Prep 10 mins
Cook 25 mins
Found on whats4eats.com "Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries. The queso in quesadilla is traditionally unsalted Salvadoran queso fresco, a fresh farmers-type cheese. But parmesan cheese is often substituted." Different from the other Salvadoran Quesadilla on the site in the flour and proportion of milk.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 lb queso fresco or 1⁄2 lb parmesan cheese, grated
- 4 eggs, beaten lightly
- 1 cup whole milk
- 1 cup butter, melted
- 2 tablespoons sesame seeds (optional)
- Preheat oven to 350°F Sift the flour and baking powder together into a bowl.
- Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
- Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
- Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.
- NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
- Many Salvadoran cooks substitute rice flour for the regular wheat flour.
- Instead of milk, use crema agria, or sour cream thinned with a little half and half.
- Bake in round cake pans or in muffin tins if you like.