Quesadillas were a typical dessert at European carnival parties, easy to prepare, originated from the "quesada," a slightly sweet cheese pudding that was a tradition in the Cantabria region, a province in northern Spain.
How It's Served
It was customary to serve it with a hot or cold drink. Around the 17th century, a poem was known that mentioned the quesadilla.
The quesadilla arrived in the American continent during the conquest along with other recipes, but when it reached El Salvador, it preserved much of the essence of the original European quesadillas, unlike the ones from Chile, Peru, and Mexico that did undergo significant modifications.
A Great Combination
This Salvadoran delight combines milk, cream, and rice, which are the main ingredients of this dessert, to achieve a result that has become over the years a typical and popular dessert in El Salvador.
The quesadilla is traditionally served as a sweet bread accompanied by a typical Salvadoran drink such as corn atol, a hot coffee, or a cup of milk. The traditional Salvadoran quesadilla is made from rice flour, but you can find variations where rice flour is replaced by corn flour or wheat flour.
In El Salvador, it is a dessert served on Sundays as breakfast accompanied by one of the traditional drinks.
