Homemade Quesadilla Salvadoreña

Here’s my take on quesadilla salvadoreña, a sweet, cake-like treat that’s nothing like the Mexican quesadillas you might be thinking of. Made with a rich, cheese-based batter, rice flour, and a hint of sesame seeds, this traditional Salvadoran dessert has become a regular at our weekend family brunches.

Every time I make this recipe, my kids hover around the kitchen, waiting to sneak a piece while it’s still warm. I always bake an extra one because, let’s be honest – there’s nothing better than having a slice with your morning coffee the next day.

What Kind of Cheese Should I Use?

This traditional Salvadoran recipe calls for three different types of cheese, and each one brings something special to the table. Cotija adds a salty, crumbly texture while queso fresco provides a milder, fresh taste. Regular cottage cheese works perfectly fine here, but if you can find it, try using a small-curd variety since it blends more smoothly into the mixture. If you’re having trouble finding cotija or queso fresco at your local grocery store, you can substitute feta for the cotija (though it will be a bit saltier) and fresh mozzarella for the queso fresco. Just remember that authentic cheese combinations will give you the most traditional flavor, so it’s worth checking Latin American markets if you have them in your area.

Options for Substitutions

While some ingredients are key to getting that authentic Salvadoran taste, there are several substitutions you can try if needed:

• Cheese combination: If you can’t find cotija, you can use feta cheese (but rinse it first to reduce saltiness). For queso fresco, you might use mild feta or fresh mozzarella. The cottage cheese adds moisture and texture, but ricotta cheese can work too – just drain it well first.
• Salvadoran crema: Regular sour cream works fine, or you can use Mexican crema. If neither is available, mix regular sour cream with a splash of heavy cream to thin it out.
• Rice flour: This is pretty important for the authentic texture, but if you must substitute, use all-purpose flour. Note that the texture will be different – less chewy and more cake-like.
• Heavy cream and milk: You can use all whole milk instead of the cream/milk combo, but the result won’t be as rich. Half-and-half can also work in place of heavy cream.
• Sesame seeds: These are traditional, but you can skip them or use poppy seeds if you prefer. They mainly add a nice crunch and visual appeal.

Watch Out for These Mistakes While Baking

The biggest challenge when making quesadilla salvadoreña is getting the texture right – using room temperature ingredients, especially the cheeses and eggs, is crucial for achieving that perfect, cake-like consistency rather than a dense, heavy result.

A common mistake is overmixing the batter, which can lead to a tough, rubbery texture – instead, gently fold the ingredients just until they’re combined, and don’t worry if there are a few small lumps in the batter.

The rice flour is essential for the authentic texture, so avoid substituting it with regular wheat flour, and make sure to grease your baking pan thoroughly as this cheese-rich cake can stick easily.

For the best outcome, check your oven temperature with a separate thermometer since running too hot or too cold can affect the rise and texture – and remember to sprinkle those sesame seeds on top before baking, not after, so they’ll stick to the surface properly.

What to Serve With Quesadilla Salvadoreña?

This sweet, cheesy Salvadoran cake pairs perfectly with a hot cup of coffee or traditional Salvadoran coffee for an authentic Central American breakfast or afternoon treat. Since it’s rich and creamy, I like to serve it with fresh tropical fruits like mango or papaya to add a bright, fresh element to the plate. You can also add a dollop of crema (Salvadoran sour cream) on the side for extra richness, though many people enjoy it just as is. For a complete Salvadoran breakfast spread, serve it alongside some plantains and refried beans.

Storage Instructions

Keep Fresh: These tasty Salvadoran quesadillas stay good in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge where they’ll keep well for up to a week. Just make sure they’ve cooled completely before storing to keep that nice texture!

Freeze: Good news – these quesadillas freeze really well! Place them in a freezer-safe container with parchment paper between layers to prevent sticking, and they’ll last up to 3 months. It’s super handy to make a big batch and save some for later.

Enjoy Later: When you’re ready to eat your stored quesadillas, let them come to room temperature for about 30 minutes. If you like them warm, heat them in the oven at 350°F for about 5 minutes – they’ll taste almost like fresh-baked! The sesame seeds might not be as crunchy after storage, but the cheese filling will still be just as yummy.

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	70-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3800-4100
• Protein: 80-100 g
• Fat: 250-270 g
• Carbohydrates: 400-450 g

Ingredients

• 1 cup cotija cheese (255g)
• 1 cup cottage cheese (227g)
• 1/2 cup queso fresco (61g)
• 1/2 cup salvadoran crema or regular sour cream (124g)
• 1/2 cup milk (118 ml)
• 1/2 cup heavy cream (118 ml)
• 2 eggs
• 1/2 cup sugar (100g)
• 2 cups rice flour (284g)
• 1 teaspoon baking powder (4g)
• 1/2 cup butter, melted (113g)
• 2 teaspoons sesame seeds (3g)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F.

Grease a 9×13 baking pan or two 9-inch round pans.

If you like, you can line the pan with parchment paper to make removal easier after baking.

Step 2: Blend the Cheese Mixture

In an electric blender, blend together cotija cheese, cottage cheese, queso fresco, sour cream, milk, and whipping cream until smooth.

Once blended, set the mixture aside.

Step 3: Prepare the Egg Mixture

Separate the egg whites from the yolks in different bowls.

Using a mixer, beat the egg whites until they reach soft peaks.

Gradually add sugar to the egg whites, 2 tablespoons at a time, continuing to blend as you go.

After all the sugar is incorporated, add in the egg yolks and mix well.

Step 4: Combine Dry and Wet Ingredients

To the egg mixture, add 1 cup of rice flour and 1 teaspoon of baking powder, then mix to combine.

Next, add the melted butter and the remaining 1 cup of rice flour, mixing well until smooth.

Finally, fold in the cheese mixture and beat until all ingredients are fully incorporated into a consistent batter.

Step 5: Fill the Pan and Bake

Pour the prepared batter into the greased baking pan(s).

Sprinkle sesame seeds generously over the top.

Place in the preheated oven and bake for 40 to 45 minutes, or until the top is deeply golden.

Keep an eye on the color to ensure desired doneness.

Step 6: Cool and Serve

Once finished baking, remove the quesadilla from the oven and allow it to cool in the pan for about 10 minutes.

Carefully remove it from the pan and let it cool completely on a wire rack.

Serve slices with a refreshing cup of coffee for a delightful treat.