Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake

"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."
 
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Ready In:
35mins
Ingredients:
7
Serves:
10-12
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ingredients

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directions

  • 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.

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