Step by step how to make Quesadilla Salvadoreña Video (English Version)

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a lower-fat alternative while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Mix rice flour, baking powder, and ground cinnamon in a bowl.

Add queso fresco and Salvadorian sour cream, then mix by hand or in a food processor.

Add buttermilk and milk, and mix again.

Separate the eggs by hand.

Sift the rice flour and baking powder together.

Whip egg whites until fluffy, then gradually add sugar while mixing.

Add egg yolks one by one to the mixture, scraping down the bowl.

On low speed, add the sifted rice flour mixture and mix until combined.

Add the cheese and milk mixture to the egg mixture and mix until smooth.

Add melted butter and ground cinnamon, and mix well.

Let the mixture sit for at least two hours.

Prepare four 9-inch round pans by lining them with parchment paper and lard.

Pour the batter into the prepared pans and sprinkle sesame seeds on top for decoration.

Preheat the oven to 350°F (175°C).

Bake in the oven for 35-40 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens