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| Quesadilla Salvadorena |
"Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!"
Ingredients :
- 3 eggs, separated
- 1 cup white sugar
- 1/2 cup butter, melted
- 1 (4 ounce) package Parmesan cheese, finely grated
- 3/4 cup sour cream
- 1 teaspoon baking powder
- 1 cup rice flour
- 1 tablespoon sesame seeds, or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 58M |
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- 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.
Notes :
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