Serves a Crowd
Salvadoran Breakfast Cake (a.k.a. Quesadillas)
Popular on Food52
161 Reviews
Erin
July 12, 2023
I used only half a cup of butter, more because I mistakenly took out only 1 stick lol but did not miss it. I also reduced the sugar to 1/4 cup because we don't like things sweet. We liked these a lot! Different for a breakfast/brunch treat.
dieek
July 22, 2022
This recipe is easy, quick, succinct, and repeatable.
This is going to become a staple in our household, especially for gluten-free baked goods.
This is going to become a staple in our household, especially for gluten-free baked goods.
Renee
April 23, 2022
Delicious and light. I also cut the sugar by half. Will definitely make them again!
Rita
March 16, 2021
These little cakes are so easy to make and they are just amazing. I followed the recipe as written as far as the amount of butter & sugar. Didn't have cojita but I always have Parmesan on hand so I used that. It made 15 absolutely delicious 'muffins' and I didn't find them greasy or too sweet. Hubby is already begging me to make them again!
Analise S.
April 24, 2020
I am craving these right now but my apartment is too hot to bake so I thought I'd leave a review. If you're thinking about making these, please do! I make these for work often. My Salvadorian American coworker and his Salvadorian bred mom and dad approve! She said these are just like the ones in El Salvador, that the ones at the bakeries in The US are too dense and dry. I think the rice flour is the difference. I try to make an extra dozen for their family when I bake them because I love how happy it makes them. Thank you for this recipe. Just wish I had some for breakfast right now!
gardenchickens
June 16, 2019
I always need a way to use up a few extra eggs, this recipe is definitely repeatable. I will try halving the sugar so I can chow down a few more without a blood sugar jolt. Romano was the only hard cheese on hand, and it was yummy! I'm betting these freeze well. They'd make a delightful snack or dessert. I look forward to trying them in a mini-muffin pan, too.
It is a treat to have 1) a go-to recipe for gluten-free food, 2) another use for rice flour (which is nice on fried fish), and 3) something novel to delight brunch guests. A winner!
It is a treat to have 1) a go-to recipe for gluten-free food, 2) another use for rice flour (which is nice on fried fish), and 3) something novel to delight brunch guests. A winner!
Caliana
October 12, 2019
Been making these for years - did halve the sugar, use Mexicana Crema instead of regular sour cream, Cotija and take the butter down a bit - friend, El Salvadorean, professional baker, really like these - told me, "Not bad for a white girl" - I loved it! Btw - I'm red-haired, green-eyed Arabic, Irish & Spanish :)
Mary
January 6, 2018
These are fabulous! Since making them for a work brunch a month ago, my son has requested them every weekend since. He's learning how to make them himself. This is becoming such a routine that between the two of us, we only needed to look at the recipe for the oven temp!
Tina
July 17, 2017
I also halved the butter and sugar, and the results were wonderful. I used parmesan cheese and used standard muffin tins to make 13! They came out moist and were easy to remove since I greased the tin pretty well. They fluff up in the oven, but deflate a bit while sitting on the cooling rack. Overall, great recipe after adjusting the butter and sugar content.
Babs I.
June 29, 2017
I made this according to the recipe, twice, and loved it. Today, I substituted chopped pecans for the cheese, and added 1 tsp of vanilla. Completely different, still completely yummy. I don't find them greasy, from a flavor or texture standpoint, just a little on the fingers. That's what napkins are for!
Carol S.
January 17, 2016
I just baked this in an 8x8 dish instead of muffin tins, it is very good but rich! I didn't read the comments before so I didn't cut the butter down but I definitely would next time it is quite greasy but so yummy!?
sjlongin
December 25, 2015
Just baked these, following advice in comments to halve the butter and sugar. I baked them in mini-muffin tins, probably filled them a little too high, so I got 22. They came out perfectly, popped right out of the tins, and are not crumbly at all, not too sweet and not too buttery. And I am no baker! Although I also just made Laurie Colwin's Damp Gingerbread and it came out perfectly as well, so maybe 2016 will be my year of baking!
Monica L.
January 13, 2018
Hi! I want to make these in mini muffin tins too! What temp and how long do I bake it? Thanks!
Ann M.
August 20, 2015
I made these on the weekend. I will never make them again. It was like eating grease, made me feel sick. Threw them in the garbage.
