Salvadoran quesadilla is a sweet, tender cheese cake, traditionally made with rice flour, dairy, and a savory hard cheese, then finished with sesame seeds. This Bisquick version is a practical adaptation: the baking mix replaces the flour and leavening, while Parmesan brings a similar salty, cheesy note; recipes and cheeses vary by household.
Ingredients
- 2 cups Bisquick baking mix (about 240 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup unsalted butter, melted and cooled slightly (113 g)
- 3 large eggs, at room temperature if convenient (about 150 g without shells)
- 1 cup sour cream (240 g)
- 1/4 cup whole milk (60 ml)
- 1 cup finely grated Parmesan cheese (about 90 g), preferably freshly grated
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon sesame seeds (about 9 g)
- 1/4 teaspoon ground cinnamon (about 0.6 g), optional
- Nonstick cooking spray or a little butter for the pan
Instructions
- Set a rack in the center of the oven and heat it to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan, then line the bottom with parchment if you have it. The parchment makes it easier to lift out a tender cake, but greasing the pan well is enough.
- In a large bowl, whisk the sugar and melted butter until combined. Whisk in the eggs one at a time, mixing until each is incorporated. Add the sour cream, milk, and vanilla, then whisk until the mixture looks creamy. A few small flecks of sour cream are fine; there is no need to beat the batter until airy.
- In a separate bowl, stir together the Bisquick, grated Parmesan, and optional cinnamon. Add the dry mixture to the wet ingredients in two additions. Fold with a spatula just until no large dry patches remain. The batter will be thick but pourable. Stop mixing as soon as it comes together so the cake stays tender.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the sesame seeds evenly over it. Bake for 40 to 45 minutes, rotating the pan once after about 25 minutes if your oven browns unevenly. The top should be golden, the center should look set rather than wet, and a tester inserted near the middle should come out without raw batter.
- For a reliable doneness check, use an instant-read thermometer in the center, avoiding the pan. USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; for the cake’s texture, bake until the center is about 200–205°F (93–96°C). If the top is already deeply golden before the center is done, loosely cover it with foil and continue baking.
- Set the pan on a rack and cool the cake for 20 minutes. Run a thin knife around the edge, then release or turn it out carefully. Let it cool until warm or room temperature before slicing; it is delicate while hot and firms as it rests. Serve in wedges.
Tips
- Choose the cheese thoughtfully. Salvadoran quesadilla is often made with a local hard cheese such as queso duro blando. If you can find it, use it finely grated. Parmesan is an accessible substitute with a similar salty, savory character, though it may taste sharper and less milky. Avoid a very wet cheese, which can make the center heavy.
- Measure the mix gently. Spoon Bisquick into the measuring cup and level it rather than packing it down. Baking mixes can settle in storage, and too much can make the cake dry or bready. If weighing, use about 240 g for the two cups in this recipe.
- Keep the salt out unless you taste the cheese first. Bisquick and Parmesan both contain salt, so this recipe does not add any. If you substitute a mild, low-salt cheese, taste a small piece of it before deciding whether the batter needs a pinch.
- Do not judge by color alone. The sesame-topped surface can brown before the middle finishes. Check the center with a thermometer or tester, and tent the cake loosely with foil if it is darkening too quickly.
Serving Suggestions
Serve Salvadoran quesadilla in small wedges with coffee, hot chocolate, or tea. It is commonly enjoyed as a snack or alongside a warm drink, and its sweet-and-salty flavor works well at breakfast or as an afternoon treat. The cake is rich enough to serve on its own, so a modest slice is satisfying.
For a simple dessert plate, add fresh berries or sliced fruit and leave the cake plain rather than adding a very sweet frosting. A spoonful of lightly sweetened whipped cream is another option, though it is not needed. If serving a group, cut the cake into eight wedges for generous portions or into smaller squares for a snack spread. Let a chilled cake sit at room temperature for about 15 minutes before serving so the crumb softens and the cheese flavor is easier to notice.
