Salvadoran Breakfast Cake (a.k.a. Quesadillas)

By • June 14, 2011 • 146 Comments

2,610 Save


Author Notes: Think cheesy poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.

Note: An asterix indicates ingredients that can sometimes include gluten. Generally, gluten free versions can be purchased at health food stores. Be sure to read all labels carefully. - Sasha@GlobalTableAdventure
Sasha (Global Table Adventure)

Food52 Review: We were instantly won over by these mysterious, ethereal breakfast cakes. Even the uncooked batter, a cloud of sugar, butter, sour cream and rice flour lightened with egg and perfumed with parmesan, inspired rhapsodic musings. Sasha's Salvadoran "quesadillas" are a unique blend of sweet, savory and tangy, with the texture of a fine, delicate corn muffin. The edges of the little cakes crisp and brown beautifully, while the centers remain snow white and tender. We recommend letting them cool for at least 10 minutes before removing them from the pan -- we found they slipped out easily this way. - A&MA&M

Makes 18

  • 1 cup rice flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream*
  • 1/2 cup grated hard cheese, such as cojita or parmesan*
  • sesame seeds, to taste
  1. Preheat the oven to 350F.
  2. Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
  3. Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
  4. Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
  5. Bake for 15-20 minutes. Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.
Jump to Comments (146)

Comments (146) Questions (8)

Default-small
Default-small
Default-small

about 1 month ago Angel

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!

Food52

7 months ago Manhattan Tart

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.

Default-small

11 months ago Georgi Sidel

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!!

Fortunes_

11 months ago Deborah Reeves

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.

Default-small

about 1 year ago George Bixby

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.

Default-small

about 1 year ago chiefkief

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!

Stringio

about 1 year ago Elyse Orecchio

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.

Default-small

about 1 year ago Monica L.

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!

Default-small

about 1 year ago roopa

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.

Default-small

about 1 year ago Mlouise

I have made them with plain flour and they were good....favorite way is half rice flour and half regular

580771_3622881333767_1519231201_n

about 1 year ago Yuselin Maknoun

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.

Stringio

about 1 year ago Amirah Harith

These look amazing! Can the rice flour be replaced with plain flour?

Default-small

over 1 year ago Tk3

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!

Default-small

over 1 year ago dollarstodonuts

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.

Default-small

over 1 year ago Mlouise

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.

Default-small

over 1 year ago lindarhima

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?

Default-small

over 1 year ago Mlouise

My husband loves these...has anyone tried them with regular flour with the idea that they might be a little less fragile?

Default-small

over 1 year ago Mlouise

Forgot to add that I used a European style sour cream which is much tighter and heavier than the usual.

Default-small

over 1 year ago Mlouise

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.

Stringio

over 1 year ago Daisy M Flores

I always wanted to learn to do the Salvadoran quesadillas. .. Thank You! :)

Img_0788_hsm

almost 2 years ago Sasha (Global Table Adventure)

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.

Default-small

almost 2 years ago jodyrah

. 1c butter, sour cream, cheese...the fat ratio is too high. In addion, very little flavoring. Basically sugar and fat.

Default-small

almost 2 years ago AEC

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.

Default-small

almost 2 years ago jodyrah

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.

Default-small

almost 2 years ago jodyrah

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.

Ls

almost 2 years ago gluttonforlife

I love a dissenting voice; FINALLY this makes me want to try these for myself!

Buddhacat

almost 2 years ago SKK

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?

My_one_good_photo_cropped

almost 2 years ago zoemetro uk

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.

My_one_good_photo_cropped

almost 2 years ago zoemetro uk

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.

My_one_good_photo_cropped

almost 2 years ago zoemetro uk

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.

Default-small

almost 2 years ago jodyrah

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.

Default-small

about 2 years ago Vic Lagina

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.

Default-small

over 2 years ago Tish S.

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.

0767faca183a4129adad7f399fbae83b_7

over 2 years ago Radster

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.

Stringio

over 1 year ago cherylynne1

I wondered if brown rice flour would work as well.

Ozoz_profile

over 2 years ago Kitchen Butterfly

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.

Default-small

over 2 years ago Crispini

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!

Default-small

over 2 years ago Crispini

Whoops! Clicked the button too many times. Sorry about that!

Default-small

over 2 years ago Crispini

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!