Angel
August 12, 2014
What happened? This time mine turned out like muffins. Lite and fluffy- good but not yours! Used 3/4 c butter and 3/4 c sugar and King Arthur GF flour. Cojita instead of parm. Thanks!
Manhattan T.
February 22, 2014
Though my daughters loved these (they dispatched 8 between the two of them!) my husband and I thought they were kind of weird and greasy. Thanks to other reviewers I cut back a tiny bit on the butter (used 3/4 c.) and sugar (maybe 13-14 Tbs. instead of the full cup), and they baked for about 23 minutes. My husband said they seemed underdone but I'm guessing that's the desired texture, like Pao de Queijo. They had nice flavor (salty & sweet; I added a glug of vanilla, which I'd do again) but texturally were too gummy and moist for my liking and, though they certainly felt light & fragile when removing them from the pan (had no trouble with crumbling or sticking) they tasted heavy-ish, I guess because of all of the butter. If I made them for my daughters again, I'd use 1 stick of butter and 3/4 C. of sugar.
Georgi S.
October 28, 2013
I baked them directly as the recipe called for. They are so good! They popped out of the muffin tin after 15 minutes of baking and 10 minutes resting in the pan. Mine did not crumble in any way. They were moist and held together even when biting in to them. I used cotija and light sour cream. WOW there were so good. Served with chili tonight but what a delish breakfast. So glad you shared this recipe with us! Thank you!!
Deborah R.
October 27, 2013
I really liked these but I can understand the mixed reviews concerning the quantity of butter and sour cream. They are very rich - you sort of have to forget about your arteries for a few minutes and just enjoy them. Yet for something so rich, they are indeed light and delicate to the point where a couple of them crumbled apart when removing them from the pan. We waited more than ten minutes and were very gentle but they really are that crumbly. It didn't matter too much to me - I ate them with a fork - but if I had guests and was at all concerned about presentation, that might be a bit frustrating. But not too much! I was more than happy to pick at the crumbs. Used Cojita over Parmesan - can't imagine enjoying parm very much, it seems an overpowering flavor to pair with the sweetness. Cojita was flavorful but in an understated way. Will definitely make again but might fiddle with quantities a bit.
George B.
September 1, 2013
Great recipe! Just made these for the second time, and I have to say my wife and I preferred the Cojita over the Parmesan. Both times they came out excellent, but they were moister and the flavor was better with the Cojita.
chiefkief
August 18, 2013
I can't get enough of these yummy treats! My friend, Elyse (below) made these (I am the aforementioned celiac friend) and we had them for brunch today. I second the parmesan preference!
Elyse O.
August 16, 2013
I made two batches, one with parmesan and one with cotija. I actually preferred the parmesan but maybe I'm not exotic enough. :) If I made them again I'd halve the sugar. Yummy, though, and filled up a 24-muffin pan producing adorable thin little cakes that I'll be serving to a large group of friends with breakfast tomorrow. Nice for my celiac friend to have something yummy to eat that everyone else will enjoy too.
Monica L.
August 7, 2013
This is a little piece of heaven!! In 4 days, I've made 3 batches already! Brought some to a camping trip, served them for breakfast and our Mexican friends LOVED it especially because of the Cotija. It was so nice to wake up to these cakes and have them with coffee on that cold morning by the river. This will definitely be a staple for camping trips and breakfasts for house guests. Thanks for sharing the recipe!
roopa
August 7, 2013
These were really good taste wise. I halved the recipe and halved the butter in the halved recipe . I used just one egg. They were still on greasy side. I think I can half the sour cream as well.
Mlouise
July 9, 2013
I have made them with plain flour and they were good....favorite way is half rice flour and half regular
Yuselin M.
July 9, 2013
I have a Salvadorian friend that always use to bring me some, but she makes it in a loaf but these individual ones look adorable and lend themselves to even be an appetizer of some sort too.
Tk3
June 3, 2013
I read all of the reviews and decided to use a 1/2 cup of butter instead-just to see. They still turned out great! They were super rich and delicious!
dollarstodonuts
March 12, 2013
These quesadillas are wonderful!! I'm a baker at a restaurant and I've made these several times for our Sunday brunch gluten free pastry but everyone loves them, not just our gluten free patrons. I have to make a triple batch so there will be plenty for our staff as well. Usually I use cotija and sour cream. However, today I made them with crema salvadoreña and cotija and they are way more fabulous! I highly recommend using these two ingredients over sour cream and parmesan. I also made them into mini muffins and they turned out great. Always a big hit! Thank you.
