There’s nothing more comforting than the aroma of a warm, cheesy cake baking in the oven.
This Salvadorian Quesadilla Recipe El Salvador is not the savory Mexican version you might know, but rather a sweet, tender cheese bread that’s beloved across El Salvador.
Rich, moist, and delicately sweet, it’s a traditional treat often enjoyed with coffee or milk during breakfast or afternoon gatherings.
Why You’ll Love This Recipe
This quesadilla combines the perfect balance of sweet and savory flavors from Parmesan cheese, sugar, and vanilla.
It has a soft, almost cake-like crumb with a slightly crisp top covered in toasted sesame seeds.
The ingredients are simple and easy to find, yet the result tastes authentically traditional.
It’s quick to prepare and makes your kitchen smell like a cozy Salvadoran bakery.
What You’ll Need (Ingredient Highlights)
Milk adds moisture and richness to the batter while helping the ingredients blend smoothly.
All-purpose flour forms the base and gives the bread its soft, tender crumb.
Sugar provides sweetness and helps create a golden crust.
Grated Parmesan cheese delivers that signature sweet-savory balance that makes Salvadoran quesadilla unique.
Butter adds depth and richness to the flavor, while eggs bind the mixture together for a moist texture.
Vanilla extract gives warmth and aroma, and sesame seeds add crunch and authentic Salvadoran flair.
Pro Tips Before You Start
Warm the milk slightly before adding it to the batter to help the ingredients combine evenly.
Use freshly grated Parmesan cheese for the best flavor and texture.
Avoid overmixing the batter once the flour is added to maintain a light, fluffy texture.
Sprinkle sesame seeds generously on top before baking for that classic Salvadoran look.
Let the quesadilla cool before slicing to allow it to set properly.
For a richer flavor, use a mix of Parmesan and queso fresco.
How to Make Salvadorian Quesadilla Recipe El Salvador
Step 1 – Prepare the oven and pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch round or square baking pan, or line it with parchment paper.
Step 2 – Warm the milk
In a small saucepan, warm the milk over low heat until lukewarm, then set it aside.
This helps the milk blend smoothly into the batter later.
Step 3 – Mix the butter and sugar
In a large bowl, whisk the sugar and melted butter until creamy and smooth.
Step 4 – Add the eggs
Add the eggs one at a time, whisking well after each addition.
This creates a fluffy, well-aerated batter.
Step 5 – Combine liquid ingredients
Pour in the lukewarm milk and vanilla extract, stirring gently to combine.
Step 6 – Incorporate the dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture with a spatula until smooth.
Step 7 – Add the cheese
Stir in the grated Parmesan cheese until evenly mixed throughout the batter.
This gives the quesadilla its distinct flavor.
Step 8 – Prepare to bake
Pour the batter into the greased pan and smooth the surface with a spatula.
Sprinkle sesame seeds generously on top.
Step 9 – Bake to perfection
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 10 – Cool and serve
Let it cool in the pan for 10 minutes before transferring to a rack.
Slice into squares or wedges and serve at room temperature.
What to Serve It With
Enjoy your Salvadoran quesadilla with a strong cup of coffee for an authentic breakfast experience.
It also pairs perfectly with hot chocolate, milk, or a light tea.
Serve with fresh fruit or whipped cream for a sweet afternoon snack.
For special occasions, dust with powdered sugar or drizzle lightly with honey.
Variations / Substitutions
Use half Parmesan and half cream cheese for a creamier texture.
Add shredded coconut to the batter for a tropical touch.
Substitute part of the milk with sour cream for extra richness.
For a gluten-free version, use almond or rice flour instead of wheat flour.
Add a pinch of nutmeg or cardamom for a fragrant twist.
Use brown sugar for a deeper, caramel-like sweetness.
Storage & Leftovers
Store cooled quesadilla in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if you prefer a longer shelf life.
Warm slices slightly before serving for the best texture.
You can also freeze individual portions wrapped in plastic for up to 2 months.
Thaw at room temperature or reheat gently in the oven before serving.
FAQs
Is this the same as Mexican quesadilla?
No, Salvadoran quesadilla is a sweet cheese bread, not a tortilla-based dish.
Can I use other types of cheese?
Yes, you can use queso fresco, cream cheese, or even cheddar for variation.
Do I need to refrigerate it after baking?
It’s fine at room temperature for two days, but refrigerate for longer storage.
Can I make it less sweet?
Yes, reduce the sugar slightly without affecting the texture.
Can I make this recipe gluten-free?
Yes, replace the flour with a 1:1 gluten-free baking mix.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe.
Why do I need sesame seeds on top?
They add flavor, aroma, and authenticity to the traditional recipe.
Can I use a blender or mixer?
Yes, but avoid overmixing once the flour is added.
What kind of pan should I use?
A 9-inch round or square pan works best for even baking.
How do I know when it’s done baking?
When the top is golden and a toothpick comes out clean, it’s ready.
Final Thoughts
This Salvadorian Quesadilla Recipe El Salvador is a beautiful example of how simple ingredients can create something truly special.
Soft, sweet, and slightly cheesy, it’s a comforting treat that reflects the heart of Salvadoran baking tradition.
Perfect for breakfast, dessert, or afternoon coffee, it’s one recipe you’ll want to make again and again.
