The quesadillas were a typical dessert at European carnival festivities, easy to prepare, originating from the “quesada,” a slightly sweet cheese pudding that was a tradition in the Cantabria region, a province in northern Spain.
How it is served
It was commonly served with a hot or cold drink. Around the 17th century, a poem mentioning the quesadilla was recorded.
The quesadilla arrived in the American continent during the conquest alongside other recipes, but when it reached El Salvador, it preserved much of the essence of the original European quesadillas, unlike Mexican, Peruvian, or Chilean versions, which have undergone more significant modifications.
A great combination
This Salvadoran delight combines milk, cream, and rice, which are the main ingredients of this dessert, resulting in a treat that has become a typical and popular dish in El Salvador over the years.
The quesadilla is traditionally served as a sweet bread accompanied by a typical local beverage such as corn atol, hot coffee, or a glass of milk. The traditional Salvadoran quesadilla is made with rice flour, but there are variations where rice flour is replaced with corn flour or wheat flour.
In El Salvador, this dessert is often served on Sundays for breakfast, paired with one of the traditional drinks.
