Quesadilla Bread Recipe

Quesadilla Salvadoreña is a gluten-free cheese pound cake or quick bread that is enjoyed throughout El Salvador with a cup of coffee as a breakfast cake or snack cake.

Salvadoran quesadillas (sometimes called sweet bread) are rich and buttery cakes or quick breads. They are traditionally made with rice flour and some dairy products and are baked in rectangular trays using brick ovens.

You can find quesadillas sold by street vendors in many of the smaller towns of El Salvador. In the bigger cities, the market is the place to buy them.

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They are usually sold in the mornings for a quick breakfast. This bread is a popular Sunday morning staple in many Salvadoran homes.

The recipe and the method to make this cheese pound cake vary from house to house. Two of the ingredients that Salvadorans make sure they have on hand to make quesadillas are rice flour and ajonjoli (sesame seeds).

In El Salvador, quesadillas are made with the traditional Salvadoran cheese called queso duro blando (hard-soft cheese). It’s airy and light, white in color, and hard as a brick. Many Salvadorans living in the US recommend replacing it with Cotija cheese or Parmesan cheese.

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Cuajada, (milk curd). This is a soft, fall-apart fresh cheese. In the US, a mixture of cottage cheese and queso fresco would be a good substitute.

Another important ingredient is crema salvadoreña. This cream is similar to crème Fraiche. It is slightly less salty than sour cream. And its color is more yellowish. Sometimes found in Latin American grocery stores, it can easily be replaced with regular sour cream.

Separate the egg whites from the yolks. Beat the egg whites until soft peaks and add the sugar a little bit at a time; then add the yolks and keep beating until well mixed.

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Last, add the cheese mixture and blend with an electric mixer. The consistency of this batter is a little bit thicker than a pancake batter.

The sweetness of quesadillas varies a lot, some people like it very sweet and some not so much. For our recipe, I used 1/2 cup of sugar. This amount made the quesadilla just sweet enough to contrast the salty cheeses in the recipe.

Salvadoran quesadillas are one of the best-known and most popular desserts and breakfast cakes in El Salvador. Foreigners love it and often take it back home with them to share with friends and family.

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Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.

I made this tonight for my husband who is from El Salvador. It came out so delicious. I will make more to give to his family for Christmas.I used 1 cup of queso duro, with the same given measurements of cottage cheese, queso fresco and crema.I added a pinch of extra salt for personal preference and it is so divine.Thank you for this receipe.

Hi so I’ve ordered queso duro blando, cuajada, and crema salvadoreña. Do I still use the measurements as if it were the substitution?

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I have made this recipe and with the critics of my husband's family (They were born and raised in El Salvador). they all suggested to double the cotija or blanco cheese. Also double the sugar they said it wasn't sweet enough. Tweeking those 2 amounts and they are loving it. If you don't like the flavor of the Ouija to be as strong do a cup and a half of the cotija/blanco

@Sarah Ozimek, I do agree that you have to double the sugar. The rest is perfect! It makes just one 9inch pan and three muffins. DeliciousQuesadilla Salvadoreña is not that ordinary quesadilla where tortilla is filled with cheese and then grilled. This Salvadoran creation is, in fact, a dessert! It's a rich, delightful cheese filled bread / pound cake which is perfect with a cup of tea or coffee!

Now that my blog is a little bit more popular and I am getting more emails, comments, and messages on Facebook, you will find more recipes suggested by you, my dear readers, here. Last week I made Kedgeree, a delicious British rice and smoked fish dish, suggested by a fellow blogger in the comments section, while today I brought to life the idea given to me by Alejandra, who is from El Salvador. It's a relatively small country in Central America bordering with Guatemala and Honduras. To be frank, I didn't know too much about it before that.

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I was really happy to exchange emails with Alejandra and to find out more about her home country. The fact that I have never cooked anything from El Salvador before made me even more excited!

The recipe she suggested to start my journey through the cuisine of this interesting country with is Quesadilla Salvadoreña. Now before your imagination draws an image of a grilled tortilla generously filled with cheese and other goodness, which is how we can describe Mexican quesadilla, let me stop you by telling that this Salvadoran quesadilla is nothing like it. In fact, these dishes are even not in the same category: the one coming from El Salvador is a dessert!

You heard me right. Quesadilla Salvadoreña is a sweet cheese filled bread / pound cake. The type of cheese usually used to make it is

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Ueso duro - a Parmesan-like Salvadoran cheese. I don't know if you'll be able to find it, I certainly didn't, but don't worry, though. The good old Parmesan cheese, which is perfectly accessible everywhere, is a great substitute. The majority of recipes online use it.

The end result is a rich, not too sweet, delightful cake. Perfect with a cup of tea or coffee. If you will ever visit El Salvador, you should be able to find Quesadilla Salvadoreña in every local bakery (

). If you won't have such a chance, just devote 15 minutes of your time and bring Salvadoran flavors into your own kitchen.

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This cake was so good my family didn't leave any crumbs behind. I am undoubtedly adding it to the collection of my most favorite international recipes. Thanks, Alejandra!

Quesadilla Salvadoreña is a traditional Salvadoran sweet cheese bread. Really easy to make and so great with a cup of tea or coffee!

Calories: 317 kcal Carbohydrates: 32.2 g Protein: 6.9 g Fat: 18.3 g Cholesterol: 82.2 mg Sodium: 203.7 mg Sugar: 19.5 g Vitamin A: 850 IU

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