Best 2 Quesadilla Salvadorena Recipes

Embark on a culinary journey to El Salvador with our delectable Quesadilla Salvadorena recipes. These traditional stuffed tortillas, also known as Salvadoran Pupusas, are a staple in Salvadoran cuisine, savored for their unique flavors and textures. Discover the art of crafting these delightful pockets of goodness with our comprehensive guide. Learn how to make the perfect masa dough, the flavorful filling options, and the authentic cooking techniques that give pupusas their characteristic taste. From the classic Quesadilla Rellena de Queso to the hearty Quesadilla de Frijoles con Queso, our recipes cater to every palate. Get ready to tantalize your taste buds with this beloved Salvadoran dish.

Here are our top 2 tried and tested recipes!

QUESADILLA SALVADOREñA RECIPE - (5/5)

Quesadilla Salvadoreña Recipe - (5/5) image

Provided by Bettybug

Number Of Ingredients 40

Ingredients

2 flour -- 2 cups
2 powder -- 2 teaspoons
1/2 queso fresco or parmesan cheese -- 1/2 pound
2 -- 2 cups
4 beaten lightly -- 4
1 milk -- 1 cup
2 melted -- 2 sticks (1/2 pound)
2 seeds (optional) -- 2 tablespoons
Variations
Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
Many Salvadoran cooks substitute rice flour for the regular wheat flour.
Instead of milk, use crema agria, or sour cream thinned with a little half and half.
Bake in round cake pans or in muffin tins if you like.
Made in El Salvador
11/15/2009 15:39. Anonymous (not verified) on Sun, 11/15/2009 - 15:39.
2 flour -- 2 cups
2 powder -- 2 teaspoons
1/2 parmesan cheese -- 1/2 pound
2 -- 2 cups
5 beaten lightly -- 5
Whipping Cream -- Small Carton
2 -- 2 sticks (1/2 pound)
1 Cream -- 1 cup
Sesame seeds (definately needed) -- sprinkle on top before putting in oven.
to want a consistency of a smooth batter add more whipping cream or sour cream to thin if batter is too thick.
350 45 at 350 for an hour - check at 45 mins
Eat with really Strong Coffee! It is the best
I make this recipe often. I
01/03/2010 19:12. Anonymous (not verified) on Sun, 01/03/2010 - 19:12.
12 make this recipe often. I learned it from my ex sister-in -law, who is Salvadorean. Use a 12 oz bag of rice flour instead of regular flour. Keep everything else the same, just adjust the measurements a little...
12 12 12 oz rice flour
3 3 3 eggs
16 16 16 oz sour cream
1/2 1/2 1/2 cup half and half
1 1/2 1 1/2 1/2 cups sugar
2 2 2 sticks butter softened (almost melted)
1/2 1/2 1/2 tbsp baking powder
12 12 12 oz queso fresco
mix in some parmesan cheese too (1/2 cup)
400-450 45 400-450 about 45 minutes, depends on your oven

Steps:

1.Preheat oven to 350°F. Sift the flour and baking powder together into a bowl. 2.Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter. 3.Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed. 4.Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. 5.Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.

QUESADILLA SALVADORENA

Quesadilla Salvadorena image

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

Provided by POSTRES de La Cipota

Categories Desserts Cakes Pound Cake Recipes

Time 58m

Yield 12

Number Of Ingredients 8

Ingredients

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 28.5 g, Cholesterol 80.5 mg, Fat 14.9 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 8.7 g, Sodium 247.7 mg, Sugar 16.9 g

Tips:

For an authentic Salvadoran quesadilla, use fresh, high-quality ingredients.
Use a sturdy tortilla that can hold up to the filling without breaking.
Don't overfill the quesadilla, or it will be difficult to fold and cook evenly.
Be careful when frying the quesadilla, as the oil can splatter.
Serve the quesadilla immediately with your favorite toppings.

Conclusion:

The Salvadoran quesadilla is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover chicken or beef, and it's also a perfect meal for a party or potluck. With its simple ingredients and easy-to-follow instructions, this quesadilla recipe is sure to become a favorite in your kitchen.