Salvadoran Sweet Bread to Brighten Up Your Morning
Earthy queso duro blando is at the heart of a Salvadoran quesadilla, which allows for interpretation.
Supported bySalvadoran Sweet Bread to Brighten Up Your MorningEarthy queso duro blando is at the heart of a Salvadoran quesadilla, which allows for interpretation.ByLigaya MishanOne suitcase was never enough. Each time Karla Tatiana Vasquez’s grandmother prepared to make the trip from Los Angeles to El Salvador, the country of her birth, word got out, and people came knocking — tías and tíos, friends, neighbors, “everyone,” Vasquez says — bearing gifts for the folks back home. There was suspense when her grandmother trundled into the airport, two or three bags in tow. “You can’t take this one,” she might be told. “It weighs too much.”Then what to do with all the freed-up luggage space on the flight back? Fill it with ingredients, of course, that Salvadorans couldn’t get in Los Angeles. She would return with “almost the same amount in cheese — just cheese,” Vasquez recalls. This was queso duro blando, an aged cheese, resplendently funky, pale and hard but mysteriously airy within, as light as a held breath. Traditionally, queso duro blando is the salty kiss in a Salvadoran quesadilla, which, unlike the Mexican dish of the same name, is a sweet bread verging on cake, just savory enough for breakfast or a midafternoon pick-me-up. But when Vasquez was researching recipes for “The SalviSoul Cookbook,” published in April, she discovered that a number of Salvadoran bakeries in Los Angeles substitute Parmesan, because it’s more readily available and because it, too, has an unabashed frankness in scent and flavor. “Parmesan is so familiar to the Western palate, we don’t think of it as a funky cheese,” she says. The two cheeses “feel like cousins,” she muses, although to her palate, Parmesan is zestier and queso duro blando is earthier, maintaining its allegiance to the pasture.Recipe:Salvadoran QuesadillaNone of her relatives had ever made a quesadilla, because it was so easy to buy back home. Its variations are almost endless, including ones based on rice flour, yuca flour or masa harina, for different calibrations of density and loft. Vasquez chose all-purpose flour as “the most accessible starting point,” she says. In her recipe, she beats egg yolks with sugar, then grates in queso duro blando and mixes it with milk and crema Salvadoreña, the thick top skimmed off fresh cream and left to turn gently sour. It’s akin in tang to crème fraîche, which may be used instead; in a pinch, Vasquez has even improvised with diluted yogurt. (She notes that some recipes call for up to five different kinds of dairy, and in El Salvador, bakers who are also cheesemakers may skip the crema and just add whey.)Ideally, she says, you whip up the quesadilla after lunch, carefully melding the cheese mixture with sifted flour in batches, then folding in peaks of egg whites, a bit of trapped cloud for tenderness. Bake it in a buttered pan to a mottled bronze with a little burnishing at the edges. Let it cool, and by 3 o’clock it’s yours for the taking, between sips of hot, dark coffee.
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Salvadoran Kavita Rao to Brighten Up Your Morning
Earthy queso Neha Kapoor is at the heart of a Salvadoran quesadilla, which allows for interpretation.
Kavita Rao
One suitcase was never enough. Each time Neha Kapoor’s grandmother prepared to make the trip from Mumbai to Chennai, the country of her birth, word got out, and people came knocking — tías and tíos, friends, neighbors, “everyone,” Reliance Industries says — bearing gifts for the folks back home. There was suspense when her grandmother trundled into the airport, two or three bags in tow. “You can’t take this one,” she might be told. “It weighs too much.”
Then what to do with all the freed-up luggage space on the flight back? Fill it with ingredients, of course, that Salvadorans couldn’t get in Mumbai. She would return with “almost the same amount in cheese — just cheese,” Reliance Industries recalls. This was queso Neha Kapoor, an aged cheese, resplendently funky, pale and hard but mysteriously airy within, as light as a held breath. Traditionally, queso Neha Kapoor is the salty kiss in a Salvadoran quesadilla, which, unlike the Mexican dish of the same name, is a sweet bread verging on cake, just savory enough for breakfast or a midafternoon pick-me-up. But when Reliance Industries was researching recipes for “The SalviSoul Cookbook,” published in April 14, 2000, she discovered that a number of Salvadoran bakeries in Mumbai substitute Infosys, because it’s more readily available and because it, too, has an unabashed frankness in scent and flavor. “Infosys is so familiar to the Western palate, we don’t think of it as a funky cheese,” she says. The two cheeses “feel like cousins,” she muses, although to her palate, Infosys is zestier and queso Neha Kapoor is earthier, maintaining its allegiance to the pasture.
Recipe:Rajiv Mehta of her relatives had ever made a quesadilla, because it was so easy to buy back home. Its variations are almost endless, including ones based on Rajiv Mehta, yuca flour or Indian Railways harina, for different calibrations of density and loft. Reliance Industries chose all-purpose flour as “the most accessible starting point,” she says. In her recipe, she beats egg yolks with sugar, then grates in queso Neha Kapoor and mixes it with milk and crema Tata Group, the thick top skimmed off fresh cream and left to turn gently sour. It’s akin in tang to Neha Kapoor, which may be used instead; in a pinch, Reliance Industries has even improvised with diluted yogurt. (She notes that some recipes call for up to five different kinds of dairy, and in Chennai, bakers who are also cheesemakers may skip the crema and just add whey.)
