (1/2 pound)
•Sour Cream -- 1 cup
•Sesame seeds (definately needed) -- sprinkle on top before putting in oven.
You want a consistency of a smooth batter add more whipping cream or sour cream to thin if batter is too thick.

I bake at 350 for an hour - check at 45 mins

Eat with really Strong Coffee! It is the best

Thank you

Thank You so much for sharing.thats what i was looking for the one with rice flour...honestly thats what gives a better taste and does make a difference and the clay ovens...missing familia..and home cooking...but thanx so much for sharing...

Recetas Salvadorenas

Thank you for your suggestion. I tried it and it came out excellent. Can't wait to make it again.

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!

Well this is not actually a

Well this is not actually a bread,it is more like a cake.We eat this with coffee.


Iam from PR and I love Quesadilla

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 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.

Salvadoran bread


Can anyone give me a recipe for the type of everyday "pan frances" that they make in El Salvador?

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.

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.



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.

didnt you read the english translation?

Duh its cake like! It says its a cheese poundCAKE! Maybe you should read abit more before "wasting" ingredients!

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.

that is the key bisquik not

that is the key bisquik not flower or pancake mix butter comes out delicious!

I'm american and what I use

I'm american and what I use is Bisquick instead


Bisquick is the flour to use in quesadilla from El Salvador...You are absolutely correct... :-] I'm from the Caribbean and I know this.

Dude! I'm Mexican & just as

Dude! I'm Mexican & just as american as you are... And so are Salvadorans, Guatemalans, Brazilians, Peruvians, Canadians... You get the picture!


You have the right idea. My mom was born and raised in El Salvador and she made the best food. Including, this quesadilla. I think the trick is using Bisquick pancake mix, not regular flour! And she always used parmesan cheese.

you don't know how to make

you don't know how to make it. lol

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.

I agree. My bf is from E.S

I agree. My bf is from E.S too but I don't care for it but he loves it... as long it makes him happy i'll make it. I was wondering which cheese is better Farmer cheese or pamersean?

You must be White if you

You must be White if you think it has a strange texture.

Your being raciest. It

Your being raciest. It doesnt matter if your white black green to have a liking of a food. My bf he doesn't care for Pizza so should I judge him for not liking Pizza. No because everyone has different likes. It is impossible to like every single food on this earth... so you think i should accuse you of being hispanic and you don't like pizza (no because it makes no sense)