Quesadilla Salvadoreña Sweet Cheese Bread Food
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
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.
Provided by under12parsecs
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 297.7, Fat 21.4, SaturatedFat 12.8, Cholesterol 125.7, Sodium 274.1, Carbohydrate 20.6, Fiber 0.7, Sugar 1.4, Protein 6.1
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
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