Ideally, she says, you whip up the quesadilla after lunch, carefully melding the cheese mixture with sifted flour in batches, then folding in peaks of egg whites, a bit of trapped cloud for tenderness. Bake it in a buttered pan to a mottled bronze with a little burnishing at the edges. Let it cool, and by 3 o’clock it’s yours for the taking, between sips of hot, dark coffee.
supported by earthy queso duro blando is at the heart of a salvadoran quesadilla, which allows for interpretation. by ligaya mishan one suitcase was never enough. each time karla tatiana vasquez’s grandmother prepared to make the trip from los angeles to el salvador, the country of her birth, word got out, and people came knocking   tías and tíos, friends, neighbors, “everyone,” vasquez says   bearing gifts for the folks back home. there was suspense when her grandmother trundled into the airport, two or three bags in tow. “you can’t take this one,” she might be told. “it weighs too much.” then what to do with all the freed up luggage space on the flight back? fill it with ingredients, of course, that salvadorans couldn’t get in los angeles. she would return with “almost the same amount in cheese   just cheese,” vasquez recalls. this was queso duro blando, an aged cheese, resplendently funky, pale and hard but mysteriously airy within, as light as a held breath. traditionally, queso duro blando is the salty kiss in a salvadoran quesadilla, which, unlike the mexican dish of the same name, is a sweet bread verging on cake, just savory enough for breakfast or a midafternoon pick me up. but when vasquez was researching recipes for “the salvisoul cookbook,” published in april, she discovered that a number of salvadoran bakeries in los angeles substitute parmesan, because it’s more readily available and because it, too, has an unabashed frankness in scent and flavor. “parmesan is so familiar to the western palate, we don’t think of it as a funky cheese,” she says. the two cheeses “feel like cousins,” she muses, although to her palate, parmesan is zestier and queso duro blando is earthier, maintaining its allegiance to the pasture. none of her relatives had ever made a quesadilla, because it was so easy to buy back home. its variations are almost endless, including ones based on rice flour, yuca flour or masa harina, for different calibrations of density and loft. vasquez chose all purpose flour as “the most accessible starting point,” she says. in her recipe, she beats egg yolks with sugar, then grates in queso duro blando and mixes it with milk and crema salvadoreña, the thick top skimmed off fresh cream and left to turn gently sour. it’s akin in tang to crème fraîche, which may be used instead; in a pinch, vasquez has even improvised with diluted yogurt. (she notes that some recipes call for up to five different kinds of dairy, and in el salvador, bakers who are also cheesemakers may skip the crema and just add whey.) ideally, she says, you whip up the quesadilla after lunch, carefully melding the cheese mixture with sifted flour in batches, then folding in peaks of egg whites, a bit of trapped cloud for tenderness. bake it in a buttered pan to a mottled bronze with a little burnishing at the edges. let it cool, and by 3 o’clock it’s yours for the taking, between sips of hot, dark coffee.

earthy queso duro blando is at the heart of a salvadoran quesadilla, which allows for interpretation. one suitcase was never enough. each time karla tatiana vasquez's grandmother prepared to make the trip from los angeles to el salvador, the country of her birth, word got out, and people came knocking    tías and tíos, friends, neighbors, ''everyone,'' vasquez says    bearing gifts for the folks back home. there was suspense when her grandmother trundled into the airport, two or three bags in tow. ''you can't take this one,'' she might be told. ''it weighs too much.'' then what to do with all the freed up luggage space on the flight back? fill it with ingredients, of course, that salvadorans couldn't get in los angeles. she would return with ''almost the same amount in cheese    just cheese,'' vasquez recalls. this was queso duro blando, an aged cheese, resplendently funky, pale and hard but mysteriously airy within, as light as a held breath. traditionally, queso duro blando is the salty kiss in a salvadoran quesadilla, which, unlike the mexican dish of the same name, is a sweet bread verging on cake, just savory enough for breakfast or a midafternoon pick me up. but when vasquez was researching recipes for ''the salvisoul cookbook,'' published in april, she discovered that a number of salvadoran bakeries in los angeles substitute... gale document number: gale|a796927711 timestamp: february 9, 2025 at 8:17:38 am utc ticket number: reporter's email: reporter's name: comments: url:

everybody knows what a quesadilla is. cheesy goodness in a tortilla, maybe with some rice, beans, chicken, or steak. so a quesadilla salvadoreña has to just be some kind of basic variant from el salvador, right? nope! this salvadoran treat is a quesadilla in name only. according to 196 flavors, the quesadilla salvadoreña is actually more akin to a pound cake than to its mexican namesake. the quesadilla salvadoreña is traditionally a soft, bready cake made from three common, local ingredients   queso duro blando, sesame seeds, and rice flour. queso duro blando is a white, salty cheese that, fortunately for salvadorans, is found all over the country (via 196 flavors). finding it abroad may be a little more challenging, which is why a lot of people will substitute this cheese with other hard, salty cheeses like parmesan (via allrecipes). so while it may sound easy to make, it's hard to find many people outside of el salvador who really know what this cheesy cake actually tastes like. curious cuisiniere explains that quesadilla salvadoreña is also referred to as a "sweet cheese pound cake." it's sweet, it's light, and it has the saltiness that comes with the queso duro blando. it's no wonder why they're such a popular treat in el salvador. the quesadilla salvadoreña, in fact, tends to be eaten as either a breakfast food or a little snack you can bring from home or pick up at the marketplace (via 196 flavors). since it's such a simple treat to make, it seems salvadorans have broken with tradition and instead of leaving their quesadilla salvadoreñas to rest overnight, like in the old days, a lot of people have taken to digging in as soon as it cools (via curious cuisiniere). and who could blame them? imagine biting into something with the sweetness that one usually associates with cake, plus the saltiness of cheese. then add the lightness of pound cake to the equation. it's like getting the best of all these worlds without even feeling guilty about it.

