Quesadilla Salvadorena

Quesadilla Salvadorena

⏱️ Ready in 58 min πŸ₯„ Prep 20 min πŸ”₯ Cook 38 min πŸ‘₯ 12 servings

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!

β˜… β˜… β˜… β˜… β˜… β€” (0 ratings)
⬇️ Jump to Recipe

πŸ”— Recipe adapted from AllRecipes

πŸ‘¨β€πŸ³ Instructions

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.

🍷 Perfect Pairings

Complete your meal with these

πŸ’¬ Comments

πŸ’¬

No comments yet. Be the first to share your thoughts!

Leave a Comment

This quick check helps us keep spam out.