Do not confuse this 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.
Salavadorian
Quezadilla
- 3 cups granulated sugar
4 large eggs, yolks and whites separated
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk - 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 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.
Makes 12 to 16 servings.
Estimated Times: Preparation
- 15 min | Cooking - 50 min | Cooling Time - 15 min cooling |
Recipe and photograph are the property of Nestlé®
and Meals.com,
used with permission.
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