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Quesadilla Salvadorena

POSTRES de La Cipota

"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!"
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58 m servings 270 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
  3. 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.
  4. Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
  5. Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
  6. 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

Per Serving: 270 calories; 14.9 g fat; 28.5 g carbohydrates; 6.2 g protein; 80 mg cholesterol; 248 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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I don't know the first thing about making these traditional Salvi quesadillas. Since I happen to be married to a Salvadorean, I do know when they are good and not good. I came across this recip...

What a deliciously different treat. I will admit after the first bite, my taste buds were very confused, but not negatively. Parmesan, sugar butter.. dessert. I liked this a lot.. will make aga...

Delicious and authentic recipe! My mother's side of the family is from El Salvador. I recently moved from Los Angeles to a town in Oregon without any Saldadorean bakeries. It came out perfectly...

Delish! My husband is from Honduras and recognized it immediately without me having to tell him what I attempted to make! Haha

I've made this twice now and both results were awesome. The first time I made it I actually used all-purpose flour and I loved it. My husband was on the fence. The second time I used rice flour ...

The recipe was easy to follow and it turned out fantastic! I used a combination of parmesean and cojita cheese. This will definitely be made again soon!