Salvadoran Quesadilla Recipe

There is nothing quite as satisfying first thing in the morning, as enjoying a hot cup of cafecito with a slice of fresh baked quesadilla Salvadoreña, a sweet cheese cake. I changed my mom’s recipe to suit my preferences, besides she always experimented with different ratios and types of cheeses and you can too! 

I use Greek yogurt instead of sour cream (crema agria). I have even seen recipes that use cream cheese. This should really be called leftover cake! But once you put it all together there won’t be any leftovers! 

Buen provecho!

Laura

There is nothing quite like eating a piece of fresh baked quesadilla with a cup of hot cafecito.

Ingredients

• 1 cup Bisquick (my preference) or rice flour (traditional)
• 3/4 cup raw sugar
• 1 cup Parmesan cheese, grated 
• 1 tsp baking powder 
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• Juice of 1 lemon
• 1 tsp vanilla extract
• 2 Tbs sesame seeds
• 2 Tbs butter

Make It

Preheat oven to 350’F

1. Mix all dry ingredients together in a large bowl;
2. Add sour cream, and eggs;
3. Add lemon juice, extract, milk and mix thoroughly;
4. Pour batter into a buttered 9” springform pan;
5. Sprinkle sesame seeds over the top;
6. Bake for 25 minutes at 350F;
7. Set oven temperature to 325 and bake for another 20 minutes for a total of 45 minutes;
8. Quesadilla is ready when  a toothpick through the center comes out clean;
9. Remove from oven to not overcook;
10. Once cooked remove from springform pan.