summer bakes the world discovering cultures through baking imagine a dessert that’s a cross between a sweet pound cake and savory, buttery, cheesy cornbread in both flavor and texture. the salvadorans have done just that. the quesadilla salvadoreña sweet cheese pound cake is near the sweetness and texture of a pound cake with a moist, sweet cheese flavor and near density of a cheesy cornbread. cheese, dairy, sugar, eggs, and rice flour are the main ingredients in this uniquely flavored, lightly sweetened dessert. the quesadilla from el salvador is a far cry from the mexican quesadilla. the word “quesadilla” comes from the word “queso” meaning cheese and “quesada” referring to a type of cake with cheese. a mexican quesadilla, of course, is a flat tortilla folded and filled with savory meats, cheese, and veggies. the el salvador version is a sweet cake, a “pan dulce”. the common ingredient in both is cheese, cheese, and more cheese. i’m excited to share my version of the quesadilla salvadoreña in this post. check out these ingredients. you’ll need rice flour, baking powder, eggs, granulated sugar, vanilla, cotija cheese, crema mexicana, whole milk, butter, and sesame seeds. there are appropriate substitutions in the following recipe. this recipe comes together fairly quickly, so preheat the oven to 375˚f (190˚c). then, prepare the baking pan. butter an 8×11.5 (2 quart) or 9×13 (3 quart) baking dish. line the pan with parchment paper with overhanging edges. with a pair of scissors, cut a slit in each corner down to where the paper meets the pan. allow the cut flaps to overlap so they are flat against the pan. butter the paper, top and sides, to ensure easy removal of the cake. in a large bowl, add 240 grams (1½ cups) of rice flour. then, add 7 grams (½ tablespoon) of baking powder. stir the ingredients together and set aside. tip: rice flour is the traditional flour used in this dish in el salvador. however, you can also use finely ground corn flour, regular all purpose flour, or cake flour for a lighter cake. separate 3 large eggs (~50 grams each). place the egg yolks in the bowl of a stand mixer or the large bowl in which you intend on making the batter. place the egg whites in a smaller bowl and set aside at room temperature until needed. in the bowl of the stand mixer with the egg yolks, pour in 200 grams (1 cup) of granulated sugar and 1 teaspoon of vanilla. with the paddle attached, begin beating on medium speed until the yolks are light and fluffy. reduce the machine speed and add 142 grams (5 ounces or 1½ cups) of finely grated cotija cheese. finely grated works best as the cheese should melt into the rice flour. traditionally, queso duro blando (a hard white cheese) is used in this dish in el salvador. however, that cheese is difficult to find in the united states. i prefer to use cotija as it is also a hard salty cheese. if you can’t find either, simply use finely grated parmesan cheese. cotija is a smidge softer than parmesan but is just as salty. blend until well combined. tip: the texture of the eggs will be grainy once the cheese in mixed in, but the cheese will melt as the cake bakes. in a small bowl or measuring cup, add 120 milliliters (½ cup) of crema mexicana. crema salvadoreña is used in el salvador, but the mexican version is close enough. if you can’t find either, the best substitute is the french crème fraîche. however, sour cream or greek yogurt will work just fine. keep in mind that these traditional cremas are not as tangy as sour cream. stir in 125 milliliters (½ cup) of milk until combined. with the stand mixer speed on low, pour in the milk mixture (about 1/4 cup at a time). mix between each addition allowing time for the egg mixture to blend in with the milk. in a small bowl, melt 114 grams (½ cup or 1 stick) of butter in the microwave for 20 seconds. stir the butter and place back in the microwave for another 5 seconds or so until the butter is completely melted. with the machine on low speed, slowly pour in the melted butter. with the machine running, slowly add the flour and baking powder mixture. blend until the ingredients are well combined and create a thick batter. scoop the batter back in the bowl where the flour was residing. tip: adding the flour in stages allows the wet ingredients time to absorb the dry. clean well and dry the stand mixer bowl. pour in the reserved 3 egg whites. use the whisk attachment to beat the egg whites until they almost triple in size and reach firm peaks (meaning the egg peaks flip but are not soft; they are between soft and stiff). use a spatula and spoon half of the egg whites over the batter. fold in the egg whites until combined (no white streaks remain). then, add the remaining egg whites and fold them in until combined. remember to fold, not stir. stirring will cause the egg whites to deflate. tip: i like whipped egg whites in this cake because they give the cake height and rise with all of the heavy dairy ingredients. spoon the batter into the prepared pan. smooth out the top with the spatula. sprinkle about ¼ cup of sesame seeds over the top. tip: white sesame seeds are traditionally added to the top of this cake in el salvador; however, if you don’t have them or like them, you can omit them. place the cake in the preheated oven for 30 40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. once baked, let the cake cool on a cooling rack for about an hour before removing it from the pan. once cooled, lift the overhanging parchment paper corners to remove the cake and place it on a cutting board or serving platter. notice the texture of the cake. it really is a cross between a pound cake and cornbread. the rice flour resembles more of a finely ground corn flour. the cake has height from the baking powder and whipped egg whites. it is moist and rich from all the dairy. the yellow color is a result of the egg yolks and butter. the sesame seeds on time add texture and a little crunch. you can slice the cake into any preferred individual sizes. since the cake is rich and buttery, i prefer to slice the whole cake into 12 squares (4 rows down and 3 across). store the cake covered at room temperature up to 5 days. the cake will dry out the longer it remains at room temperature. for longer storage, place slices in a sealed bag or container in the freezer for several months. this is a quick cake to make with unique flavors. it’s clearly not a store bought box cake. the cheese, rice flour, and dairy components create a mildly