Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake

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READY IN: 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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