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Salvadoran Quesadillas

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  • Prep 20 min
  • Total 60 min
  • Ingredients 8
  • Servings 12
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I am honored to share with you a wonderful recipe from a beautiful Central American country: El Salvador. Known as Pulgarcito de América (the Tom Thumb of the Americas) for the size of its territory, it offers a tropical climate and active volcanoes, beautiful scenery, beaches and mountains, and a cozy atmosphere no matter where you go. Salvadoran cuisine relies one hundred percent on indigenous influences, derived from the fusion of roots throughout time. Its traditional dishes are delicious and that is why I am delighted to show you how to make this Salvadoran quesadilla: a moist and sweet sponge cake made of cheese. It is different from the Mexican quesadilla known all over the world - different from the Peruvian, the Chilean, etc., which are salty flour tortillas filled with cheese, chicken, seafood and more. Join me on my imaginary trip to Salvadoran culinary traditions and let’s make this delicious Salvadoran quesadilla together!
Martha Salas
Updated Sep 23, 2015
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Ingredients

  • 3 eggs (separate the whites from the yolks)
  • 1 cup white sugar
  • 1 stick melted butter
  • 1/2 cup grated, hard white cheese or 1 cup of grated Parmesan cheese
  • 3/4 cup half and half or sour cream
  • 1 teaspoon of baking powder
  • 1 cup of rice flour or Bisquick™ Original baking mix
  • 2 tablespoons of sesame seeds, to sprinkle

Directions

  •  
    1
    Preheat oven to 350°F.
  •  
    2
    Grease a 13”x9” baking dish. In large bowl with electric mixer, mix egg whites until firm peaks form.
  •  
    3
    Stir in sugar and butter until mix is creamy. Stir in egg yolks one by one. Gradually stir in grated cheese, scraping bowl with spatula.
  •  
    4
    In circling motion, stir in half and half and baking powder. Sift the flour and add it in, mixing constantly. In same motion and with help of a spatula, stir in egg whites.
  •  
    5
    Pour blend in the previously greased 13x9 dish and sprinkle on top sesame seeds. Put it in the preheated oven for about 38 minutes. Cook until golden!
  •  
    6
    Cool; cut in the desired shape and size.

Expert Tips

  • tip 1
    Organizing utensils and ingredients saves time; easier to make recipe.
  • tip 2
    After it’s baked, you can use cookie cutters to give it the desired shape. If you celebrate the Central American fiestas, invite your friends over to enjoy this dish!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I am honored to share with you a wonderful recipe from a beautiful Central American country: El Salvador. Known as Pulgarcito de América (the Tom Thumb of the Americas) for the size of its territory, it offers a tropical climate and active volcanoes, beautiful scenery, beaches and mountains, and a cozy atmosphere no matter where you go. Salvadoran cuisine relies one hundred percent on indigenous influences, derived from the fusion of roots throughout time. Its traditional dishes are delicious and that is why I am delighted to show you how to make this Salvadoran quesadilla: a moist and sweet sponge cake made of cheese. It is different from the Mexican quesadilla known all over the world - different from the Peruvian, the Chilean, etc., which are salty flour tortillas filled with cheese, chicken, seafood and more. Join me on my imaginary trip to Salvadoran culinary traditions and let’s make this delicious Salvadoran quesadilla together!
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