Bakery Stall · Sweet Cheese Bread
Quesadilla Hondureña
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Despite the name, it shares nothing with the Mexican tortilla dish — it's a dense, slightly gritty sweet cornbread studded with cheese, closer to a pound cake.
A rich cornmeal-and-rice-flour cake baked with cheese and a touch of sour cream, giving it a grainy, sweet-salty crumb. Comayagua's panaderías sell it in thick squares wrapped in wax paper.
Why it's made this way: Comayagua's colonial-era baking guilds developed this cornmeal cake as a regional specialty, and it remains one of the department's most exported homemade gifts within Honduras.
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Part of World of Street Food — 690 dishes from 118 countries.
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