Salvadorean quesadilla is a sweet, moist pound cake. Using high-quality Parmesan cheese is crucial to the success of this recipe. Best wishes!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 3 large eggs, separated, divided
- 1 cup white sugar
- ½ cup butter, melted
- 1 (4 ounce) package Parmesan cheese, finely grated
- ¾ cup sour cream
- 1 teaspoon baking powder
- 1 cup rice flour
- 1 tablespoon sesame seeds, or to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
- Dotdash Meredith Food Studios
- Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
- Dotdash Meredith Food Studios
- Mix in egg yolks until well blended.
- Dotdash Meredith Food Studios
- Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
- Dotdash Meredith Food Studios
- Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
- Dotdash Meredith Food Studios
- Pour batter into a 9×13-inch glass baking dish. Sprinkle sesame seeds on top.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 248 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My grandma and mom are from El Salvador and growing up they introduced me to this dessert, the only one of these kinds of flour cakes that I liked. We would get them from the store or occasionally my mom would make it. When I came across this recipe I was curious to see if it was as good as what I had tasted in the past. It was better! My whole family loves it and my grandma says it’s better than what she had in El Salvador! Even my aunt who bakes these herself was impressed. Thank you so much for sharing it! The only change I make is baking it for 30 minutes instead of 38. I find that the longer you bake it the dryer it gets and I like it moist, but either way it’s a crowd pleaser!
I’ve been looking and making salvi quesadilla from different recipes. Hands down this is yet the perfect recipe and be found. The flavor and texture is perfect! I’m so glad I’ve found this recipe! Thank you Allrecipes and Postres de la cipota!
I made changes. Mixed half rice flour half biquick flour. Didn’t seperate eggs. Did lazy method. Used 1/4 tsp baking soda 1/2 tsp vinegar because I didn’t have baking powder. Still great.
Love this recipe!
Delicious lo mejor de lo mejor
I have made this three times in the past week and a half! My Salvadoran husband loves it! He eats it with his morning coffee, he eats it as a dessert. Easy recipe, I didn’t have rice flour, but all purpose seems to do well. Thank you!
I haven’t made it yet! Lol but I’ve been searching for my mom’s recipe that she figured out here in the U.S. (we are Salvadoran) and this looks like it almost to the T! So, I will make it for my son’s b-day to go along with pupusas we are buying thank you so much!!!!
For the most part, I followed the recipe. I added a little more cheese and a bit more sesame seeds. Needless to say, the quesadillas did not last very long in my home. My husband is from El Salvador and I’m Puerto Rican/American. My kids get both cultures this way.
Fan-freaking-tastic!
Cheese and cream have to be Salvadoreño for the right flavor. Aside from that, it’s the perfect recipe.
Very impressed finding this here! Very similar to my Grandmothers recipe! I would go more authentic though and seek out traditional cheese. Parmesan contains the salty savory tones of Salvadoran cheese, but not it’s flavor. Try “queso duro or duro viejo” , queso duro salvadoreño and Creme
One of the best recipes I have tried!
I’m Salvadoran and this reminds me of my grandma so much! She used to make it with feta cheese, so I decided to give it a try even though I had parmesan cheese at hand. It was delicious!! Thanks for this recipe I won’t need to buy it at the Latin supermarket anymore!!
The recipe is on point, as this quesadilla is by far the best I tasted in years. So glad I made it for my family. Everyone is raving about it and having seconds.
Absolutely delicious! I subbed cotija (1/2 cup) for the Parmesan and it was amazing. My husband loved it! Will be making this again and again!
Such a good recipe I can’t get enough of it!
Awesome. Just like my husband’s family makes it.
Ok, I was not very confident going into this recipe, BUT OMG IT IS SO MOIST AND DELICIOUS AND RICH!! I love it and so did my children and husband. I did exactly what is written on the recipe, except that I added a little bit of vanilla extract and added a little bit of raisins the bottom of the pan because I don’t like sesame seeds. I sprayed the aluminum pan with a spray that had a little flour in it so it wouldn’t stick and it is perfect and delicious!! Thank you so much for sharing it with us!! Will be making it for church whenever we can meet again! I’m Dominican but I thought I’d give this a try! Our church is a Hispanic congregation, so I know they will enjoy it very much! I mean, who wouldn’t?!! Thank you!!
My first go at trying to make this was a super success. My husband love quesadilla but he can be very picky and even he loved it.
I see why this is a five star recipe! I have been looking for an authentic Quesadilla and this is it. I personally find it a little too buttery for my taste, so I’ll reduce by a tablespoon or two.
This is just like the ones I had in El Salvador! It’s the perfect comfort food for my boyfriend, who is from ES. It’s sooo good! Thank you for posting!