Variations
Use rice flour for a more traditional-style texture. Salvadoran versions commonly use rice flour rather than a prepared pancake-style mix. For this recipe, replace the Bisquick with 2 cups (about 300 g) rice flour and add 2 teaspoons (8 g) baking powder plus 1/2 teaspoon (about 3 g) fine salt. The texture will be a little less biscuit-like and may feel slightly grainier, depending on the rice flour. Keep the remaining ingredients and method the same, and begin checking for doneness at 40 minutes.
Try a different hard cheese. Finely grated queso duro blando is a good choice when available. A mild, dry, salty cheese can also work, but very soft fresh cheeses release more moisture and may leave the center gummy. For a less sharp result than Parmesan, use a blend of Parmesan and a mild hard cheese, keeping the total at 1 cup (90 g).
Add a little citrus or spice. Finely grated lemon or orange zest can brighten the batter; use about 1 teaspoon (2 g) and avoid adding extra juice, which changes the moisture balance. Cinnamon is optional and should remain subtle. A small pinch of ground anise is another possible variation, but it will give the cake a noticeably more aromatic flavor.
Storage and Reheating
Cool the cake, then refrigerate it in an airtight container within 2 hours of baking. It keeps well for 3 to 4 days in the refrigerator. You can store it whole or cut it into wedges; separating layers with parchment helps prevent the sesame topping from sticking. Refrigeration makes the crumb firmer, so let a portion stand at room temperature for about 15 minutes if you prefer a softer bite.
To freeze, wrap individual cooled slices tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw slices overnight in the refrigerator or at room temperature until soft. For warm cake, heat a portion in the microwave in short bursts, or warm it in a 300°F (150°C) oven. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and avoid repeatedly warming and cooling the same portion.
Frequently Asked Questions
Is Salvadoran quesadilla a savory tortilla filled with cheese?
No. In El Salvador, quesadilla commonly refers to a sweet baked cake made with cheese and served in slices. The name can cause confusion because other cuisines use “quesadilla” for a filled tortilla. This recipe is for the Salvadoran-style baked cake, not a folded tortilla dish.
Can I use queso fresco instead of Parmesan?
You can, but the result will be milder and potentially wetter. Use a firm, well-drained queso fresco, crumble it finely, and keep the amount close to 1 cup (90 g). If the cheese feels moist, blot it with a paper towel first. A drier cheese is more dependable because excess moisture can make the center dense.
Does Bisquick already contain baking powder and salt?
Yes. Bisquick is a baking mix that includes leavening and salt, which is why this adaptation does not add extra baking powder or salt. If you replace it with plain rice flour, use the baking powder and salt amounts listed in the rice-flour variation instead.
Why did my cake sink in the middle?
A center that sinks usually means the cake was underbaked, the oven door was opened repeatedly early in baking, or the batter was overmixed. Check the center rather than relying only on a browned top, and give it extra time if it is still wet. Fold the dry ingredients in gently and avoid opening the oven during the first 30 minutes.
Can I bake it in a square pan?
Yes. An 8-inch (20 cm) square pan is close in capacity to a 9-inch round pan and should work. The cake may be slightly thicker, so start checking around 40 minutes and continue until the center is fully baked. A larger pan will make a thinner cake and may shorten the bake, so check it earlier.
Can I make the batter ahead?
It is better to bake the batter soon after mixing. The leavening in the Bisquick begins working once it is combined with the wet ingredients, and a long wait can reduce the cake’s lift. For easier preparation, measure the dry ingredients and wet ingredients separately in advance, refrigerate the dairy and eggs, then mix and bake when ready.
Related
- Salvadoran Salsa Recipe: Tangy Tomato Sauce for Pupusas
- Salvadoran Beans: Creamy Frijoles de Seda, Made Easy
- Salvadoran Pan con Pollo: A Flavorful Chicken Sandwich
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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