Quesadilla Salvadoreña 
(Salvadoran sweet cheese poundcake)

Salvadoran quesadilla poundcake
Image by luisito.moon

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.

Quesadilla Salvadoreña

Quesadilla Salvadoreña

Course: Cakes and Tortes, DessertsCuisine: El Salvador
Makes

10 to 12

servings

Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries.

Ingredients

  • 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

Directions

  • 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.

Quesadilla Salvadoreña Notes and Variations

  • Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, or 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.

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