Healthy Guatemalan Quesadillas

The first time I tried Guatemalan quesadillas, I was really confused. These aren’t the cheesy folded tortillas I grew up with – they’re actually small, sweet cakes that taste like a cross between cornbread and pound cake. My neighbor Maria brought them to our block party last summer, and I couldn’t believe I’d gone my whole life without knowing about them.

See, these quesadillas are a breakfast staple in Guatemala, but they’re different from their Mexican namesake in every way. While Mexican quesadillas need a griddle and lots of cheese, these are made in the oven with a simple batter. And trust me, once you try them with your morning coffee, you’ll wonder how you lived without them too.

What Kind of Parmesan Cheese Should I Use?

For these Guatemalan quesadillas, you’ll want to use real Parmigiano-Reggiano cheese rather than the pre-grated stuff in the green container. Fresh Parmesan has a stronger, nuttier flavor that really makes these pastries special. When shopping, look for cheese labeled “Parmigiano-Reggiano” which comes from Italy – it might cost a bit more, but the flavor is worth it. While you could use other hard aged cheeses like Grana Padano or Pecorino Romano in a pinch, authentic Parmesan will give you the best traditional flavor. Just make sure to finely shred it yourself using the small holes of your grater, as this helps it blend better into the batter.

Options for Substitutions

Let’s talk about how you can adjust this recipe if you’re missing some ingredients:

• Rice flour: Rice flour is pretty important for the unique texture of these Guatemalan quesadillas, but if you’re in a pinch, you can use all-purpose flour. Just note that the texture will be slightly different – less tender and a bit more cake-like.
• Parmesan cheese: The Parmesan cheese is key to the authentic flavor, but you can use aged Romano cheese as a close substitute. Avoid using fresh mozzarella or mild cheeses as they won’t provide the same sharp, salty taste.
• Sour cream: You can swap sour cream with plain full-fat Greek yogurt or Mexican crema. The texture and taste will be very similar.
• Sesame seeds: Since these are optional, you can skip them entirely or use poppy seeds for a similar look and crunch.
• Butter: While butter gives the best flavor, you can use coconut oil as a dairy-free option. Just make sure it’s melted and cooled slightly before using.

Watch Out for These Mistakes While Baking

The success of Guatemalan quesadillas heavily depends on how you handle the eggs – a common mistake is not properly separating the whites from the yolks, as even a tiny bit of yolk can prevent the whites from whipping to stiff peaks.

Temperature control is crucial here – using butter that’s too hot can scramble the eggs when mixing, so let your melted butter cool for a few minutes before incorporating it into the batter, and make sure all other ingredients are at room temperature.

Many bakers go wrong by overmixing the batter after adding the rice flour – fold it in gently just until combined, as excessive mixing can lead to dense, tough quesadillas instead of the light, tender texture we’re after.

For the best rise and texture, don’t skip beating the egg whites to stiff peaks, and when folding them into the batter, use a gentle hand with a figure-eight motion to maintain as much air as possible in the mixture.

What to Serve With Guatemalan Quesadillas?

These sweet, cheese-flavored Guatemalan quesadillas (which are actually more like small cakes!) are traditionally enjoyed with a hot cup of coffee or tea for breakfast or as an afternoon snack. A simple cup of café con leche (coffee with milk) makes the perfect pairing, as its warmth and slight bitterness balances out the sweet, rich flavor of these treats. If you’re serving these for dessert, try them with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You can also add some fresh berries or sliced fruit to bring a bright, fresh element to the plate.

Storage Instructions

Keep Fresh: These Guatemalan quesadillas (which are actually more like sweet cheese cakes!) stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, pop them in the fridge where they’ll keep well for up to a week. Just place them in a sealed container with wax paper between layers to prevent sticking.

Freeze: Good news – these treats freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll stay good for up to 3 months. It’s super handy to make a big batch and have them ready whenever you need a sweet treat.

Enjoy Later: When you’re ready to eat your stored quesadillas, let them come to room temperature for about 30 minutes if they’ve been in the fridge, or thaw completely if frozen. They taste best when served at room temperature, and you can give them a quick 10-second warm-up in the microwave if you prefer them slightly warm.

Preparation Time	15-25 minutes
Cooking Time	35-45 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1600
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

• 3 large eggs, separate yolks and whites
• 1 cup granulated sugar
• 1/2 cup melted butter
• 4 oz finely shredded parmesan cheese
• 3/4 cup sour cream
• 1 teaspoon baking powder
• 1 cup rice flour
• 1 tablespoon sesame seeds, optional

Step 1: Gather Ingredients and Preheat the Oven

Begin by gathering all your ingredients to ensure you have everything you need for this recipe.

Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking.

Step 2: Prepare the Egg Whites

In a separate glass, metal, or ceramic bowl, beat the egg whites until they are firm but not stiff.

This should result in peaks that hold their shape but are still slightly soft.

Set aside for later use.

Step 3: Mix the Wet Ingredients

In a large bowl, combine the sugar and melted butter.

Beat this mixture on high speed until it becomes creamy and well combined.

Then, mix in the egg yolks until everything is well blended.

Step 4: Add Cheese and Sour Cream

Gradually mix in the Parmesan cheese with the wet ingredients.

Add the sour cream and baking powder, and continue to beat until the batter becomes smooth and the ingredients are well-incorporated.

Step 5: Fold in Dry Ingredients and Egg Whites

Sift the rice flour over the batter and gently fold it in using a spatula.

Once the flour is folded in, carefully fold in the prepared egg whites.

Be gentle to maintain the airy texture of the egg whites.

Step 6: Pour and Bake

Pour the batter into a 9×13-inch glass baking dish.

Evenly sprinkle sesame seeds on top of the batter for a nice, crunchy finish.

Bake in the preheated oven for approximately 38 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the dish from the oven and let it cool slightly before serving.

Enjoy your dish warm, as it will highlight the flavors beautifully!