International Recipes and Cooking Around the World

Quesadilla Salvadoreña

Salvadoran quesadilla poundcake

(Salvadoran sweet cheese poundcake)

Image by luisito.moon

Average: 4 (122 votes)

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


  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.

Quesadilla Salvadoreña 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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