Salvadorian Quezadilla

Level: Intermediate
Prep Time: 15 min
Cook Time: 50 min
Cooling Time: 15 min
Yields: 32 servings

Description

Do not confuse this Salvadorian Quezadilla. a rich, cakey cheese bread, with the Mexican appetizer, quesadilla. This recipe comes from the small village of Rosario de La Paz in El Salvador. Flavored with Parmesan-type cheese, "queso seco", and sprinkled with crunchy sesame seeds, it’s a delicious blend of sweet and savory. Enjoy it by itself or with a scoop of vanilla ice cream and a hot cup of coffee.

Ingredients

  • 3 cups granulated sugar
  • 4 large eggs, yolks and whites separated
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 2 cups Cotija or grated parmesan cheese
  • 3 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 cup (2 sticks) butter, melted
  • 1 tablespoon sesame seeds

Directions

PREHEAT oven to 350° F. Line 13 x 9 inch baking dish or pan with parchment paper.

MIX sugar, egg yolks and 1/2 cup evaporated milk 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 butter to sugar mixture; mix well. Beat egg whites in medium mixing bowl until stiff peaks form. Fold egg whites into batter. Pour into prepared baking dish. Sprinkle sesame seeds over batter.

BAKE for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Lift from pan; remove paper. Cut into squares.

Something Different!

by L. Linda , Waldorf,Md on Sep. 2009

I make this every year for Hispanic Heritage Month & i always get rave reviews. Its not too sweet but it satisfies the sweet tooth, try it you won't be disappointed!

Almost like the real thing.

by T. T.M. , Rochester, WA on Jul. 2008

My family and friends enjoyed this for breakfast with coffee and hot chocolate. My husband is from El Salvador and was excited for us to make this together like his grandparents did. He had a few tips on how to make it more El Salvadorian. We used rice flour or corn flour (not corn meal). I like the rice flour the best. This makes it heavier more like sweet bread. We tried both cheeses and prefer the parmasan. The other didn't mix as well and floated on top. I can't wait to try this with real El Salvadorian cheese. With the flour changes my family gives this recipe 5 stars. Me and my husband have made this together 6 times now. This has become a great add tradition for us. Thank you so very much!

Very good

by J. J. , ALEXANDRIA, VA on Feb. 2007

It tastes a little different because the original cake is not made with parmesan chese. I tried this recipe twice, the first one with parmesan chese and the second time I used grated "hard cheese" (queso seco) and it tasted much much better. Thanks for the recipe.

Different but good

by S. Sonyia , LINDEN, NC on Aug. 2006

This is a very diffenent recipe but it was very interesting. I would recommend the experience and will make it again.

different

by M. Michelle , Stafford, VA on Aug. 2006

Good. Very different from usual cakes. Had to bake a little longer than suggested time. Will make again.

very different

by O. Olene , ALBERT LEA, MN on Jul. 2006

I made this for my husband last night it is very good with ice cream and with tea a nice change from cake with frosting.

very interesting

by L. Lisa , PORT SAINT LUCIE, FL on Jul. 2006

They were very different but very good. They go great with chili. Will make again.

SALVADORIAN QUEZADILLA

by L. LYNNE , YACOLT, WA on Jun. 2006

VERY GOOD. WANTED TO TRY SOMETHING DIFFERENT. THEIS VERY INTERESTING. TASTY AND WE ENJOY THIS VERY MUCH. THANK YOU.