Not to be confused with the Mexican dish by the same name, Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but at Popoca in Oakland, chef Anthony Salguero serves it as dessert. “I’m not a huge dessert person, so it’s perfect for me—the Cotija adds a distinct salty funk that really balances all that sugar,” Salguero said. “I also like that it incorporates sesame seeds, which some people associate with Asian food but are actually a huge part of Salvadoran cuisine.” If you can’t find finely grated Cotija cheese, grate it yourself by pulsing in a blender or using a Microplane. Making the cheese fine is crucial in ensuring that it melts into the cake instead of turning clumpy and rubbery as it bakes.
Recipe information
Yield
8 - 10 Servings
Ingredients
1
2½
1
¾
7
2
¾
3
1
¼
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Butter an 18x13" rimmed baking sheet. Whisk flour, baking powder, and kosher salt in a medium bowl. Separate eggs, placing yolks in the bowl of a stand mixer fitted with the paddle attachment and whites in a small bowl.
Step 2
Add sugar and vanilla to egg yolks and beat on medium-high speed until very pale and fluffy, about 2 minutes. Reduce speed to medium, add cheese and beat just to combine. Reduce speed to low. Add milk in 3 additions, incorporating completely after each addition before adding more. With motor running, stream in 1 cup melted butter and beat until combined. Gradually add dry ingredients and beat until combined, about 1 minute. Scrape batter into a large bowl.
Step 3
Thoroughly clean and dry mixer bowl. Combine egg whites and a pinch of salt in bowl. Using whisk attachment, beat, starting on medium-low speed and gradually increasing to medium-high, until tripled in volume and medium peaks form, about 2 minutes.
Step 4
Add half of egg whites to batter and fold in with a rubber spatula until no streaks remain. Repeat with remaining egg whites. Scrape batter into prepared baking sheet. Sprinkle sesame seeds, then sea salt over. Bake, rotating halfway through, until a tester inserted into the center comes out clean, 24–28 minutes. Let cool slightly. Run an offset spatula or paring knife around edges. Slide out onto a cutting board; cut into 3" squares.
Step 5
Do ahead: Quesadilla can be baked 3 days ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (20)
Back to Top100/10! i made a lot of mistakes and im an amateur baker but even then it came out DELICIOUS! My mom loved it and so did my brother and his boyfriend. Definitely making this again as it used to be a big part of my childhood. Im mexican and guatemalan but my grandma would make it sometimes when i was little.
Manson
Rancho Cucamonga,CA
1/29/2022
I'm salvadorean and this is one of my favorite sweet breads ever. Another traditional way of making this recipe in some parts of the country is with rice flour, which is a great gluten free alternative.
Julia
San Salvador, El Salvador
8/31/2021
So tasty! Love the savory and not too sweet flavor... And such a great texture. This full recipe makes a ton for a household of three, but they freeze wonderfully. Much praise from friends and family who have been gifted a square or two from time to time! It's the perfect treat to have on hand. Ready to make my next batch!
Nicole S
Truckee, CA
4/25/2021
Perfect For those who are trying to avoid to- sweet recipes. Also enjoyable with Cotija cheese
Ricardo Sandoval
Mexico City
3/9/2021
These were just delicious. My husband eats them warmed for breakfast, and unheated for dessert. I would not normally make a full recipe, but in this case, because they are so versatile, I did. Highly recommended and highly addictive. Thank you for opening this cuisine to us.
Kathleen Baker
Brewster, MA
1/9/2021
Delicious! I added some coconut shavings on top for added flavor and texture
Miami
10/26/2020
Subbed feta and halved the recipe to fit in a 8x8 ceramic, otherwise made as stated. Turned out absolutely amazing, perfect salty/sweet combo. Friends and I couldn't stop eating it.
Katy
10/21/2020