Breakfast

Quesadilla Salvadoreña (Sweet Cheese Breakfast Cake)

The Quirky Foodster Team

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Ingredients

250g (2 cups) rice flour
150g (3/4 cup) sugar
200g (1 3/4 cups) grated queso duro or aged Parmesan
4 large eggs
180ml (3/4 cup) sour cream
115g (1/2 cup) butter, melted
1 tbsp baking powder
1/4 tsp salt
2 tbsp sesame seeds, for topping

Method

Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
In a large bowl, whisk together the eggs, sugar and melted butter until smooth.
Stir in the sour cream and grated cheese.
Fold in the rice flour, baking powder and salt until just combined — do not overmix.
Pour the batter into the prepared pan and scatter sesame seeds over the top.
Bake for 35-40 minutes until golden and a skewer comes out clean.
Cool for 10 minutes in the pan before slicing into wedges.

Introduction:

Despite the name, this has nothing to do with Mexican quesadillas — it's a dense, slightly sweet rice-flour cake enriched with cheese, traditionally served warm alongside coffee for breakfast or as a mid-morning treat..

Cultural Background:

Tips:

The cheese should be salty enough to balance the sugar — if using a mild cheese, add a small pinch of extra salt to the batter.

Variations:

A version made with cotija instead of queso duro is common in some households; others add a splash of cream to the batter for extra richness.

Storage:

Keeps at room temperature, well wrapped, for up to 3 days, or refrigerated for a week.

Reheating:

Warm individual slices in a low oven or toaster oven for 5 minutes; avoid the microwave, which makes it rubbery.

Nutrition:

Approx. 310 kcal, 8g protein, 16g fat, 34g carbohydrates, 1g fibre per slice.

FAQs:

Q: Is this gluten-free?
A: Yes, rice flour makes this naturally gluten-free.

Q: Can I use regular flour instead?
A: Rice flour gives the authentic dense, slightly grainy texture; wheat flour will change the result noticeably.