el salvador quesadilla recipe

Written ByJenny Smyth Posted on
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The Best el salvador quesadilla recipe

I have always been fascinated by the simplicity and richness of Salvadoran cuisine, and their quesadillas are no exception. This recipe is a staple in El Salvador, where corn tortillas are filled with melted cheese, meat, or vegetables, and then cooked until crispy and golden. The result is a dish that is both comforting and exciting, with a flavor profile that is both familiar and exotic.

I first discovered this recipe on a trip to Central America, where I was introduced to the vibrant markets and bustling streets of San Salvador. Since then, I have been hooked on this dish, and it has become a regular feature in our household meals. My kids love helping me make these quesadillas, as they get to play with the dough and fillings.

It’s a great way to teach them about the importance of using fresh ingredients and respecting traditional cooking methods. We often serve them as a main course or as a side dish to complement other recipes. The best part is that they can be customized to suit everyone’s tastes, whether you prefer beef, chicken, or veggies.

The technique behind making these quesadillas is quite simple: you just need to cook the tortillas in a pan until they are crispy and golden, then fill them with your desired ingredients. The key is to use high-quality ingredients and to not overfill the tortillas, so that they can be easily folded and cooked evenly. This recipe is perfect for any occasion, whether you’re looking for a quick weeknight meal or a special dinner for guests.

One of the things I love about this recipe is that it’s incredibly versatile. You can fill the tortillas with shredded chicken or beef, sautéed vegetables, or even leftover roast chicken. The possibilities are endless!

And because the filling is cooked inside the tortilla, it’s easy to make sure that everyone gets a balanced meal without having to worry about separate components.

El Salvador Quesadilla

4.6 from 1669 votes

A sweet and dense Salvadoran cake made with rice flour, queso duro, and sour cream. It has a tender crumb and a golden top, perfect for breakfast or an afternoon snack.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Quesadilla

2 cups rice flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sour cream
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1 cup queso duro or Parmesan cheese, grated
1 tablespoon sesame seeds (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
3In a medium bowl, whisk together the rice flour, sugar, baking powder, and salt until evenly combined.
Set aside.
4In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
5Add the sour cream, milk, eggs, and vanilla extract, and beat until smooth and well blended.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
7Fold in the grated queso duro until evenly distributed.
8The batter will be thick and slightly lumpy.
9Pour the batter into the prepared pan and spread it evenly with a spatula.
10Sprinkle the sesame seeds on top if using.
11Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
12The edges will pull away from the pan slightly.
13Let the quesadilla cool in the pan for 10 minutes, then lift it out using the parchment paper.
14Transfer to a wire rack to cool completely before cutting into squares.

🔧Equipment

Mixing bowls
Electric mixer or whisk
9×13 inch baking pan
Parchment paper
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 10g

📝Notes

For a more authentic flavor, use queso duro (Salvadoran hard cheese). If unavailable, Parmesan or a dry feta can substitute. The cake is best served warm or at room temperature.

Watch Video Of How El Salvador Quesadilla Works

This Salvadoran quesadilla recipe is perfect for any occasion – whether you’re looking for a quick weeknight meal or a special dinner for guests.

The best part is that it’s incredibly versatile: you can fill the tortillas with shredded chicken or beef, sautéed vegetables, or even leftover roast chicken.

To store leftovers safely, place them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About El Salvador Quesadilla

Q1: What type of cheese should I use for this recipe?

For this recipe, you can use any type of cheese you like. Some popular options include queso fresco (a type of Mexican cheese), mozzarella, or Monterey Jack.

Q2: Can I use pre-shredded cheese?

While pre-shredded cheese can save time when making quesadillas, it’s not recommended for this recipe. Pre-shredded cheese often contains additives that can affect the flavor and texture of the dish.

Q3: How do I prevent the tortillas from tearing?

To prevent the tortillas from tearing when making quesadillas, make sure they are at room temperature before filling them with ingredients.

Q4: Can I use leftover roast chicken for this recipe?

Yes! Shredded leftover roast chicken makes an excellent filling for quesadillas.

Q5: What if I don’t have any queso fresco on hand?

No problem! You can substitute queso fresco with mozzarella or Monterey Jack cheese.

Q6: Can I make these quesadillas ahead of time?

Yes! You can assemble the quesadillas up to 24 hours in advance and store them in an airtight container in the refrigerator until ready to cook.

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