(Salvadoran sweet cheese poundcake)
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.
10 to 12 servings
- All-purpose flour -- 2 cups
- Baking powder -- 2 teaspoons
- Grated queso fresco or Parmesan cheese -- 1/2 pound
- Sugar -- 2 cups
- Eggs, beaten lightly -- 4
- Whole milk -- 1 cup
- Butter, melted -- 2 sticks (1/2 pound)
- Sesame seeds (optional) -- 2 tablespoons
- 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.
Quesadilla Salvadoreña Variations
- Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, or 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.