Mlouise
February 24, 2013
For a day or two, mine were fine on the counter in a cool kitchen. I actually froze half so I would stop eating them and they were good.
bahiti
February 24, 2013
i just tried them with regular flour. very good although this is my first time having them so i have nothing to compare them to... How should these be stored? refrigerator or cupboard?
Mlouise
January 31, 2013
My husband loves these...has anyone tried them with regular flour with the idea that they might be a little less fragile?
Mlouise
January 30, 2013
Forgot to add that I used a European style sour cream which is much tighter and heavier than the usual.
Mlouise
January 30, 2013
Rich but rather wonderful and satisfying. Probably not as bad for me as some of my morning favorites. Could the difference in results be from the cheese used. I threw in some Parmesan that had been grated and sitting in the frig for a few days so it may have been a little drier.
Daisy M.
January 3, 2013
I always wanted to learn to do the Salvadoran quesadillas. .. Thank You! :)
Sasha (.
September 18, 2012
I think it really depends what temperature you eat it at. If you eat it warm out of the oven it will be really greasy. It is definitely very rich.
It's important to note that other cultures enjoy different ratios of fat in their food. I'm constantly amazed by how much red palm oil goes into West African food, for example. Personally, I love learning these things. It's so fun to taste and see where we're similar and where we're different.
It's important to note that other cultures enjoy different ratios of fat in their food. I'm constantly amazed by how much red palm oil goes into West African food, for example. Personally, I love learning these things. It's so fun to taste and see where we're similar and where we're different.
jodyrah
September 17, 2012
. 1c butter, sour cream, cheese...the fat ratio is too high. In addion, very little flavoring. Basically sugar and fat.
AEC
September 17, 2012
Here's the strange thing. I made these 3 times. As you can tell from my earlier post, they were delicious and a huge hit with all who tried them... the first two times, that is. When I made them the third time I ran into the issue mentioned below with excess butter to the point where the cakes were inedible. Couldn't figure out what had happened.
jodyrah
September 16, 2012
My baking podwer is not out of date. In any event, it has nothing to do with a fundamentally flawed recipe ( ingredient proportions ). The amount of butter left my fingers looking like they were dipped in butter. The flavor was bla. FWIW, I have advanced cooking and baking skills. I made these against my better judgement due to the reviews.
jodyrah
September 16, 2012
So, it looks as if I am the only one that didn't like these. I dislike making negative posts, but perhaps this will give someone else pause. They were extemely greasy and not
particularly flavorful.
particularly flavorful.
gluttonforlife
September 16, 2012
I love a dissenting voice; FINALLY this makes me want to try these for myself!
SKK
September 16, 2012
This is surprising. I have had very good luck with these each time I make them. Is it possible you made a mistake in the recipe, or perhaps your baking powder was old?
zoemetro U.
September 28, 2012
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
zoemetro U.
September 28, 2012
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
zoemetro U.
September 28, 2012
I am not sure what happened to your cakes but we love these. They are the perfect little bites with a turbo-charged morning coffee. Also a great idea for kids before the school run--tastes great with any kind of berries.
jodyrah
September 16, 2012
So, it looks as if I am the only one that didn't like these. I dislike making negative posts, but perhaps this will give someone else pause. They were extemely greasy and not
particularly flavorful.
particularly flavorful.
Vic L.
August 26, 2012
Just made this for our pre-hurricane party breakfast. They are absolutely fabulous. I sprinkled them with black sesame seeds rather than white. Same taste but a little more of a dramatic look.
Tish S.
June 7, 2012
Just found Food 52 today and made these tonight for a breakfast group tomorrow. Try these! They were so easy and absolutely delicious! We did not wait the recommended 10 minutes to cool off and they were still fantastic. Couldn't find cojita so substituted fontina cheese.
Radster
May 31, 2012
These are dead easy and delicious. I subbed in 2/3 C cane sugar instead of the white and used brown rice flour and they turned out perfect. Tangy and buttery awesomeness.
Kitchen B.
March 7, 2012
I made this for friends who weren't keen on the (parmesan) cheese, so I substituted freshly ground almonds and they still came out wonderful. I love the sweet-salty thing but these worked out perfectly too! Just to share.
