Quesadilla De Salvador Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
18
ingredients
- 6 eggs
- 236.59 ml sugar
- 177.44 ml canola oil (or melted butter)
- 473.19 ml cottage cheese
- 473.19 ml sour cream
- 29.58 ml grated parmesan cheese
- 354.88 ml buttermilk baking mix
directions
- In a large bowl, beat the eggs.
- Add the sugar and butter and beat.
- Mix in the cottage cheese, sour cream and parmesan cheese.
- Add the baking mix and beat well to mix.
- Prepare a 9" by 13" pan (butter or use a quick release spray) and add the batter to the pan.
- Bake at 300 degrees Farenheit for 30 minutes; change temperature to 325 degrees F; and bake 30 minutes more.
- Allow to cool before cutting and serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.