Salvadorian Quesadilla is a delicious sweet, moist, cheesy, rich bread. It can be enjoyed as breakfast, snack, or dessert. This sweet cheesy bread has a dense texture, it works so well with the sweet and salty flavors. The cheese provides the perfect amount of saltiness. This recipe is so easy to make, it’s hard to mess it up. It’s a must try!
What is Salvadorian quesadilla?
This is not your typical quesadilla as you would expect. It does not have tortillas, but it does have cheese! This is a sweet bread. This delicious treat is sweet, moist, and cheesy in the best possible way. I’ve been eating Salvadorian quesadillas since I was a child. I remember my mom’s friends coming over to our house on Sunday afternoons, they would sit, eat quesadillas, drink coffee, and chat. People also eat these for breakfast. The way my mom makes it, is in a sheet pan, but you can make them in cupcake molds. As a matter of fact, in a cupcake mold was my favorite way to eat it as a child.
This recipe is popular, every time my mom makes it for a party, she is asked about how to make it. This is another reason I am posting this recipe, I think it’s time to share it with the world. The best thing about this recipe is that it yields a lot of servings so you can take it to a pot luck, party, share it with friends, family, neighbors.
How to make a Salvadorian quesadilla
To make a Salvadorian quesadilla you will need, pancake mix, eggs, sugar, milk, butter, Parmesan cheese, sour cream and sesame seeds. In a large bowl put all the ingredients (except sesame seeds) and mix with a whisk or a mixer. If you are using a mixer, put all the ingredients (except sesame seeds) right into the mixer bowl.
Once the mixture is smooth in texture pour it into a greased ½ sheet baking sheet pan, sprinkle sesame seeds, and bake at 375 degrees for 30 minutes.
The reason we put all the ingredients in at the same time, is to keep the consistency of a Salvadorian quesadilla. If we mixed the sugar with the butter first, we would get a more airy cake consistency and that is not the texture we are looking for.
Here is a photo of what you want it to look like. The edges are crispy, and the center is softer. Perfection!
My mom has tried tons of different methods and different ingredients, but this recipe is by far the best. Some people use rice flour instead, or half rice flour and regular flour, but the consistency of those methods is different. The one ingredient that could be substituted and keep the right consistency is the sour cream. Sour cream can be substituted by whole milk Greek yogurt, but it needs to be whole milk Greek yogurt.
This Salvadorian quesadilla could be a good dessert after eating my delicious crunchy beef tacos.
For the pancake mix we use the Krusteaz Buttermilk mix. Here is the link.
- 2 cups pancake mix
- 2 Eggs
- 1 cup sugar
- 1 cup milk
- 8 oz salted butter melted
- 1 cup parmesan grated
- 8 ounces sour cream
- Sesame seed garnish
- Heat oven to 375 degrees
- Grease a ½ sheet baking sheet pan
- In a large bowl put all the ingredients (except sesame seedand mix with a whisk or a mixer. If you are using a mixer, put all the ingredients (except sesame seedright into the mixer bowl.
- Once the mixture is smooth in texture, pour it into a greased ½ sheet baking sheet pan, sprinkle sesame seeds, and bake at 375 degrees for 30 minutes.