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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Units: US | Metric
- 1Preheat oven to 350°F Sift the flour and baking powder together into a bowl.
- 2Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
- 3Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
- 4Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
- 5Bake 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.
- 6NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
- 7Many Salvadoran cooks substitute rice flour for the regular wheat flour.
- 8Instead of milk, use crema agria, or sour cream thinned with a little half and half.
- 9Bake in round cake pans or in muffin tins if you like.
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Nutritional Facts for Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake
Serving Size: 1 (79 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 297.7
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 12.7 g
- Cholesterol 125.6 mg
- Sodium 274.0 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 0.6 g
- Sugars 1.3 g
- Protein 6.0 g
The following items or measurements are not included: