Soft, sweet, and lightly cheesy, the Salvadorian Quesadilla Recipe El Salvador is a beloved traditional treat enjoyed across Central America.
Unlike the Mexican quesadilla, this version is a rich, buttery pound cake with a subtle cheesy note and a golden sesame seed crust.
It’s the perfect companion to morning coffee or an afternoon snack — simple, elegant, and deeply comforting.
Why You’ll Love This Recipe
This Salvadorian-style quesadilla combines the richness of butter and cheese with the sweetness of sugar and vanilla.
It’s light yet moist, with a delicate crumb and a slightly crisp top from the sesame seeds.
Every bite offers a unique balance of sweet and savory — a flavor combination that feels both familiar and exotic.
Best of all, it’s made with simple pantry staples and takes less than an hour to bake.
What You’ll Need (Ingredient Highlights)
Milk ensures moisture and a tender crumb. Warm it slightly for smooth blending.
All-purpose flour gives structure to the batter and helps achieve a soft, cake-like texture.
Sugar sweetens and enhances the buttery flavor.
Grated Parmesan cheese delivers the signature salty-sweet taste that defines authentic Salvadorian quesadilla.
Eggs bind the batter and add richness.
Unsalted butter, melted, provides a soft, melt-in-your-mouth texture.
Baking powder adds lift, making the cake airy and light.
Vanilla extract brings warmth and depth of flavor.
Salt balances the sweetness.
Sesame seeds on top add a nutty aroma and beautiful golden crust when baked.
Pro Tips Before You Start
Use whole milk for the best texture — low-fat milk will make the cake drier.
Let the melted butter cool slightly before mixing to avoid curdling the eggs.
Do not overmix the batter once flour is added — it helps keep the cake tender.
Use freshly grated Parmesan instead of pre-grated for the smoothest flavor.
Sprinkle sesame seeds generously before baking for the classic Salvadorian touch.
Cool the cake before slicing to prevent crumbling.
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.
Set aside to cool slightly — this helps the batter blend smoothly later.
Step 3 – Mix the wet ingredients
In a large mixing bowl, whisk together sugar and melted butter until smooth.
Add eggs one at a time, whisking well after each addition to create a light and fluffy base.
Step 4 – Combine wet and dry ingredients
Pour in the lukewarm milk and vanilla extract, stirring gently until combined.
In a separate bowl, sift together flour, baking powder, and salt.
Gradually fold the dry mixture into the wet batter with a spatula, mixing gently to keep the texture airy.
Step 5 – Add the cheese
Stir in grated Parmesan cheese until evenly incorporated.
The cheese gives the cake its signature savory depth.
Step 6 – Pour and top
Transfer the batter into the prepared pan, smoothing the top.
Sprinkle sesame seeds generously over the surface for a nutty, golden finish.
Step 7 – Bake and cool
Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let the quesadilla cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8 – Slice and serve
Cut into wedges or squares.
Serve at room temperature with coffee or milk for a classic Salvadorian breakfast or dessert.
What to Serve It With
Enjoy with a cup of hot coffee, cappuccino, or café con leche.
Pair with hot chocolate or a chilled glass of milk for a traditional touch.
Serve with fresh fruit or whipped cream for added sweetness.
It also pairs beautifully with tropical flavors like mango or pineapple.
Variations / Substitutions
Use queso fresco or cream cheese for a softer texture and richer taste.
Add a tablespoon of sour cream or Greek yogurt for extra moisture.
Replace Parmesan with mozzarella for a milder flavor.
Add a hint of cinnamon or nutmeg for a warm twist.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
Use coconut milk instead of dairy for a tropical variation.
Storage & Leftovers
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if your kitchen is warm.
To freeze, wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months.
Reheat in a toaster oven or microwave before serving for that freshly baked warmth.
FAQs
Is Salvadorian quesadilla a dessert or breakfast?
It’s both — enjoyed as a sweet breakfast with coffee or as an afternoon treat.
Can I use pre-grated Parmesan cheese?
Yes, but freshly grated cheese gives a smoother, less salty flavor.
Why is it called “quesadilla” if it’s not filled with cheese?
In El Salvador, “quesadilla” refers to a baked cheese cake rather than a stuffed tortilla.
Can I make it dairy-free?
Yes, use plant-based milk and vegan butter or coconut oil.
Can I bake it in muffin tins?
Absolutely — they make perfect individual portions; just reduce baking time to 20–25 minutes.
How do I know when it’s done?
The top should be golden, and a toothpick should come out clean from the center.
Can I use another type of cheese?
Yes, try mozzarella or queso fresco for milder flavor.
Can I make it less sweet?
Reduce sugar by ¼ cup if you prefer a more savory taste.
Why are sesame seeds used?
They add nutty aroma, light crunch, and the traditional Salvadorian look.
Can I add coconut?
Yes, shredded coconut makes a lovely flavor addition to the batter.
Final Thoughts
This Salvadorian Quesadilla Recipe El Salvador is a celebration of simple ingredients coming together beautifully.
Moist, fragrant, and delicately cheesy, it’s a dessert that feels like home — sweet enough for dessert, but light enough for breakfast.
It’s a timeless classic from El Salvador that you’ll want to bake again and again.
