Honduran Quesadillas Recipes

HONDURAN QUESADILLAS

Honduran Quesadillas image

Traditional Honduran cake made of cheese, eaten during Christmas. From Honduras, Central America.

Provided by Karen Hernandez

Categories Desserts Cakes Holiday Cake Recipes

Time 2h10m

Yield 16

Number Of Ingredients 11

Ingredients

1 ½ cups margarine
3 cups white sugar
2 cups sifted all-purpose flour
1 cup rice flour
1 tablespoon baking powder
6 room-temperature eggs
2 cups lukewarm milk
2 cups grated Parmesan cheese
½ cup white sugar
¼ cup all-purpose flour
¼ cup sesame seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish.
In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish.
In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan.
Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.

Nutrition Facts : Calories 515 calories, Carbohydrate 68 g, Cholesterol 72.6 mg, Fat 23.4 g, Fiber 1 g, Protein 9.9 g, SaturatedFat 5.8 g, Sodium 477.7 mg, Sugar 45.6 g

HONDURAN QUESADILLAS

HONDURAN QUESADILLAS image

Categories Bread Cheese Egg Appetizer Brunch Dessert Side Bake Cocktail Party Easter Low Fat Vegetarian Kid-Friendly High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Mother's Day Wedding Backyard BBQ Lunch Spring Summer Healthy Kosher Potluck

Number Of Ingredients 11

Ingredients

11/2 cups coconut oil
3 cups agave sugar
4 cups peach palm flour or tapioca flour
6 cups sorghum flour
3 tablespoon baking powder
■ 2 cups warm full fat coconut milk
■ 6 large eggs
■ 3½ cups finely ground up olancho cheese
■ ½ cup agave sugar
■ ¼ cup peach palm flour or tapioca flour
■ ½ cup toasted finely minced cashews

Steps:

Preheat oven to 350°F (175°C). 2. Lightly grease with coconut oil and flour a medium glass baking dish. 3. In a bowl, beat together coconut oil and 3 cups agave sugar until fluffy. 4. Alternately beat in 2 cups gluten free flour, sorghum flour, baking powder, and coconut milk. 5. Slowly beat in the eggs and finely ground up olancho cheese. 6. Transfer to the prepared baking dish. 7. In a small bowl, mix the ½ cup agave sugar, ¼ cup gluten free flour, and toasted finely minced cashews. 8. Sprinkle evenly over the batter in the cake pan. 9. Bake 20 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. 10. Cool completely, and cut into squares

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