Crispini
March 6, 2012
Oooooh, sumptuous little pillows of deliciousness. I made half in the regular size muffin cups and half in mini size. The small size is probably best because they're so rich. But then, of course it's tempting to have two instead of just one. Hmmmmmm. And I love the crisp little rim where they brown just a bit. Thanks for posting this!
Crispini
March 6, 2012
Oooooh, sumptuous little pillows of deliciousness. I made half in the regular size muffin cups and half in mini size. The small size is probably best because they're so rich. But then, of course it's tempting to have two instead of just one. Hmmmmmm. And I love the crisp little rim where they brown just a bit. Thanks for posting this!
rlouisecull
December 19, 2011
I made these this morning for my gluten-free mom and sisters as a quick breakfast before they got on the road to drive home. Even my long suffering, gluten-full dad liked them! I agree with other reviewers that they're way, way buttery, but the gluten free crowd this morning told me that this quantity of butter is par for the course on most tasty gluten free baked goods... Thanks for a great, quick, gluten free option!
sexyLAMBCHOPx
October 4, 2011
I just popped these out of the pan. So rich & moist. I used a mini muffin pan and it worked out great; exactly enough batter do make 24 mini muffins. I ate three and putting away the rest. : ) Lots of butter, and I was thinking maybe next time to cut back a tad to suit my own palate. I can't wait to eat another one tomorrow and see how they taste having had a chance to firm up and note the make-ahead taste. Easy, inexpensive and incredibly good. I used parmesean but will try cojita next time. May also play around with poppy seeds and nuts on top for fun. Perfect for a breakfast/brunch, potluck, snack, and bridal/baby shower event.
midnitechef
October 4, 2011
I also commented that there was alot of butter in these. Next time (with less butter + plain yogurt?) I think lemon poppy seed would be awesome!
sexyLAMBCHOPx
October 4, 2011
Hmm, maybe 1/2 less butter and 1/2 cup more sour cream or even creme fraiche. So glad I made these though. I know I will make often at the above events that's for sure. The no gluten is great as many of my friends kids cant have it. My diabetic Aunt LOVES sweets and next time I see her I could try to make with Spenda.
Kitchen B.
February 3, 2012
I made a lemon and poppy seed version - AWESOME! The fragrance of the lemon zest carried through, perfuming and flavouring the delicate, buttery cake. I reduced the butter to 3/4 cups and increased the sour cream. Also dialled back the sugar to 3/4 cup. Wonderful. I preferred them on the day though....
gingerroot
September 30, 2011
These are amazing. I made them for breakfast on the morning of my MiL's birthday - she is gluten intolerant and these were perfect. Thanks for a wonderful recipe.
AEC
September 5, 2011
UNBELIEVABLY good! Made these for our block party potluck breakfast, and they were gone in minutes. Everyone raved. Will have to make again soon because I only got one.
cgilsbach
September 3, 2011
WOW! Made these for breakfast this morning. We absolutely love these and will be making them often. Thanks for sharing such a marvelous recipe!
borntobeworn
August 15, 2011
Made these this morning while at the beach on vacation! These are restaurant-worthy!! I forgot to get sesame seeds so we put some slivered almonds on top. I have a friend coming to visit next month that can't eat gluten and I'm thrilled to have such a great treat to make for her visit! Thanks for sharing.
Katey501
August 14, 2011
I just made these in the past hour...I'm about to have my third and am afraid I'll polish them all off! I halved the recipe since it's just me...but these are TROUBLE (in the best way possible!)
Loves F.
August 13, 2011
Just ate 3...so good! I definitely recommend having a hot cup of extra bold, black coffee with these super rich cakes... Though my hands were so buttery from the cakes that my cup almost slipped from my grasp!
Vstarr71
August 8, 2011
Sooooo yummy! I did subtitute Greek low fat yogurt for the sour cream and earth balance for the butter.....yum;)
CHEZROFE
August 4, 2011
I was thinking to SUBSTITUTE YOGURT CHEESE aka "LABNE" for the sour cream to try a new healthier spin on these wonderful treats.