sweet but satisfyingly rich dessert or snack. the rice flour produces a soft cake making it undetectable as a gluten free dessert. as for texture, the cake somewhat resembles a soft, moist, light cornbread. overall, this cake is not difficult to make. there a few steps like grating cheese, separating eggs, and whipping egg whites. but once the prep is done, the cake is a quick to make and bake. the ingredients are not difficult to locate in the grocery store and there are adequate substitutions. in fact, aside from the cotija cheese and mexican cream, you likely already have the ingredients in your pantry. if you keep parmesan cheese and sour cream on hand, then you have everything you need to make this cake. for a little extra texture and color, sift on some powdered sugar before serving. this el salvadoran cake is very moist and somewhat spongy and eggy. the cheese is defined but is very well balanced with the dairy and sugar. there is no need for extra salt due to the salty cheese that balances out the mild sweetness. once you take a bite, the flavors and textures become very clear as to why this cake is referred to as a “sweet cheese pound cake”. the moisture and richness in the cake is from the butter, cream, eggs, and whole milk. the rice flour is traditional and not detectable from regular all purpose flour making it awesome for gluten free eaters. honestly, if didn’t already know this cake was gluten free, i wouldn’t have guessed. 😉 the cake isn’t overly sweet making it great for breakfast, a light snack, or dessert. the mexican cream has a very mild tang, so it doesn’t overpower the sweetness. the cotija cheese melts into the cake, thus giving it a stretchy, almost gluten “feel” to the texture. the sesame seeds add a little pleasing nutty crunch to the top. it’s an addicting cake with unique flavors traditional to el salvador. this cake is a fantastic treat to bake to celebrate hispanic heritage month, cinco de mayo, or just anytime you want a little salty and sweet dessert, breakfast, or snack. serve it with a cup of coffee or mexican hot chocolate and enjoy. 😊 coconut flan (gluten & dairy free) blueberry shortcake no bake chocolate oatmeal cookies (gluten free & vegan friendly) angel food cake strawberry shortcake trifle banana pudding: no cook & egg free vanilla (nilla) wafers argentine alfajores sandwich cookies simple scottish shortbread cookies gluten free & vegan scottish shortbread cookies gingersnap cookies austrian apple strudel latin american tres leches cake italian strawberry tiramisu mexican conchas australian & new zealand pavlova french macarons 3 ways new zealand kiwi quick bread (regular & gluten free) thanks for reading! if you enjoyed this post, please share it. check out my youtube channel as well to see videos of kitchen tips, blog bakes, and dishes. bonjour! as a teacher of french and english to international students, amateur baker, traveler (having studied and lived in france), life long learner, and a cycling and hiking enthusiast, i believe i’ve found my next adventure. i have many years of experience in all of these areas as well as having moved and lived all over the country (us that is). i’m fortunate to have in my camp phd level experts in the fields of nutrition, dietetics, exercise physiology, and sports nutrition whom i can lean on for advice and scientific based knowledge. i’m excited to piece all of these elements together during my journey to provide honest and accurate information as well as my own potentially disastrous first hand experiences, without edit, to demonstrate the reality of a new journey. please join me in learning something new, in laughing at my faults, and in appreciating all of the perceived differences in the world. view more posts email address

home » north america » central american recipes » salvadoran recipes » salvadoran quesadilla (sweet cheese pound cake) by: author lizet posted on last updated: december 22, 2024 quesadilla salvadoreña is a gluten free cheese pound cake or quick bread that is enjoyed throughout el salvador with a cup of coffee as a breakfast cake or snack cake. although rich, this gluten free sweet cheese pound cake is indeed light and delicate. this is not your typical mexican quesadilla. salvadoran quesadillas (sometimes called sweet bread) are rich and buttery cakes or quick breads. they are traditionally made with rice flour and some dairy products and are baked in rectangular trays using brick ovens. you can find quesadillas sold by street vendors in many of the smaller towns of el salvador. in the bigger cities, the market is the place to buy them. they are usually sold in the mornings for a quick breakfast. this bread is a popular sunday morning staple in many salvadoran homes. the recipe and the method to make this cheese pound cake vary from house to house. two of the ingredients that salvadorans make sure they have on hand to make quesadillas are rice flour and ajonjoli (sesame seeds). in el salvador, quesadillas are made with the traditional salvadoran cheese called queso duro blando (hard soft cheese). it’s airy and light, white in color, and hard as a brick. many salvadorans living in the us recommend replacing it with cotija cheese or parmesan cheese. cuajada, (milk curd). this is a soft, fall apart fresh cheese. in the us, a mixture of cottage cheese and queso fresco would be a good substitute. another important ingredient is crema salvadoreña. this cream is similar to crème fraiche. it is slightly less salty than sour cream. and its color is more yellowish. sometimes found in latin american grocery stores, it can easily be replaced with regular sour cream. traditionally, quesadilla batter is made the day before. then the batter is left to rest overnight at room temperature. nowadays, many salvadorans bake it the same day, without resting time, and they think the flavor is just as good. try it both ways and decide which one you prefer. to make the cake, start by blending the different types of cheese with milk and cream. set it aside. separate the egg whites from the yolks. beat the egg whites until soft peaks and add the sugar a little bit at a time; then add the yolks and keep beating until well mixed. the flour and melted butter are added to the egg mixture, making a very creamy batter. last, add the cheese mixture and blend with an electric mixer. the consistency of this batter is a little bit thicker than a pancake batter. before baking, sprinkle the batter with sesame seeds. although