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Salavadorian Quezadilla recipe

Salvadorian Quezadilla.

Do not confuse this rich, cakey cheesebread with the Mexican appetizer, quesadilla. This recipe comesfrom the small village of Rosario de La Paz in El Salvador. Flavoredwith Parmesan-type cheese, “queso seco”, and sprinkledwith crunchy sesame seeds, it’s a delicious blend of sweetand savory. Enjoy it by itself or with a scoop of vanilla icecream and a hot cup of coffee.

Recipe: Salavadorian Quezadilla

3 cups granulated sugar
4 large eggs, yolks and whites separated
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk – divided use
2 cups Cotija or freshly grated Parmesan cheese
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1 cup (2 sticks) butter, melted
1 tablespoon sesame seeds

  • Preheat oven to 350°F (175°C).Line 13 x 9 inch baking dish or pan with parchment paper.
  • Mix sugar, egg yolks and 1/2 cup evaporatedmilk in large mixing bowl with electric mixer on medium speed;add cheese little by little and remaining milk, scrape bowl occasionally.
  • Add flour, baking powder and melted butterto sugar mixture; mix well. Beat egg whites in medium mixingbowl until stiff peaks form. Fold egg whites into batter. Pourinto prepared baking dish. Sprinkle sesame seeds over batter.
  • Bake for 50 to 55 minutes or until toothpickinserted in center comes out clean. Cool in pan on wire rack.Lift from pan; remove paper. Cut into squares.

    Makes 12 to 16 servings.

    Estimated Times: Preparation – 15 min |Cooking – 50 min | Cooling Time – 15 min cooling |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Quesadilla Salvadoreña and Pupusas

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