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Quesadilla salvadoreña
Heat the oven to 180°C. Butter a 20 x 30 cm tray and line the base.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Quesadilla salvadoreña take?
55 min all in — 15 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 squares. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl, Baking tray.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
200 g of Sugar.
What can I use instead?
Rice flour → Plain wheat flour. Some Salvadoran bakers use it. The crumb is softer and less sandy, and the cake is no longer gluten-free.
Any tips from this recipe?
Grate the cheese on the finest side of the grater so it disappears into the batter rather than sitting in strands. Keeps three days wrapped at room temperature, and it is better on day two.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.