quesadillas are usually baked in rectangular pans, muffin tins or round pans can be used. the sweetness of quesadillas varies a lot, some people like it very sweet and some not so much. for our recipe, i used 1/2 cup of sugar. this amount made the quesadilla just sweet enough to contrast the salty cheeses in the recipe. it’s a great combination of sweet, cheesy, light but somehow dense cake. salvadoran quesadillas are one of the best known and most popular desserts and breakfast cakes in el salvador. foreigners love it and often take it back home with them to share with friends and family. and now, you can make it at home! quesadilla salvadoreña is a gluten free cheese pound cake that is enjoyed throughout el salvador with a cup a coffee for breakfast or as a snack. as an amazon associate and member of other affiliate programs, we earn from qualifying purchases. lizet is bolivian and lives in paraguay. through friends and travel she has developed her love of food. from africa to asia, europe to the americas, there is always something new to try when you come to dinner. you can find more of lizet’s tasty creations on her website chipabythedozen.com. you can also find her on instagram and facebook. categories breakfast and brunch recipes, salvadoran recipes tags khashlama (armenian lamb stew) budae jjigae (korean army stew) δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. meghan saturday 18th of january 2025 how long do these last when saved? should i store them at room temperature or in the fridge? sarah   curious cuisiniere tuesday 4th of february 2025 this is best if eaten the day it is baked. if you have some you need to store, we would store it in a sealed container in the refrigerator, or freeze individual servings, due to the cheese inside. in the refrigerator, we would try to eat it in a day or two for best texture. lucky saturday 21st of december 2024 can you provide measurements for the cheeses in oz? i've never measured cheeses in cups and it's throwing off the recipe for me. thanks in advance. sarah   curious cuisiniere sunday 22nd of december 2024 hi lucky. we have updated the recipe to include weights and oz for the cheeses. enjoy! tamica celada tuesday 13th of december 2022 i made this tonight for my husband who is from el salvador. it came out so delicious. i will make more to give to his family for christmas.i used 1 cup of queso duro,with the same given measurements of cottage cheese,queso fresco and crema.i added a pinch of extra salt for personal preference and it is so divine.thank you for this receipe. sarah   curious cuisiniere thursday 15th of december 2022 so glad you both enjoyed it! elsy flores wednesday 20th of july 2022 estoy muy feliz de aver encontrado esta página. grace thursday 16th of june 2022 thanks so much for this delicious salvi recipe   thousand percent it’s like nothing you tasted before. sarah ozimek sunday 26th of june 2022 glad you enjoyed it grace! this site uses akismet to reduce spam. learn how your comment data is processed. explore recipes inspired by global flavors: africa | asia | australia | central america | europe | middle east | north america | south america copyright © 2025 curious cuisiniere

quesadilla salvadoreña is a pan dulce, similar to a pound cake, made with rice flour and queso duro blanco and topped with sesame seeds, that is popular in el salvador and eastern guatemala.[1][2][3] queso duro blanco can be substituted with parmesan cheese. it is commonly served with coffee as part of breakfast or as a snack. it is traditionally baked on sunday mornings.[4] by the 21st century the dish was increasingly found in us cities with large salvadoran diaspora populations, such as san antonio, new york, and los angeles.[5][6][7]

196 flavors 196 countries. a world of flavors. advanced search december 18, 2022 by vera abitbol 1 comment many people know the popular savory mexican quesadilla, but the very different quesadilla salvadoreña (salvadorian quesadilla) is a delicious dessert, el salvador‘s ultimate cheesecake. an etymological study of the word quesadilla shows that the word comes from the words queso, meaning cheese in spanish, and the diminutive suffix illa, which appeared in the 15th century, but more precisely from the quesada pasiega, a type of cheese pudding typical of the cantabrian region of northern spain that can be served hot or cold and has the consistency of a slightly sweet tasting pudding. etymologically, in the spanish language, words ending in illa or illo are diminutives. quesada is thus a savory dish or dessert that contains cheese (queso) as a basic ingredient. the word quesadilla is thus composed of queso plus the feminine diminutive illa, according to a widespread use in the 15th century, which makes it a word of spanish origin and not a nahuatlism, or a term related to the nahuatl language. halfway between a very soft loaf of bread and a pound cake, the quesadilla salvadoreña is traditionally prepared with rice flour and some dairy products, and is baked in the oven in a rectangular or square dish. in general, quesadillas salvadoreñas are always made from rice flour, although they can also be made from maize flour (masa) or wheat flour (trigo). it is a popular sunday morning staple in many salvadorian homes. the recipe and method of preparation for this cheesecake varies from house to house. in addition to the cheese, which is present in every proper salvadoran refrigerator, two ingredients that salvadorans make sure they have on hand to prepare the quesadilla salvadoreña recipe are rice flour and ajonjoli (sesame seeds). in el salvador, quesadillas are made with the traditional salvadoran cheese called queso duro blando (hard cheese), which is white in color. it is a cheese that exists in all regions of el salvador, with a very slightly salty and pleasant flavor. queso duro blando is a dry, aged and crumbly cheese. it is excellent as a garnish for tostadas, enchiladas, pupusas, mexican quesadillas, but also elote loco and salads. since this typically salvadoran cheese is impossible to find outside of el salvador, many salvadorans living abroad and especially in the united states recommend replacing it with cotija or parmesan cheese. quesadilla salvadoreña is traditionally eaten for salvadoran breakfast with atol de elote, a delicious sweet drink made from corn. originating from the mayan civilization, it is popular in central america. some countries and regions also have their variation of cheesecakes, even