Default-small

over 2 years ago rlouisecull

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!

Img00019-20100929-0432_1_

almost 3 years ago sexyLAMBCHOPx

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.

Claire

almost 3 years ago midnitechef

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!

Img00019-20100929-0432_1_

almost 3 years ago sexyLAMBCHOPx

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.

Ozoz_profile

over 2 years ago Kitchen Butterfly

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....

Img_1958

almost 3 years ago gingerroot

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.

Default-small

about 3 years ago AEC

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.

Default-small

about 3 years ago cgilsbach

WOW! Made these for breakfast this morning. We absolutely love these and will be making them often. Thanks for sharing such a marvelous recipe!

Epietzsch

about 3 years ago borntobeworn

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.

Kmd0412.2

about 3 years ago Katey501

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!)

397212_10101514662356398_1850800444_n

about 3 years ago Loves Food Loves to Eat

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!

Default-small

about 3 years ago constanterratic

Heaven!

Default-small

about 3 years ago Vstarr71

Sooooo yummy! I did subtitute Greek low fat yogurt for the sour cream and earth balance for the butter.....yum;)

Default-small

about 3 years ago CHEZROFE

I was thinking to SUBSTITUTE YOGURT CHEESE aka "LABNE" for the sour cream to try a new healthier spin on these wonderful treats.

Default-small

about 3 years ago CHEZROFE

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.

Shamrock_clipart

about 3 years ago skibum

New to this website. These look awesome. Is everyone making these in mini-muffin size pans or regular (cupcake size) muffin pans? Thanks.

Claire

about 3 years ago midnitechef

@skibum I used a cupcake tin of 12 servings.

Claire

about 3 years ago midnitechef

these just came out of the oven... they smell like butter cookies :-)

Default-small

about 3 years ago ShantiMama

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.

Default-small

about 3 years ago ShantiMama

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!

Default-small

about 3 years ago Danielle1975

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)??

Default-small

about 3 years ago Ana Corpus

To me, cotija cheese is more similar to the feta cheese, so better use feta cheese if cotija is not available where you live.

Default-small

about 3 years ago familydinners

Made these yesterday...they are wonderful. Just the right balance of sweet and salty...mmmm. Thank you!!!

Default-small

about 3 years ago missmoon

A friend made these over the holiday weekend and they taste really great. Very interesting texture.

Default-small

about 3 years ago kitchen

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.

Screen-capture-14

about 3 years ago euramirez

so happy the quesadillas won!!!

Default-small

about 3 years ago santa

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.

Kay_at_lake

about 3 years ago Kayb

Oh, and they were excellent, btw!

Kay_at_lake

about 3 years ago Kayb

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?

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Thanks everyone for you kind words and votes. It's a happy day - I'm all smiles :)

Default-small

about 3 years ago Gelfo

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!!

Fb

about 3 years ago BlueKaleRoad

Congratulations! I can't wait to make these. My folks are visiting right now...may be the perfect breakfast for them.

Linda_cooking

about 3 years ago Beautiful, Memorable Food

congrats!

0005_copy

about 3 years ago Maria Teresa Jorge

Congratulations Sasha, this is really a fab recipe.

Dsc_0122.nef-1

about 3 years ago Panfusine

Congratulations on the win!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations its a wonderful recipe.

Summer_2010_1048

about 3 years ago Midge

Had a feeling these would take the prize. Cannot wait to make them!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Me, too, and they are fantastic. Congratulations!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Add me to this list of comments, too!!!

ps - Midge, and Congrats to you (belated) on your recent win!

Dscn3274

about 3 years ago inpatskitchen

Congratulations on your win!! These look delish!

Ozoz_profile

about 3 years ago Kitchen Butterfly

Congratulations Sasha......they look stunning. Well done

Dsc_0675-x2a

about 3 years ago Sagegreen

Yay, congrats! Loved these from the start.

Me

about 3 years ago TheWimpyVegetarian

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!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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!

Ozoz_profile

about 3 years ago Kitchen Butterfly

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....

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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!

Deena_cooking

about 3 years ago deensiebat

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.

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Homemade Crème Fraîche? Divine! Please thank your friend for trying the recipe and sharing them, too :)

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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?

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

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.

Food52_photo

about 3 years ago ENunn

Oh. My. God. These sound KRAZY good.

