DISH RESEARCH · Dessert

Quesadilla Salvadoreña

Quesadilla Salvadoreña is a soft, thin and moist cheese cake in Gustavo’s recipe for CociNamerica. This selected version combines queso fresco with Parmesan, margarine, milk and cream, and finishes with sesame seeds.

About Quesadilla Salvadoreña

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Margarine is softened in a large bowl and mixed with sugar. The remaining cake ingredients are incorporated, with flour added gradually while the mixture is stirred.

Two round baking moulds are greased and filled with the mixture. Sesame seeds are sprinkled over the surface before the cakes go into the oven.

The cakes bake at 176°C until golden brown, with the recipe allowing about fifty minutes. They are then taken from the oven and enjoyed on their own or with coffee.

The cheese and cream are central to this Salvadoran cake’s moist character. Parmesan is one of the recipe’s offered alternatives for its second cheese, alongside the queso fresco that remains in the batter.

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Dish type: Dessert
Preparation: Read the preparation
Margarine is softened in a large bowl and mixed with sugar. The remaining cake ingredients are incorporated, with flour added gradually while the mixture is stirred. Two round baking moulds are greased and filled with the mixture. Sesame seeds are sprinkled over the surface before the cakes go into the oven. The cakes bake at 176°C until golden brown, with the recipe allowing about fifty minutes. They are then taken from the oven and enjoyed on their own or with coffee. The cheese and cream are central to this Salvadoran cake’s moist character. Parmesan is one of the recipe’s offered alternatives for its second cheese, alongside the queso fresco that remains in the batter.

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Ingredients in Quesadilla Salvadoreña

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Rice flourbase
Cheesebase
Buttercooking medium
Creambase
Sugarsweetener
Wheat flourbase
Sesame Seedtopping
Eggbinder
Sesametopping

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

El Salvador

Cuisines & regions

Salvadoran Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: El Salvador
Cooking traditions: Salvadoran

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Quesadilla Salvadoreña — Gustavo selected all-purpose flour, margarine and Parmesan cheese cake