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 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.
Salvadorian Quezadilla is a delightful treat that showcases the authentic flavors of El Salvador. This CARNATION® MILKS recipe takes quesadilla bread to the next level by incorporating the rich taste of NESTLÉ® CARNATION® Evaporated Milk, adding an extra layer of creaminess and depth to the cake. This salvadoran bread is not only satisfying but also easy to make, perfect for bakers of all skill levels.
The subtle savory notes come from Cotija cheese or grated parmesan cheese, providing a complex and pleasant contrast to the mild sweetness of the bread. A sprinkle of crunchy sesame seeds on top adds texture, making every bite an experience of its own. Given its versatility, this quesadilla bread can be enjoyed warm, straight out of the oven, or later as a quick snack.
Perfect for any occasion, from holidays to casual get-togethers, Salvadorian Quezadilla serves as a unique dessert or a memorable snack. Pairing it with vanilla ice cream and a cup of hot coffee turns it into a gourmet treat that highlights Central American culinary traditions. For those looking for an easy recipe that delivers on flavor and authenticity, this Salvadoran bread is a must-try.
Preheat oven to 350° F. Line 13 x 9 inch baking dish or pan with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
