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 QUESADILLAS
Taste Salvador without leaving your dinner table with this delicious recipe!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.; Butter 8" x 8" glass baking dish with the cold butter.; Sift flour and baking powder in a bowl.; Place soft butter in mixing bowl, using the flat paddle, beat until creamy, about 2 minutes. Add sugar and beat for 2 more minutes.; Add egg yolks one at a time and beat for 2 minutes until well incorporated. ; Turn mixer to low speed. Add 1/3 part of the sifted flour and baking powder. Keep on mixing add 1/3 part of the sour cream. Continue this process, finishing with the sour cream. Mix for one minute. Turn mixer off and push batter down with rubber spatula. Mix another minute.; Add all cheeses. Mix for 2 minutes.; Transfer batter to another bowl. Clean and dry mixer bowl. Make sure that all equipment is clean and dry. Ensure that any residual yolk is removed completely before continuing.; Place egg whites in mixer bowl. Use whisk attachment to beat egg whites until they form stiff peaks.; Fold egg whites into batter with spatula 1/3 at a time.; Pour batter into the baking dish. Sprinkle sesame seeds on top. Bake for 60 minutes.; Let cool, serve and enjoy!
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.
QUESADILLA SALVADOREñA RECIPE - (5/5)
Provided by Bettybug
Number Of Ingredients 40
Steps:
- 1.Preheat oven to 350°F. Sift the flour and baking powder together into a bowl. 2.Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter. 3.Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed. 4.Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. 5.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.
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- 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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- 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.
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