CHEZROFE
August 4, 2011
EVERYONE, you can easily buy RICE FOUR at any ASIAN MARKET under the name MOCHIKO. It comes in a white box. It is very easy to find. I am from California, and just about all Korean, Philippino, Japanese markets sell this rice flour. At ALL 99-RANCH markets they also sell various other name brand rice flour as well. I have bought QUESEDILLAS in large quantities(30-50) here at a local EL SALVADOR bakery & they are very expensive. I appreciate the time & effort you made to post this recipe. I am gluten intolerant(CELIAC DISEASE), so these are a G-d send. I can now make these at home for a fraction of what is costs to buy at a bakery. Congrats on your WIN SASHA.
skibum
July 13, 2011
New to this website. These look awesome. Is everyone making these in mini-muffin size pans or regular (cupcake size) muffin pans? Thanks.
ShantiMama
July 8, 2011
Living in Kathmandu makes things like sour cream and Parmesan hard to come by. On the other hand, we have sesame seeds coming out of our ears.
Today I decided I HAD to make these to set the cream to souring; it will be ready by tomorrow morning. So, in the meantime, I measure out the dry ingredients, blended the sugar (3/4 cup) and butter and then the carefully, lovingly grated precious Parmesan for which I paid a small fortune. This blended combo is in the fridge and the dry stuff is ready to include with my sour cream tomorrow morning.
I do hope this stalled process works out well... I MUST have these!
Will keep you all posted.
Today I decided I HAD to make these to set the cream to souring; it will be ready by tomorrow morning. So, in the meantime, I measure out the dry ingredients, blended the sugar (3/4 cup) and butter and then the carefully, lovingly grated precious Parmesan for which I paid a small fortune. This blended combo is in the fridge and the dry stuff is ready to include with my sour cream tomorrow morning.
I do hope this stalled process works out well... I MUST have these!
Will keep you all posted.
ShantiMama
July 9, 2011
This sequence worked out very well. Spending the night in the fridge allowed the butter/sugar/egg blend to harden up a bit (the butter was VERY soft before).
After my second one I felt sick... too much butter? I ate another anyway because they're so incredibly good, but I wonder if there's any way to cut back on the butter.
I only did 3/4 cup of sugar and may take it down to 2/3 or even 1/2 when I bake these again.
Thank you, thank you, thank you for this amazing recipe!
After my second one I felt sick... too much butter? I ate another anyway because they're so incredibly good, but I wonder if there's any way to cut back on the butter.
I only did 3/4 cup of sugar and may take it down to 2/3 or even 1/2 when I bake these again.
Thank you, thank you, thank you for this amazing recipe!
Danielle1975
July 7, 2011
Yes these are delicious and easy to make too! I would like to know if I can use 1/2-3/4 cup of sugar instead of 1 cup without affecting the recipe as I prefer a tad less sweet. Also, would the cotija cheese make much difference in taste as opposed to the fresh grated parmesan that I used ( which was tasty, BTW- just want to know if it's worth hunting for cotija)??
Ana C.
July 18, 2011
To me, cotija cheese is more similar to the feta cheese, so better use feta cheese if cotija is not available where you live.
familydinners
July 5, 2011
Made these yesterday...they are wonderful. Just the right balance of sweet and salty...mmmm. Thank you!!!
missmoon
July 5, 2011
A friend made these over the holiday weekend and they taste really great. Very interesting texture.
kitchen
July 5, 2011
I made these over the 4th of July weekend. They are DELICIOUS and perfect with a cup of coffee! This recipe has already made its way to my binder of 'keeper' recipes. Thanks for sharing.
santa
July 3, 2011
Can't stop eating them! I am not much of baker, but these turned out great. I am going to make them when my grandchildren come from the land of pan (Buenos Aires Argentina)
They will love them.
They will love them.
Kayb
July 3, 2011
Made these this morning, with masa harina since I had no rice flour, which gave them a neat corn-muffin texture. Could one use A/P flour if one were not going for the gluten-free status?
Sasha (.
June 30, 2011
Thanks everyone for you kind words and votes. It's a happy day - I'm all smiles :)
Gelfo
July 12, 2011
Congrats and thanks for the great recipe. I made it tonight, and they came out fantastically! I bought a Salvadoran quesadilla at Whole Foods a few times, and your recipe is the best!! I made some in muffin tins, and I also made some of the batter in a springform cake pan. They both look fantastic.
I wonder, could one cut down on the butter some? Instead of two sticks, perhaps one stick and add an extra egg?
Anyway, congrats and thanks for a great recipe!!