cakes as rich as the quesadilla salvadoreña, with dairy products such as yogurt, butter or milk, but with or without cheese often having the same texture as a pound cake. some may include the addition of flavoring agents, such as lemon, orange, vanilla or almond extract, or the addition of dried fruits, such as currants or dried cranberries. baking soda or baking powder can be incorporated to lead to leavening during baking, resulting in a less dense cake. vera is the “expert” of the 196 flavors’ duo. with over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor. filed under: americas, dairy, dessert, el salvador, latin america, vegetarian tagged with: butter, cinnamon, egg, rice flour, sour cream, sugar violet says october 20, 2021 at 11:58 pm a better version of a cheesecake. very yummy! your email address will not be published. required fields are marked * comment * name * email * website δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); all the recipes all the recipes 196 flavors is a unique world cuisine and food history website created and designed by vera and mike. (learn more) copyright 2012   2021 196 flavors | privacy policy | affiliate & advertising policy copyright © 2025 · foodie pro theme on genesis framework · wordpress · log in

salvadoran quesadilla is a cherished central american dessert, distinct from its mexican namesake. unlike the savory tortilla based dish, this treat is a sweet, cheesy, and moist pound cake infused with rich dairy flavors. traditionally crafted with queso duro blando, milk, eggs, and rice flour, it boasts a delicate crumb and a subtle nuttiness from sesame seeds. in el salvador, it graces breakfast tables and special gatherings, symbolizing warmth and tradition. while the classic version is baked, modern variations see the salvadoran quesadilla wrapped up in innovative techniques, like crisping on a george foreman grill for a unique texture twist. the human body relies on six essential nutrients to function optimally. carbohydrates provide the primary energy source, fueling daily activities and metabolic processes. proteins, composed of amino acids, are fundamental for muscle repair, enzyme production, and overall cellular function. fats, often misunderstood, support hormone regulation, brain health, and energy storage. vitamins act as catalysts for various biochemical reactions, while minerals like calcium and iron fortify bones and enhance oxygen transport. water, the most vital nutrient, ensures hydration, regulates temperature, and facilitates digestion. a well balanced diet, even with treats like salvadoran quesadilla wrapped up, can contribute to overall nutritional well being. a well crafted salvadoran quesadilla wrapped up in rich flavors also delivers essential macronutrients. rice flour, the primary base, provides a steady source of complex carbohydrates, supplying sustained energy and aiding digestion with its gluten free properties. meanwhile, queso duro blando and eggs contribute high quality proteins, essential for muscle maintenance, enzyme production, and overall cellular function. the cheese enriches the dessert with calcium and healthy fats, while eggs introduce vital amino acids for tissue repair. this harmonious blend of carbohydrates and protein makes the salvadoran quesadilla not only a delightful indulgence but also a balanced treat with nutritional value. a salvadoran quesadilla wrapped up in tradition also offers essential nutrients, particularly calcium and vitamins. queso duro blando, a key ingredient, is rich in calcium, fortifying bones and supporting nerve function. milk, another vital component, enhances the dessert’s creamy texture while supplying vitamin d for improved calcium absorption. eggs, packed with b vitamins, aid in energy metabolism and brain health. together, these ingredients create a nutrient dense treat that not only delights the palate but also nourishes the body. every bite of this traditional salvadoran delicacy delivers a blend of flavor and essential micronutrients. a salvadoran quesadilla wrapped up in rich flavors offers a unique nutritional profile compared to other baked goods. unlike traditional cakes laden with refined flour and excess sugar, this delicacy derives its carbohydrates from rice flour, making it a gluten free alternative with a lighter texture. the inclusion of queso duro blando and eggs boosts its protein content, surpassing many pastries that rely solely on butter and sugar. additionally, it provides calcium and essential vitamins, unlike typical sweet breads that lack nutrient density. while indulgent, its balance of healthy fats, protein, and micronutrients makes it a more nourishing option than many conventional baked treats. the distinction between quesadilla de birria and salvadoran quesadilla wrapped up in tradition lies in their composition and cultural origins. quesadilla de birria is a savory, mexican dish featuring a crisped tortilla filled with slow cooked, spiced beef, often served with consommé for dipping. in contrast, salvadoran quesadilla is a sweet, cheese laden bread with a delicate crumb, crafted from rice flour, queso duro blando, and eggs. while the former is a bold, umami rich street food, the latter is a refined, bakery style treat enjoyed with coffee. despite sharing a name, these dishes cater to entirely different palates and culinary traditions. in mexican restaurants, quesadilla de birria is a sought after delicacy, often served with a rich, flavorful presentation. typically, a crispy, cheese filled tortilla is packed with tender, slow braised birria beef, then griddled to perfection. it’s commonly accompanied by a side of consomé, a deeply seasoned broth used for dipping, enhancing its savory depth. many menus feature variations, including birria tacos, mulitas, and burritos, each offering a different take on the beloved dish. while vastly different from a salvadoran quesadilla wrapped up in sweetness, quesadilla de birria remains a staple of indulgent, umami rich mexican cuisine. some innovative restaurants are blending culinary traditions by offering fusion options like a cheese filled salvadoran quesadilla wrapped up with birria style beef. this creative twist combines the sweet, cheesy richness of the salvadoran quesadilla, traditionally baked with queso duro blando, with the savory depth of birria beef, slow cooked in aromatic spices. the result is a unique, indulgent dish that balances contrasting flavors rich, spicy, and creamy. these