1. Quesadilla Salvadorena
Unlike Mexican quesadillas, the Salvadoran version is a moist, sweet pound cake flavored with Parmesan cheese and topped with sesame seeds.
|3 eggs, separated|
|1 cup white sugar|
|0.5 cup butter, melted|
|1 (4 ounce) package Parmesan cheese, finely grated|
|0.75 cup sour cream|
|1 teaspoon baking powder|
|1 cup rice flour|
|1 tablespoon sesame seeds, or to taste|
|1. Preheat oven to 350 degrees F (175 degrees C).|
|2. Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.|
|3. 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.|
|4. Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.|
|5. Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.|
|6. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.|
2. Quesadilla Salvadoreña - Sweet Cheese Bread
Quesadilla Salvadoreña is a traditional Salvadoran sweet cheese bread. Really easy to make and so great with a cup of tea or coffee!
|1 1/2 cup grated Parmesan cheese|
|1/2 cup milk|
|1 1/2 cup rice flour|
|1 1/2 teaspoon baking powder|
|1 1/2 cup sugar|
|1/2 cup sour cream|
|1 cup melted butter|
|1/4 cup sesame seeds (, for sprinkling)|
|1. In a bowl, mix the grated cheese with the milk until very well combined. Set aside.|
|2. 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.|
|3. 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.|
|4. Add the sour cream, melted butter, and the cheese and milk mixture. Mix well until smooth.|
|5. 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.|
|6. 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!|
3. Salvadoran Quesadilla (Sweet Cheese Pound Cake)
Quesadilla Salvadoreña is a gluten-free cheese pound cake that is enjoyed throughout El Salvador with a cup a coffee for breakfast or as a snack.
Categories: Breakfast and Brunch Recipes
|1 c cotija cheese|
|1 c cottage cheese|
|1/2 c queso fresco|
|1/2 c crema salvadoreña (or regular sour cream)|
|1/2 c milk|
|1/2 c whipping cream|
|1/2 c sugar|
|2 c rice flour|
|1 tsp baking powder|
|1/2 c melted butter|
|2 tsp sesame seeds|
|1. Preheat your oven to 350F and grease (and line, if desired) a 9x13 baking pan or 2 – 9-inch round pans.|
|2. Using an electric blender, blend cotija cheese, cottage cheese, queso fresco, sour cream, milk, and whipping cream. Set aside.|
|3. Separate the egg whites from the yolks. Beat egg whites until soft peak. Add the sugar, 2 tablespoons at a time, blending as you add. Add the egg yolks and mix well.|
|4. To the egg mixture, add 1 cup of rice flour and 1 teaspoon of baking powder. Mix.|
|5. Add the melted butter and the remaining 1 cup of rice flour. Mix well.|
|6. Add the cheese mixture and beat until all the ingredients are incorporated.|
|7. Pour the batter into the prepared pan. Sprinkle with sesame seeds.|
|8. Bake in preheated oven for 40 - 45 minutes until deeply golden. (The time is roughly the same for either a 9x13 or round pans. The cake will be done, but the length of time is for the color.)|
|9. Once baked, remove from the oven and let cool for 10 minutes before removing the quesadilla from the pan.|
|10. Serve with a cup of coffee.|
4. Quesadilla Salvadoreña
Quesadilla salvadoreña is a dessert made from queso duro blanco and rice flour that is traditional in El Salvador.
|5 oz. queso duro blanco ((or parmesan), grated)|
|½ cup whole milk|
|4 eggs ((at room temperature))|
|1½ cup rice flour|
|½ teaspoon ground cinnamon ((optional))|
|1 tablespoon baking powder|
|1¼ cup caster sugar|
|½ cup sour cream|
|1 cup butter ((or margarine), melted)|
|4 tablespoons sesame seeds ((for sprinkling))|
|Butter ((for the mold))|
|Flour ((for the mold))|
|1. Preheat the oven to 375 F (190°C).|
|2. Butter and lightly flour a 9x12 inches (22x30 cm) baking dish.|
|3. In a bowl, combine the grated cheese and milk until combined. Set aside.|
|4. Separate the eggs.|
|5. In the bowl of a stand mixer, beat the egg whites on medium speed until soft peaks form.|
|6. While continuing to beat at low speed, add the egg yolks one at a time.|
|7. Beat for 2 minutes after adding the last egg. Set aside.|
|8. Over a bowl, sift together the flour and baking powder.|
|9. 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.|
|10. Add the sour cream, melted butter and cheese and milk mixture.|
|11. Mix well until smooth.|
|12. Pour the batter into the mold, spreading it evenly.|
|13. Sprinkle sesame seeds.|
|14. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.|
|15. Let cool before unmolding.|
|16. Cut 14 portions into squares or rectangles.|
5. Salvadoran Quesadillas
I am honored to share with you a wonderful recipe from a beautiful Central American country: El Salvador. Known as Pulgarcito de América (the Tom Thumb of the Americas) for the size of its territory, it offers a tropical climate and active volcanoes, beautiful scenery, beaches and mountains, and a cozy atmosphere no matter where you go. Salvadoran cuisine relies one hundred percent on indigenous influences, derived from the fusion of roots throughout time. Its traditional dishes are delicious and that is why I am delighted to show you how to make this Salvadoran quesadilla: a moist and sweet sponge cake made of cheese. It is different from the Mexican quesadilla known all over the world - different from the Peruvian, the Chilean, etc., which are salty flour tortillas filled with cheese, chicken, seafood and more. Join me on my imaginary trip to Salvadoran culinary traditions and let’s make this delicious Salvadoran quesadilla together!
|3 eggs (separate the whites from the yolks)|
|1 cup white sugar|
|1 stick melted butter|
|1/2 cup grated, hard white cheese or 1 cup of grated Parmesan cheese|
|3/4 cup half and half or sour cream|
|1 teaspoon of baking powder|
|1 cup of rice flour or Bisquick™ Original baking mix|
|2 tablespoons of sesame seeds, to sprinkle|
|1. Preheat oven to 350°F.|
|2. Grease a 13”x9” baking dish. In large bowl with electric mixer, mix egg whites until firm peaks form.|
|3. Stir in sugar and butter until mix is creamy. Stir in egg yolks one by one. Gradually stir in grated cheese, scraping bowl with spatula.|
|4. In circling motion, stir in half and half and baking powder. Sift the flour and add it in, mixing constantly. In same motion and with help of a spatula, stir in egg whites.|
|5. Pour blend in the previously greased 13x9 dish and sprinkle on top sesame seeds. Put it in the preheated oven for about 38 minutes. Cook until golden!|
|6. Cool; cut in the desired shape and size.|
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