Quesadilla Salvadoreña Sweet Cheese Bread Food

QUESADILLA SALVADORENA

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.

QUESADILLA SALVADOREñA - SWEET CHEESE BREAD

Steps:

• In a bowl, mix the grated cheese with the milk until very well combined. Set aside.
• Separate the egg whites from the yolks and add them to another bowl. Beat with a mixer until soft peaks form. Now add the yolks, one by one, and continue beating after each addition. Set aside.
• Sift the flour and the baking powder together into a third bowl. Add the sugar and stir. Now add the egg white and yolk mixture to the flour and mix well until all the flour is incorporated.
• Add the sour cream, melted butter, and the cheese and milk mixture. Mix well until smooth.
• Preheat an oven to 375°F (190°C). Butter and lightly flour a 9x13 inch baking dish. Pour the batter spreading it evenly. Sprinkle with the sesame seeds.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the baking dish. Cut into slices and enjoy!

SALVADORAN SWEET CHEESE BREAD (QUESADILLA)

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.

SALVADORAN SWEET CHEESE BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 8-inch square baking pan.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add cornmeal, baking powder and allspice. Beat until well blended.
• Add cheese and sour cream. Mix well.
• Pour into greased 8-inch square baking pan.
• Bake 40 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Cut into 16 squares to serve.

QUESADILLA SALVADOREñA (SALVADORAN SWEET CHEESE POUNDCAKE

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.