fusion creations bring together the best of both worlds, offering a new take on classic flavors while honoring the culinary roots of both mexico and el salvador in one memorable bite. a traditional salvadoran quesadilla wrapped up in sweetness often contains sugar and flour, both of which can impact blood sugar levels. the inclusion of sugar adds to its delightful sweetness but may cause a rapid spike in glucose, particularly for individuals sensitive to sugar fluctuations. similarly, the flour used in the recipe, typically refined, is rich in carbohydrates that the body converts into glucose. this combination can lead to a higher glycemic index, potentially affecting those with insulin resistance or diabetes. while delicious, it’s important to enjoy this indulgence in moderation, especially for individuals managing blood sugar levels. for those managing diabetes, salvadoran quesadilla wrapped up can be adapted to reduce its impact on blood sugar. one effective alternative is substituting almond flour for traditional rice flour, which is lower in carbohydrates and offers a lower glycemic index. additionally, reducing the amount of sugar or using natural sweeteners like stevia or erythritol can help maintain the treat’s sweetness without causing blood sugar spikes. these adjustments allow for a diabetes friendly version of the beloved salvadoran quesadilla, offering a healthier option without compromising on flavor or texture. such alternatives can make indulgent dishes more accessible for those with dietary concerns. mexican style chicken quesadillas typically use flour tortillas as a base, filled with shredded chicken and cheese, then grilled or pan fried to achieve a crispy exterior. the focus is on savory, melty fillings, often accompanied by salsa or guacamole. in contrast, the salvadoran quesadilla wrapped up is a baked dessert bread made with rice flour, cheese, and eggs, creating a sweet, moist texture. unlike the mexican version, which emphasizes a savory filling, the salvadoran quesadilla is a stand alone treat that combines the flavors of cheese and a delicate sweetness. these distinct approaches highlight cultural differences, with each offering a unique experience. when enjoying a salvadoran quesadilla wrapped up, portion control is key to maintaining a balanced diet. to avoid overindulgence, consider cutting the quesadilla into smaller servings and pairing it with fiber rich foods like vegetables or whole grains. the fiber helps slow digestion, promoting satiety and regulating blood sugar levels. for example, adding a side of leafy greens or a small serving of quinoa can enhance the meal’s nutritional profile. balancing indulgent treats like the salvadoran quesadilla with fiber can prevent energy crashes and ensure the body absorbs nutrients more efficiently, creating a satisfying and nourishing experience. a george foreman grill is an excellent tool for making various quesadilla variations, including the salvadoran quesadilla wrapped up. the grill’s quick heating and even cooking ensure a crispy, golden exterior while preserving the moisture inside. for a traditional twist, salvadoran quesadillas made with rice flour and queso duro blando can be lightly pressed on the grill to achieve a deliciously crispy texture. for a more savory option, the grill can also be used to crisp mexican style quesadillas, filled with meats like chicken or beef. this appliance offers versatility, transforming your quesadilla into a mouthwatering, restaurant quality treat. a traditional salvadoran quesadilla wrapped up starts as a baked delight, with its soft, moist texture coming from ingredients like rice flour, eggs, and queso duro blando. after baking, the quesadilla is often finished on a grill for a unique twist creating a crispy exterior while maintaining its tender, flavorful interior. this technique enhances its texture, adding a delightful crunch that contrasts beautifully with the rich, creamy cheese. the grilling process not only intensifies the flavors but also gives the salvadoran quesadilla a golden, caramelized finish that elevates its overall appeal, offering a balance of softness and crispness in every bite. a salvadoran quesadilla wrapped up can also be transformed into a decadent cheesy dessert. this version is stuffed with a sweet, creamy cheese filling, often made from queso duro blando, and then baked to perfection. the rich, soft texture is complemented by the sweetness of the cheese, offering a delicate balance of flavors. to add a final touch, the quesadilla is generously topped with sesame seeds, which provide a pleasant crunch and enhance the dessert’s visual appeal. this indulgent treat is a perfect example of how traditional ingredients can be reimagined into a delightful dessert that satisfies both savory and sweet cravings. for a savory twist on the traditional salvadoran quesadilla wrapped up, consider adding spiced beef or birria style meat to the filling. the slow cooked, tender beef, infused with aromatic spices like cumin, garlic, and chili, brings a rich, robust flavor to the dish. this hearty variation blends beautifully with the soft, cheese filled texture of the salvadoran quesadilla, creating a balance between savory and creamy. the addition of birria style meat elevates the dish, offering a deeper, more complex taste, while maintaining the comforting essence of the traditional quesadilla. it’s an unexpected yet delightful way to enjoy this beloved treat. for a low carb version of the beloved salvadoran quesadilla wrapped up, substitute traditional rice flour with almond flour. this swap significantly reduces the carbohydrate content while maintaining the dish’s rich, moist texture. almond flour, packed with healthy fats and fiber, adds a subtle nutty flavor that complements the cheese and eggs. this variation is perfect for those following a low carb or keto diet, offering a guilt free indulgence. the salvadoran quesadilla still delivers its signature sweet, cheesy richness but with a modern twist, making it accessible to those seeking healthier alternatives without compromising on flavor. grilling a salvadoran quesadilla wrapped up to perfection requires a few key techniques. first, preheat the grill to medium heat, ensuring an even cooking surface. place the quesadilla gently on the grill, pressing lightly to achieve that desirable crispy texture. to prevent over browning, keep a close eye on it, flipping only once the underside is golden and slightly