SF Chronicle Salvadorian Quesadilla

My friend made this dish from a recipe that she found online on SF Chronicle. It is so good that when I tried it the first time, I couldn’t stop eating it!! So, I asked her for the recipe, and I have been making it ever since.

From the name, I didn’t imagine that the dish looks like a cake! But, my family and I love the dish. We eat it both as side dish and as dessert, LOL! My Colombian in-laws call the dish, “Mantecada”. They said it is similar with a type of snack that they usually eat in between meal, or with coffee or tea (hence, it’s like a coffee/ tea cake). To me, it looks and taste like semi-sweet corn bread.

So, here is what I found:

Cooking spray
2 eggs
1/2 cup sour cream
1/2 cup butter, melted
2 cups Bisquick
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup Grana Padano cheese or I use regular parmesan cheese
1/2 cup milk (optional) – it helps with thinning the dough
About 1 tablespoon each white and black sesame seeds (optional), for garnish

Preheat the oven to 350°. Lightly coat a round, nonstick cake pan with cooking spray. If you don’t have a nonstick pan, line the pan with wax or parchment paper.

Mix eggs, sour cream and butter in a medium bowl. In a separate bowl, combine the Bisquick, sugar, baking powder and cheese.

Slowly mix the dry ingredients into the wet ingredients, half a cup at a time. It should be the consistency of a heavy pancake batter. (If the dough is too thick, add milk. But if done correctly, no milk will be needed and the cake will be lighter and more springy.)

Pour batter into cake pan. Combine the sesame seeds and sprinkle over the top.

Bake for 25 minutes or until toothpick inserted comes out clean.

Remove, let cool and serve at room temperature.

Enjoy!! Let me know what you think, corn bread or coffee/ tea cake?

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4 CommentsLeave a comment

  1. that sounds so good….but not what I would think of as a quesadilla!
    thanks for sharing!
    Dennis

  2. I’m Salvadorian, and yes it is eaten mostly as a breakfast dessert and/or as a four o’clock snack with coffee. It’s one of my favorite desserts as well. It took me five years to find an authentic one in San Francisco. But I did and the funny thing is made by a Mexican Baker who married a Salvadorian. I had to ask. it was too good.

  3. This is not the authentic recipe, and that’s why it taste like corn bread. I couldn’t give you mine because I sell it, the only thing I could tell you is to add more Parmesan and some fresh cheese, and to mix and match different flours fl Our authentic quesadilla could never be confused with cornbread or mantecado. Sorry!

    • Hello Maritza,

      Thank you for the comment. The recipe was taken from SF Chronicle paper, and yes, I would imagine that it is not authentic 🙂 I wish I could find or even taste the authentic one. I bet it would be different and much much better.


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