QUESADILLA SALVADOREñA
Quesadilla salvadoreña is a dessert made from queso duro blanco and rice flour that is traditional in El Salvador.
Provided by Vera Abitbol
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 F (190°C).
- Butter and lightly flour a 9x12 inches (22x30 cm) baking dish.
- In a bowl, combine the grated cheese and milk until combined. Set aside.
- Separate the eggs.
- In the bowl of a stand mixer, beat the egg whites on medium speed until soft peaks form.
- While continuing to beat at low speed, add the egg yolks one at a time.
- Beat for 2 minutes after adding the last egg. Set aside.
- Over a bowl, sift together the flour and baking powder.
- Add the sugar and cinnamon and stir and add this mixture to the beaten eggs, stirring at very low speed with the flat beater attachement.
- Add the sour cream, melted butter and cheese and milk mixture.
- Mix well until smooth.
- Pour the batter into the mold, spreading it evenly.
- Sprinkle sesame seeds.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before unmolding.
- Cut 14 portions into squares or rectangles.
Nutrition Facts : Calories 341 kcal, Carbohydrate 34 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 397 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
QUESADILLA SALVADORENA
Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!
Provided by POSTRES de La Cipota
Categories Desserts Cakes Pound Cake Recipes
Time 58m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
- Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
- Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
- Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
- Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 28.5 g, Cholesterol 80.5 mg, Fat 14.9 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 8.7 g, Sodium 247.7 mg, Sugar 16.9 g
SALVADORIAN "QUESADILLA" CAKE
Provided by Lorri Lanning
Categories Cake Mixer Egg Brunch Dessert Bake New Year's Day Parmesan Sour Cream Butter Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
- Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
- Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
- Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
SALVADORAN SWEET CHEESE BREAD (QUESADILLA)
Don't be fooled by the Quesadilla in the title. This is not like Mexican Quesadillas. This is a sweet bread or muffin that is served often with coffee.
Provided by playingwflavors
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, mix dry ingredients. Add the melted butter a little at a time, then the eggs one at a time, alternating with the milk until you form a soft paste.
- Pour the mixture into a greased baking dish or a greased muffin tin (12 muffins) and sprinkle sesame seeds on top.
- Bake at 350 degrees for 20-30 minutes or until golden.
- Serve warm or cold, with ice cream or coffee or alone.
Nutrition Facts : Calories 231.7, Fat 11.7, SaturatedFat 6.9, Cholesterol 75.1, Sodium 246.5, Carbohydrate 26.4, Fiber 0.7, Sugar 16.8, Protein 6.1
SALVADORIAN QUESADILLA CAKE
No, no tortillas were harmed in the making of this cake. It is similar to a pound cake and gets its unique flavor from a small amount of parmesan cheese. I was first introduced to this cake by my friend Rina and was so happy when I stumbled upon the recipe. It is especially good with coffee for breakfast. From Gourmet
Provided by cookiedog
Categories Quick Breads
Time 1h
Yield 1 loaf cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
- Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
- Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
- Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
- Cooks' note:
- Cake keeps in an airtight container at room temperature 3 days.
Nutrition Facts : Calories 327.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 88.4, Sodium 173.3, Carbohydrate 43.3, Fiber 0.5, Sugar 19.8, Protein 5.5
More about "quesadilla salvadorena food"
SALVADORAN QUESADILLA RECIPE - BON APPéTIT
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4.6/5 (19)Estimated Reading Time 4 minsServings 8-10
- Place a rack in middle of oven; preheat to 375°. Butter an 18x13" rimmed baking sheet. Whisk flour, baking powder, and kosher salt in a medium bowl. Separate eggs, placing yolks in the bowl of a stand mixer fitted with the paddle attachment and whites in a small bowl.
- Add sugar and vanilla to egg yolks and beat on medium-high speed until very pale and fluffy, about 2 minutes. Reduce speed to medium, add cheese and beat just to combine. Reduce speed to low. Add milk in 3 additions, incorporating completely after each addition before adding more. With motor running, stream in 1 cup melted butter and beat until combined. Gradually add dry ingredients and beat until combined, about 1 minute. Scrape batter into a large bowl.
- Thoroughly clean and dry mixer bowl. Combine egg whites and a pinch of salt in bowl. Using whisk attachment, beat, starting on medium-low speed and gradually increasing to medium-high, until tripled in volume and medium peaks form, about 2 minutes.
- Add half of egg whites to batter and fold in with a rubber spatula until no streaks remain. Repeat with remaining egg whites. Scrape batter into prepared baking sheet. Sprinkle sesame seeds, then sea salt over. Bake, rotating halfway through, until a tester inserted into the center comes out clean, 24–28 minutes. Let cool slightly. Run an offset spatula or paring knife around edges. Slide out onto a cutting board; cut into 3" squares.
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