If you’ve ever visited El Salvador or grown up in a Central American household, you know that a quesadilla here is not a tortilla filled with cheese. Instead, it’s a soft, slightly dense, sweet cheese bread baked to golden perfection — rich, comforting, and deeply nostalgic.

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This traditional Salvadoran sweet cheese quesadilla is made with rice flour for a tender crumb and sweetened with dulce de atado, an unrefined cane sugar block similar to piloncillo or panela. The result? A moist, aromatic dessert perfect for breakfast or an afternoon coffee break.