Salvadoran Sweet Cheese Bread Quesadilla Recipes

QUESADILLA SALVADORENA

Steps:

• 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.

SALVADORAN SWEET CHEESE BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 8-inch square baking pan.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add cornmeal, baking powder and allspice. Beat until well blended.
• Add cheese and sour cream. Mix well.
• Pour into greased 8-inch square baking pan.
• Bake 40 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Cut into 16 squares to serve.

SALVADORAN SWEET CHEESE BREAD (QUESADILLA)

Steps:

• In a mixing bowl, mix dry ingredients. Add the melted butter a little at a time, then the eggs one at a time, alternating with the milk until you form a soft paste.
• Pour the mixture into a greased baking dish or a greased muffin tin (12 muffins) and sprinkle sesame seeds on top.
• Bake at 350 degrees for 20-30 minutes or until golden.
• Serve warm or cold, with ice cream or coffee or alone.

QUESADILLA SALVADOREñA

Steps:

• Preheat the oven to 375 F (190°C).
• Butter and lightly flour a 9x12 inches (22x30 cm) baking dish.
• In a bowl, combine the grated cheese and milk until combined. Set aside.
• Separate the eggs.
• In the bowl of a stand mixer, beat the egg whites on medium speed until soft peaks form.
• While continuing to beat at low speed, add the egg yolks one at a time.
• Beat for 2 minutes after adding the last egg. Set aside.
• Over a bowl, sift together the flour and baking powder.
• Add the sugar and cinnamon and stir and add this mixture to the beaten eggs, stirring at very low speed with the flat beater attachement.
• Add the sour cream, melted butter and cheese and milk mixture.
• Mix well until smooth.
• Pour the batter into the mold, spreading it evenly.
• Sprinkle sesame seeds.
• Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Let cool before unmolding.
• Cut 14 portions into squares or rectangles.

SALVADORAN SWEET CHEESE BREAD

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cornmeal, baking powder and allspice; beat until well blended. Add cheese and sour cream; mix well.
• Pour into greased 8-inch square baking pan.
• Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares to serve.

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.