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Like, totally ;)

Img_7818

about 3 years ago EmilyC

I'm definitely intrigued by your recipe...I've never made anything like these before. They look and sound amazing. Congrats on being a finalist!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Thank you Emily :)

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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.

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Interesting!! Will you be toasting them? I'm very curious to hear how the combination works out. Take a picture :)

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

All we changed was to cut the sugar back, but they were fantastic. I'd have taken a photo, but I ate too fast!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Excellent! So glad to hear it boulangere :)

Black_picture_small

about 3 years ago loubaby

After looking at your site...it appears the person on Food.com stole the recipe verbatim from you.!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Sigh. Yes, that's the frustrating part of food blogging... many people don't understand copyright guidelines and rules. :(

Black_picture_small

about 3 years ago loubaby

I just saw this exact same recipe on Food.com and nothing is changed.
http://www.food.com/recipe...

by another person

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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.

Default-small

about 3 years ago carolcamille

Could you make these with brown rice flour. I am on vacation, but i can't wait to get home to try these!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

I haven't done this personally so I can't be sure if it would come out well.

Default-small

about 3 years ago ltarver

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 :-)

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

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.

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Thanks again for everyone's kind words. I'm totally craving these again! Might be time to put on the ol' apron :)

Me

about 3 years ago TheWimpyVegetarian

I can't wait to try these - they look absolutely delicious. And addictive! Congrats on making finalist!!

Default-small

about 3 years ago elisawaller

Yummy in my Tummy...

Default-small

about 3 years ago Laura Ferdinandy Talbot

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

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

I like them even better at room temperature! Thanks again for trying them :)

Default-small

about 3 years ago Laura Ferdinandy Talbot

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

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

Fantastic! Thank you for trying the recipe, Laura - and I'm glad they distracted you from your allergies - at least for a few moments!

Ls

about 3 years ago gluttonforlife

The perfect antidote to too many pupusas! Can't wait to try these!

Claire

about 3 years ago midnitechef

This will be great for July 4th when company arrives!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

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.

0005_copy

about 3 years ago Maria Teresa Jorge

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?

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

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 :)

Screen-capture-14

about 3 years ago euramirez

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!

Screen-capture-14

about 3 years ago euramirez

forgot to mention, if you go with pancake flour, leave out the sugar and baking powder

Default-small

about 3 years ago tina.nettles

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!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The more I look at this beautiful photo the more I think I can't wait to make these. Being served with lunch tomorrow.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Might be good with various toppings for children's breakfast or party.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

These look beyond A-mazing. I cannot wait to give them a try. Wowzah!

Img__631-1_(1)

about 3 years ago thirschfeld

Goodness sakes these look amazing. Nice recipe Sasha@GTA

Buddhacat

about 3 years ago SKK

These are on my list to try!

Img_0788_hsm

about 3 years ago Sasha (Global Table Adventure)

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!

Img_1958

about 3 years ago gingerroot

These look amazing. Congrats on being a finalist - I will definitely be making these soon!

Me

about 3 years ago wssmom

Lovely, wonderful, and congrats on being a finalist!

Dsc_0122.nef-1

about 3 years ago Panfusine

These sound splendid! Congratulations!

Dsc_0675-x2a

about 3 years ago Sagegreen

Congrats, Sasha. I was hoping these would be a finalist!

Summer_2010_1048

about 3 years ago Midge

Oh these sound like heaven. Congrats Sasha!

Linda_cooking

about 3 years ago Beautiful, Memorable Food

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.

Cimg0737

about 3 years ago cookinginvictoria

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.

Cimg0737

about 3 years ago cookinginvictoria

Oops -- pushed send too fast . . . meant to say these "little cakes look wonderful."

Burnt_offering

about 3 years ago Burnt Offerings

Will definitely make these! Have rice flour in the pantry!

Cakes

about 3 years ago Bevi

These look wonderful! Congrats!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on being a finalist. Must try this recipe!

Ozoz_profile

about 3 years ago Kitchen Butterfly

I love these bite-sized beauties. Congratulations

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! These sound really intriguing and delicious.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These look really awesome.

Img_0788_hsm

over 3 years ago Sasha (Global Table Adventure)

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.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow! Are they truly as easy as they sound? I have no doubt that they are as delicious as you say.

Dsc_0675-x2a

over 3 years ago Sagegreen

These look delicious!