Recipe for Ecuadorian quesadillas

Sebastien

Quesadillas are normally associated with Mexico as tortillas with melted cheese. In Ecuador, quesadillas are a pentagonal shaped pastry filled with both sweet and savoury flavours, similar to Portuguese queijada, which also has a sweet/savoury crumbly cheese filling.

We learnt to make these treats during our foodie tour with Urban Adventures in Quito. They are a popular breakfast treat made fresh at the Panaderia y Pasteleria de San Juan bakery (located at N13-140 Deifilio Torres) and sold throughout the city.

Ingredients for Ecuadorian quesadillas

For the dough:

  • 3 large eggs
  • Half teaspoon of salt
  • 250g of flour

For the filling:

  • 1 large egg yolk
  • 250g of soft cream cheese, in Ecuador it’s called queso pura crema
  • 100g of icing sugar
  • 100g of flour
  • Half teaspoon of salt
  • Few tablespoons of water if the pastry dough thickens
Recipe for Ecuadorian quesadilla
Recipe for Ecuadorian quesadilla

How to make Ecuadorian quesadillas

1. Pre heat the over to 180 degrees centigrade.

2. In a large mixing bowl, combine 250g of flour with half a teaspoon of salt. Add the 3 large eggs and mix using a fork until the dough forms a stick bowl. Then knead on a well-floured surface until it’s smooth and elastic.

3. Leave the dough aside to rest for around 10 minutes.

4. On a floured surface, prepare the base for the quesadillas from the dough (also called tortillas). To do this, roll the dough into a long cylinder shape, a few centimetres thick.

5. Cut the rolled out dough into 1 inch long pieces, which should result in around 10 pieces of smaller dough balls.

6. Roll out each ball of dough ball into a circle that is a few millimetres thick:

recipe for ecuadorian quesadillas dough
Rolling out the quesadilla dough: note the size of the chunks to use and diameter/thickness to roll it out to

7. To make the pastry filling, whisk together the cream cheese and 1 egg yolk. Mix in the sugar, flour and salt until it is thoroughly combined.

8. Place a large scoop of filling in the centre of the rolled out dough tortillas and spread out to the edges, keeping a majority of it in the centre.

9. Life up the 5 edges slightly to form this iconic pentagonal shape:

recipe for Ecuadorian quesadillas pentagonal shape
Punch the side of the dough together to form this pentagonal shape

9. Bake the quesadillas for around 10 minutes at 180 degrees celsius until they’re golden. Keep checking every 10 minutes, using a toothpick: pierce with toothpick and if it comes out clean then it’s ready.

In some cafes in Quito, the quesadillas are served with hot chocolate and mozzarella. Strange idea at first, but it’s actually a delicious snack worth trying out.

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Sebastien

Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born. Find out more about Nomadic Boys.

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