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 QUESADILLA CAKE
No, no tortillas were harmed in the making of this cake. It is similar to a pound cake and gets its unique flavor from a small amount of parmesan cheese. I was first introduced to this cake by my friend Rina and was so happy when I stumbled upon the recipe. It is especially good with coffee for breakfast. From Gourmet
Provided by cookiedog
Categories Quick Breads
Time 1h
Yield 1 loaf cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf 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.
- Cooks' note:
- Cake keeps in an airtight container at room temperature 3 days.
Nutrition Facts : Calories 327.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 88.4, Sodium 173.3, Carbohydrate 43.3, Fiber 0.5, Sugar 19.8, Protein 5.5
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.
SALVADORAN QUESADILLA (SWEET BREAKFAST CAKE, GLUTEN FREE)
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
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
QUESADILLA DE SALVADOR BREAD
The classic Quesadilla de Queso is a cake with a cheese cake flavor; and made with rice flour, yeast, cream cheese and other ingredients; and topped with sesame seeds. It's delicious but time consuming to make. So, this quick bread which tastes about the same, has become popular with cooks in our local Salvadorian community. The recipe was given to me several years ago by a friend from Salvador. It's a good snack bread for a coffee break; or a good dessert topped with berries.
Provided by lynnski LA
Categories Quick Breads
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat the eggs.
- Add the sugar and butter and beat.
- Mix in the cottage cheese, sour cream and parmesan cheese.
- Add the baking mix and beat well to mix.
- Prepare a 9" by 13" pan (butter or use a quick release spray) and add the batter to the pan.
- Bake at 300 degrees Farenheit for 30 minutes; change temperature to 325 degrees F; and bake 30 minutes more.
- Allow to cool before cutting and serving.
Nutrition Facts : Calories 271.5, Fat 18.8, SaturatedFat 5.7, Cholesterol 85.9, Sodium 266.7, Carbohydrate 19.3, Fiber 0.2, Sugar 12.5, Protein 6.8
QUESADILLA SALVADOREñA (SALVADORAN SWEET CHEESE POUNDCAKE
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
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
More about "salvadorian quesadilla cake recipes"
SALVADORAN QUESADILLA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (20)Author Condé NastServings 8-10Estimated Reading Time 4 mins
- 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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