I wonder, could one cut down on the butter some? Instead of two sticks, perhaps one stick and add an extra egg?
Anyway, congrats and thanks for a great recipe!!
BlueKaleRoad
June 30, 2011
Congratulations! I can't wait to make these. My folks are visiting right now...may be the perfect breakfast for them.
TheWimpyVegetarian
June 29, 2011
I want to add my congrats onto what I'm sure is going to a very long list of congrats to you! These are just wonderful, so unusual and yet accessible. This is the type of recipe I come to food52 for. Many congrats!
fiveandspice
June 29, 2011
Yippee! Congrats! I'm happy this won, and I can't wait to try them when I finally have time to actually go to the grocery store and get rice flour. It will happen, I can guarantee that!
Kitchen B.
June 29, 2011
Can't you make your own rice flour????????? By blending raw rice repeatedly in a spice grinder and sieving it to get the coarser bits out. Wouldn't that work? I've made my own rice flour for use in a fish recipe where the flour formed the outer covering. Try it....
fiveandspice
June 29, 2011
Oh, duh! (I'm dope slapping my forehead right now). Of course I can. That literally didn't even occur to me! THANKS for the reminder of the great things a spice grinder can do!
deensiebat
June 28, 2011
I passed this recipe on to a friend, and she made them and shared them with me (she swapped out homemade creme fraiche for the sour cream). Utterly delicious - sweet but not too sweet, great edge from the parmesan, and perfect with a cup of tea.
Sasha (.
June 28, 2011
Homemade Crème Fraîche? Divine! Please thank your friend for trying the recipe and sharing them, too :)
fiveandspice
June 28, 2011
If I really felt like making these, but also reaaaaally didn't feel like going to the store to get rice flour, would all purpose flour work? Too heavy? Or would you have another suggestion?
Sasha (.
June 28, 2011
I hear ya, but yes, AP flour would be much too heavy. Rice flour adds such a delicate touch, I'm not sure there is a good substitute. You might try asking on foodpickle, maybe someone else has an idea for you.
boulangere
June 26, 2011
I hope this doesn't freak you out. I'm serving these on Tuesday as a sort of (very sort of) "crouton" for lack of a better word, with a Roasted Corn Chowder over the top, then shredded white cheddar and a generous drizzle of cilantro pesto over the top of that. And I absolutely can't wait!
boulangere
June 28, 2011
I am just finishing a bowl of this, and I have to say your gorgeous little quesadilla was the crowning touch. I could eat these little gems like candy! Thank you so much for sharing your recipe. It's earned a permanent spot in the repertoire.
Sasha (.
June 28, 2011
Interesting!! Will you be toasting them? I'm very curious to hear how the combination works out. Take a picture :)
boulangere
June 28, 2011
All we changed was to cut the sugar back, but they were fantastic. I'd have taken a photo, but I ate too fast!
loubaby
June 26, 2011
I just saw this exact same recipe on Food.com and nothing is changed.
http://www.food.com/recipe/salvadoran-quesadilla-sweet-breakfast-cake-gluten-free-456396
by another person
http://www.food.com/recipe/salvadoran-quesadilla-sweet-breakfast-cake-gluten-free-456396
by another person
hardlikearmour
June 26, 2011
Sasha has this recipe on her blog dated 2/13/2011. The link you provided has the recipe posted on 5/17/2011. Clearly Sasha did not copy the recipe. It seems as if the food.com recipe was taken from Sasha, not the other way around. Before you accuse someone of stealing (which is what it appears you are doing) you should do a smidge of background research.
carolcamille
June 26, 2011
Could you make these with brown rice flour. I am on vacation, but i can't wait to get home to try these!
ltarver
June 26, 2011
These are wonderful! I lived in El Salvador for 5 years, and Quesadilla was my favorite "pan dulce" (sweet bread or pastry). Not only eaten at breakfast, afternoon coffee and pan dulce is also a must!
Quesadilla made with rice (and also corn) flour are more traditional in El Salvador, since wheat is not really a crop there. Even though there are now lots of wheat recipes around, the rice flour makes a better, lighter quesadilla.
One note on the receipe: the name of the cheese is Cotija (if it's going in the cookbook, it should be spelled right :-)
Quesadilla made with rice (and also corn) flour are more traditional in El Salvador, since wheat is not really a crop there. Even though there are now lots of wheat recipes around, the rice flour makes a better, lighter quesadilla.
