Do not confuse this Salvadorian Quezadilla. a rich, cakey cheese bread, with the Mexican appetizer, quesadilla. This recipe comes from the small village of Rosario de La Paz in El Salvador. Flavored with Parmesan-type cheese, "queso seco", and sprinkled with crunchy sesame seeds, it’s a delicious blend of sweet and savory. Enjoy it by itself or with a scoop of vanilla ice cream and a hot cup of coffee.
by L. Linda
, Waldorf,Md on Sep. 2009
I make this every year for Hispanic Heritage Month & i always get rave reviews. Its not too sweet but it satisfies the sweet tooth, try it you won't be disappointed!
Almost like the real thing.
by T. T.M.
, Rochester, WA on Jul. 2008
My family and friends enjoyed this for breakfast with coffee and hot chocolate. My husband is from El Salvador and was excited for us to make this together like his grandparents did. He had a few tips on how to make it more El Salvadorian. We used rice flour or corn flour (not corn meal). I like the rice flour the best. This makes it heavier more like sweet bread. We tried both cheeses and prefer the parmasan. The other didn't mix as well and floated on top. I can't wait to try this with real El Salvadorian cheese. With the flour changes my family gives this recipe 5 stars. Me and my husband have made this together 6 times now. This has become a great add tradition for us. Thank you so very much!
by J. J.
, ALEXANDRIA, VA on Feb. 2007
It tastes a little different because the original cake is not made with parmesan chese. I tried this recipe twice, the first one with parmesan chese and the second time I used grated "hard cheese" (queso seco) and it tasted much much better. Thanks for the recipe.
Different but good
by S. Sonyia
, LINDEN, NC on Aug. 2006
This is a very diffenent recipe but it was very interesting. I would recommend the experience and will make it again.
by M. Michelle
, Stafford, VA on Aug. 2006
Good. Very different from usual cakes. Had to bake a little longer than suggested time. Will make again.
by O. Olene
, ALBERT LEA, MN on Jul. 2006
I made this for my husband last night it is very good with ice cream and with tea a nice change from cake with frosting.
by L. Lisa
, PORT SAINT LUCIE, FL on Jul. 2006
They were very different but very good. They go great with chili. Will make again.
by L. LYNNE
, YACOLT, WA on Jun. 2006
VERY GOOD. WANTED TO TRY SOMETHING DIFFERENT. THEIS VERY INTERESTING. TASTY AND WE ENJOY THIS VERY MUCH. THANK YOU.
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