Can I make this quesadilla ahead of time?
Yes, you can bake it a day in advance and store it as directed. It's delicious at room temperature or gently reheated.
DESSERT
Sweet Salvadoran Quesadilla with Coffee and Cream Swirl
This unique Salvadoran Quesadilla Salvadoreña is a sweet, cake-like cheese bread, traditionally enjoyed with coffee. Our recipe elevates it with a hint of coffee and a rich cream cheese swirl, perfect for a delightful dessert or breakfast.
HOW TO MAKE IT
Let's cook.
01
Cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes.
02
Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
03
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup crumbled queso fresco, 1/4 cup heavy cream, and 1 tablespoon dissolved instant coffee granules.
04
Pour the batter into a greased and floured 9-inch round cake pan. In a small bowl, whisk together 4 ounces softened cream cheese and 2 tablespoons powdered sugar until smooth. Dollop the cream cheese mixture over the batter and swirl gently with a knife.
05
Sprinkle 1 tablespoon sesame seeds evenly over the top. Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
06
Allow the quesadilla to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Slice and serve.
About This Recipe
This unique Salvadoran Quesadilla Salvadoreña is a sweet, cake-like cheese bread, traditionally enjoyed with coffee. Our recipe elevates it with a hint of coffee and a rich cream cheese swirl, perfect for a delightful dessert or breakfast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic touch, use freshly ground coffee beans steeped in the heavy cream for 15 minutes, then strain before adding to the batter. Ensure all dairy ingredients are at room temperature for a smoother batter.
Easy Substitutions
If queso fresco is unavailable, a mild, crumbly farmer's cheese can be used. For a nuttier flavor, substitute almond flour for 1/4 cup of the all-purpose flour.
Storage & Reheating
Store leftover quesadilla in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a microwave for 15-30 seconds or in a toaster oven at 300°F/150°C for 5-7 minutes until warmed through.
Serving Suggestions
Serve warm with a fresh cup of Salvadoran coffee, a dollop of extra whipped cream, a side of fresh berries, or a light drizzle of honey.
Common Mistakes
1. Overmixing the batter: This can lead to a dense, tough quesadilla. Mix until just combined. 2. Using cold ingredients: Cold butter and eggs won't cream properly, affecting the texture. Ensure they are at room temperature. 3. Not greasing and flouring the pan: This can cause the quesadilla to stick. Always prepare your pan thoroughly. 4. Baking at too high a temperature: This can result in a burnt exterior and undercooked interior. Stick to the recommended temperature. 5. Cutting too soon: Allow the quesadilla to cool slightly before slicing to prevent crumbling.
Frequently Asked Questions
What kind of coffee should I use?
Instant coffee granules work best for easy incorporation. You can use espresso powder for a stronger coffee flavor.
Is this a savory dish?
While it contains cheese, Salvadoran Quesadilla Salvadoreña is a sweet, cake-like bread, traditionally served as a dessert or with coffee.
MORE TO KNOW
The key to a perfect Salvadoran Quesadilla Salvadoreña is the balance of sweet and savory, and the tender, cake-like texture. Overmixing the batter can lead to a tough cake, so mix until just combined. The coffee adds a subtle depth that complements the cheese beautifully without overpowering it. Don't skip the sesame seeds; they provide a delightful textural contrast and traditional flavor.
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