Salvadoran Quesadilla Cake Recipe 425 Recipes

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QUESADILLA SALVADORENA



Quesadilla Salvadorena image

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

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

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 "QUESADILLA" CAKE



Salvadorian

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

1 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs at room temperature 30 minutes
3 tablespoons sour cream
1/2 ounces finely grated parmesan
1/2 cup whole milk
1 teaspoon sesame seeds (optional), not toasted
Equipment: a 9- by 5-inch loaf pan

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 (SALVADORAN SWEET CHEESE POUNDCAKE



Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake image

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

2 cups all-purpose flour
2 teaspoons baking powder
1/2 lb queso fresco or 1/2 lb parmesan cheese, grated
4 eggs, beaten lightly
1 cup whole milk
1 cup butter, melted
2 tablespoons sesame seeds (optional)

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

SALVADORAN QUESADILLA (SWEET BREAKFAST CAKE, GLUTEN FREE)



Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free) image

Posted for ZWT7 Central & South America. "Don't expect cheese and tortillas. Instead, think poundcake. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You'll love the slight crunch of the sesame seeds in combination with the sweet/salty cake." From, globaltableadventure.com.

Provided by UmmBinat

Categories     Quick Breads

Time 25m

Yield 18-22 little cakes, 18-22 serving(s)

Number Of Ingredients 9

1 cup rice flour
1 teaspoon baking powder
1 pinch salt
1 cup butter
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup grated hard cheese (like parmesan or cojita)
sesame seeds, to taste

Steps:

  • Gather your ingredients, then preheat the oven to 350°F.
  • Whisk together the rice flour, baking powder, and salt.
  • Meanwhile, in a standing mixer, cream the butter with sugar.
  • Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.
  • Then add the sour cream.
  • Once you've whisked that in, add the rice flour mixture.
  • 'Don't forget the cheese, please!
  • Spoon into greased cupcake tins. Leave some room for them to rise up (they aren't meant to have "muffin tops" though).
  • Sprinkle with sesame seeds.
  • Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
  • Eat at room temperature with a big cuppa coffee.

Nutrition Facts : Calories 202.3, Fat 13.7, SaturatedFat 8.2, Cholesterol 64.8, Sodium 141, Carbohydrate 18.6, Fiber 0.2, Sugar 11.6, Protein 1.9

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