One note on the receipe: the name of the cheese is Cotija (if it's going in the cookbook, it should be spelled right :-)
Sasha (.
June 28, 2011
I love the idea of this in the afternoon with coffee - yum. And thank you for this correction! I'll update the recipe when the contest is over and I can get back in.
Sasha (.
June 25, 2011
Thanks again for everyone's kind words. I'm totally craving these again! Might be time to put on the ol' apron :)
TheWimpyVegetarian
June 25, 2011
I can't wait to try these - they look absolutely delicious. And addictive! Congrats on making finalist!!
Laura F.
June 25, 2011
so its been a few hours since these little beauties came out of the oven and I ate 3, they are just as wonderful at room temp...and my husband and daughters agree,,these are very tasty..( before i even tasted the 1st one I had gone to the cabinet to get the honey thinking the cheese would make me need it,,,I put the honey back it is not needed infact I think serving these with sausage would be grand
Laura F.
June 25, 2011
up at 4am with allergies, So of course I tried this recipe out and let me just say I was skeptical about how the parmesan would taste in it and DEVINE is the word to describe these little treasures, now I must go for my walk Ive already devoured 3 and they are addicting
Sasha (.
June 25, 2011
Fantastic! Thank you for trying the recipe, Laura - and I'm glad they distracted you from your allergies - at least for a few moments!
midnitechef
June 24, 2011
This will be great for July 4th when company arrives!
Sasha (.
June 25, 2011
Great idea! You could even make them the day before, if you want to have less fuss when they are there. I stored mine covered at room temperature and they were fine the next day.
Maria T.
June 24, 2011
Congratulations for your recipe and being a finalist. Your recipe sounds amazing, will give it a try over the weekend. Do you think Icould make them with corn flour?
Sasha (.
June 25, 2011
I'm not sure - I'd hate for you to have a flop on your hands. If you check out your local health food store or Whole Foods you should be able to find the rice flour. Good luck :)
euramirez
June 26, 2011
Hi I'm from El Salvador and if you can't find rice flour you can substitute with pre packaged pancake flour, hope this helps!
euramirez
June 26, 2011
forgot to mention, if you go with pancake flour, leave out the sugar and baking powder
tina.nettles
June 23, 2011
When Global Table Adventure gets over with in a few years, I think it'd be awesome if you started updating some of your greatest cultural recipes for people with gluten intolerance or peanut butter allergies... so other foodies can learn how well they can eat even with a few restrictions. I'm with you on your daily adventure to stay!
boulangere
June 23, 2011
The more I look at this beautiful photo the more I think I can't wait to make these. Being served with lunch tomorrow.
Sasha (.
June 23, 2011
Oh my goodness! I'm over the moon that I'm a finalist. :)Thank you and - also - thanks to everyone for their beautiful and encouraging comments. Yay!
gingerroot
June 23, 2011
These look amazing. Congrats on being a finalist - I will definitely be making these soon!
Beautiful, M.
June 23, 2011
Congratulations! I have had these tasty treats (they sell them in bodegas/Latino produce stands around San Francisco) but yours look better! I also love the theme of your blog. What a great way to broaden your families culinary and cultural horizons.
cookinginvictoria
June 23, 2011
Congratulations on being a finalist -- these little cakes ook wonderful and so simple to make! I look forward to making them soon. And your blog is beautiful with such great photos. Your premise of eating your way around the globe is an inspired idea. I definitely will take some time to explore it.
cookinginvictoria
June 23, 2011
Oops -- pushed send too fast . . . meant to say these "little cakes look wonderful."
boulangere
June 23, 2011
Oh, so happy to see these here as a finalist. I hadn't gotten around to trying them yet, but now I will. Congratulations on being a finalist.
Sasha (.
June 14, 2011
Thanks boulangere and sagegreen - they are very simple to throw together (great for a potluck or party). Straddling the line between sweet and salty, they are definitely a fun, Central American twist on breakfast. I think they are best eaten at room temperature; that's when the butter flavor "sets" and the flavor becomes reminiscent of cheesy pound cake.
boulangere
June 14, 2011
And I love the subtle crunch of rice flour. It's probably wonderful with the soft texture of the other ingredients. Must try soon. Very soon.
boulangere
June 14, 2011
Wow! Are they truly as easy as they sound? I have no doubt that they are as delicious as you say.
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