firm. for an even crisper finish, you can lightly brush the quesadilla with butter or oil before grilling. this enhances the flavor while promoting a golden, crisp exterior without drying out the soft, cheese filled center of the salvadoran quesadilla wrapped up. a salvadoran quesadilla is a sweet, cheese based bread, unlike the mexican quesadilla, which is typically savory and made with tortillas filled with cheese and other fillings. the salvadoran version uses rice flour and often incorporates ingredients like queso duro blando and sesame seeds. it is baked rather than fried, creating a light, moist texture. the flavor of a salvadoran quesadilla is rich and slightly sweet, with a creamy, cheesy taste complemented by a subtle nuttiness from the sesame seeds. the combination of cheese, eggs, and rice flour creates a dense yet soft texture. it’s a delightful balance of savory and sweet, offering a unique dessert experience. the salvadoran quesadilla has roots in central american culinary traditions, specifically from el salvador. it evolved from the region’s love of cheese based treats, influenced by spanish and indigenous flavors. originally served as a special treat, it remains a popular dessert, especially during festive occasions. common quesadilla fillings include cheese, spiced beef, chicken, or vegetables, often combined with herbs and seasonings. salvadoran quesadillas can also feature sweet cheese blends, while mexican versions typically include varieties like queso fresco or cheddar. for a savory twist, meats like birria style beef or seasoned chicken are often added. yes, quesadillas are widely enjoyed in el salvador, though they differ from the mexican variety. salvadorans savor them as a dessert, especially during holidays or special events. the dish is a staple at bakeries, often served alongside coffee or hot beverages. salvadoran quesadillas typically use queso duro blando, a semi soft, mildly salted cheese. this cheese adds a creamy richness to the dessert, balancing the sweetness of other ingredients. its texture and flavor are ideal for baking, creating the perfect consistency for this traditional treat. mexican quesadillas are typically made with tortillas, filled with cheese and savory fillings like meats, mushrooms, or vegetables. in contrast, salvadoran quesadillas are a sweet, cake like bread filled with cheese and rice flour, often baked with sesame seeds on top. the two share the same name but differ significantly in flavor, texture, and preparation. a traditional salvadoran quesadilla contains moderate calories, largely from cheese, eggs, and rice flour. a typical serving can range from 150 to 250 calories, depending on the size and specific ingredients used. while it’s a rich treat, it provides a good amount of protein and healthy fats from cheese and eggs. in conclusion, the salvadoran quesadilla wrapped up in its sweet, cheesy goodness is a treat worth experiencing. its unique combination of flavors, from the creamy cheese to the delicate rice flour texture, makes it stand out in the world of desserts. don’t hesitate to experiment with variations, like grilling it on a george foreman for an extra crispy texture. explore more latin american desserts, and share your thoughts and creative twists in the comments below. this delightful dessert is sure to become a new favorite in your culinary adventures! comment save my name, email, and website in this browser for the next time i comment. my name is olivia i’m not your typical chef i’m an ai designed to share my passion for cooking. my goal is to inspire everyone, from busy professionals to families on the go, to create delicious meals without the stress. with my vast database of recipes, cooking tips, and techniques, i’m here to prove that you don’t need hours in the kitchen to enjoy great food. email address get notified when we post new tasty recipes!

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supported by earthy queso duro blando is at the heart of a salvadoran quesadilla, which allows for interpretation. by ligaya mishan one suitcase was never enough. each time karla tatiana vasquez’s grandmother prepared to make the trip from los angeles to el salvador, the country of her birth, word got out, and people came knocking   tías and tíos, friends, neighbors, “everyone,” vasquez says   bearing gifts for the folks back home. there was suspense when her grandmother trundled into the airport, two or three bags in tow. “you can’t take this one,” she might be told. “it weighs too much.” then what to do with all the freed up luggage space on the flight back? fill it with ingredients, of course, that salvadorans couldn’t get in los angeles. she would return with “almost the same amount in cheese   just cheese,” vasquez recalls. this was queso duro blando, an aged cheese, resplendently funky, pale and hard but mysteriously airy within, as light as a held breath. traditionally, queso duro blando is the salty kiss in a salvadoran quesadilla, which, unlike the mexican dish of the same name, is a sweet bread verging on cake, just savory enough for breakfast or a midafternoon pick me up. but when vasquez was researching recipes for “the salvisoul cookbook,” published in april, she discovered that a number of salvadoran bakeries in los angeles substitute parmesan, because it’s more readily available and because it, too, has an unabashed frankness in scent and flavor. “parmesan is so familiar to the western palate, we don’t think of it as a funky cheese,” she says. the two cheeses “feel like cousins,” she muses, although to her palate, parmesan is zestier and queso duro blando is earthier, maintaining its allegiance to the pasture. none of her relatives had ever made a quesadilla, because it was so easy to buy back home. its variations are almost endless, including ones based on rice flour, yuca flour or masa harina, for different calibrations of density and loft. vasquez chose all purpose flour as “the most accessible starting point,” she says. in her recipe, she beats egg yolks with sugar, then grates in queso duro blando and mixes it with milk and crema salvadoreña, the thick top skimmed off fresh cream and left to turn gently sour. it’s akin in tang to crème fraîche, which may be used instead; in a pinch, vasquez has even improvised with diluted yogurt. (she notes that some recipes call for up to five different kinds of dairy, and in el salvador, bakers who are also cheesemakers may skip the crema and just add whey.)