Quesadilla Salvadoreña (sent to me by my son's girlfriend)

[auntAgonist]

**this sounds, and they say it IS, delicious**


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

Method

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.

Variations

* 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.

[EFerrari]

1. That's the recipe I use although I have to look up what 1/2 a pound

equals in cups every time! My family uses parmesan and if I change that, they'll sunfish on me. :)

[auntAgonist]

2. I'm anxious to try it and get it right

so that when they come for a visit I'll surprise her and make it. :)

[EFerrari]

3. That's so thoughtful! I started making traditional food for mom

and it's been a lot of fun. The baker at the nearby Mexican market told me to use cream cheese. Now, the quesadilla came out fine but it didn't have the tanginess that I remember from the ones made with parmesan.