Quesadilla salvadoreña, or Salvadoran quesadilla, is a pan dulce, similar to a pound cake, made with rice flour and queso duro blando and topped with sesame seeds, that is popular in El Salvador and eastern Guatemala. Queso duro blando can be substituted with Parmesan cheese. It is commonly served with coffee as part of breakfast or as a snack. It is traditionally baked on Sunday mornings.
By the 21st century the dish was increasingly found in US cities with large Salvadoran diaspora populations, such as San Antonio, New York, and Los Angeles. Salvadorans refer to the dish simply as a quesadilla; in Los Angeles; they may spell it quezadilla to distinguish it from Mexican customers from a Mexican quesadilla.
References
External links Vera Abitol. Quesadilla Salvadorena. 2020. Jeremy Castillo. The Glass Files, We all make History. July 20, 2021. Igor. Cooking the Globe, Quesadilla salvadorena - sweet cheese bread. July 16, 2017. Lizet. Curious Cuisine, Salvadoran Quesadilla (Sweet Cheese Pound Cake). May 24, 2022. World Food Programme. El Salvador. 2023. Britannica, El Salvador, The Colonial Period. 2023.