Salvadoran Quesadilla
Updated June 5, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (9-inch) quesadilla, about 9 servings
- ½cup/113 grams unsalted butter, melted and cooled, plus more for greasing
- 3large eggs, separated, at room temperature
- 1cup/200 grams granulated sugar
- 1cup/100 grams grated queso duro blando or Parmesan
- ½cup/120 milliliters whole milk
- ½cup crema Salvadoreña or crème fraîche
- 1½ cups/192 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon coarse kosher salt, such as Morton
- 2teaspoons raw white sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
358 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 9 grams protein; 259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Lightly butter a 9-inch square cake pan or cast-iron skillet.
- Step 2
In a large bowl, combine the egg yolks and sugar and whisk or beat until thoroughly combined. Add the queso, milk and crema and mix well. Gradually add the melted butter to the queso mixture and mix until fully incorporated. Set aside.
- Step 3
In a medium bowl, whisk together the flour, baking powder and salt until well combined.
- Step 4
In another medium bowl, using an electric mixer on high speed (or a whisk), whip the egg whites until stiff peaks form, about 1 minute. Set aside. Shake or tap off the mixer beaters.
- Step 5
Add one-third of the flour mixture to the queso mixture. Using the electric mixer on low speed, mix just until combined. Repeat with half the remaining flour, and then the rest of the flour, scraping the bowl and beaters after each addition.
- Step 6
Add the egg whites and, using a rubber spatula, fold them into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating until no streaks remain. Pour the batter into the prepared pan and sprinkle the sesame seeds over the top.
- Step 7
Bake the quesadilla until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. (If the toothpick comes out with any moisture on it, continue baking for about 5 minutes more.) Let cool for 5 minutes.
- Step 8
Cut the quesadilla into squares or wedges to serve.
Private Notes
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Cooking Notes
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world vegetarian
For me this is too sweet. I made it today using queso duro, creme fraiche, and rice flour and it's just ... too sweet. I want it mildly sweet and smack-you-in-the-face funky / salty. I'll go search for something more like that.
Mary
This is awesome! Made it exactly as written with the Parm and crème fraiche. I enjoyed it as is with a cup of tea, but am thinking that it would make a great breakfast sandwich with an egg, a bit of Mayo and perhaps a thin spread of pesto (yeah, I know - not very Salvadoran). The only thing I may do next time is omit the salt - I don’t think it’s necessary given the 100 gm of Parmesan. Definitely a keeper!
Nancy
Made exactly as written with parmesan and creme fraiche. It was incredibly delicious, light and tangy and a little sweet. This is a keeper.
Crea May
To use rice flour, what would be the substitution? 1:1?
Ann
From the description, I was Looking forward to a gluten free cake with three interesting flours. Wish you had given us the original ingredients list and not just the Salvadoran cheese and cream.
Momo
I made this last night, and it's lovely. Used parmesan and sour cream, as that's what I had on hand, but followed the recipe exactly otherwise. I think it gets its color from the eggs, as I used AP flour and the cake was still a very pretty yellow. This is going to be my granddaughters' favorite after school snack.
Bill Locke
The Salvadoran quesadilla I remember from my childhood in the country was always made with rice flour, fresh farmer's cheese, mantequilla (crème fraîche) that had been aged in a clay pot (batidor) for several days to develop a delicious nuttiness, plus the eggs, the sugar and sesame seeds. The rice flour gives the quesadilla a unique and delicious crumbly graininess.
aj
I'm assuming the entire stick of melted butter goes in before the egg whites?
RL
Yes - it's part of Step 2: "Gradually add the melted butter to the queso mixture and mix until fully incorporated."
Aidan
Do you think masa harina could be used 1:1?
June
The photo certainly looks as if cornflour was used. I look forward to the answer to this question.
Matt G
Made this yesterday and followed the recipe exactly (used parm cheese where noted). It's absolutely delicious and came out perfect. Mine only took 40 minutes to bake, so check it early. Highly recommend - I will be making this again!
Courtenay McDowell
When my son was in the Peace Corps in El Salvador my husband and I visited him. The grandmother of one of his friends grabbed my husband by the hand to show him in the kitchen how to make what I now know is this dish. It was delicious. Cannot wait to make it. Sadly we could not take it home on the plane.
AB
I hope it lives up to your memories of it!
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