Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake

1. 1

   Preheat oven to 350u00b0F Sift the flour and baking powder together into a bowl.

2. 2

   Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.

3. 3

   Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.

4. 4

   Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.

5. 5

   Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.

6. 6

   NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.

7. 7

   Many Salvadoran cooks substitute rice flour for the regular wheat flour.

8. 8

   Instead of milk, use crema agria, or sour cream thinned with a little half and half.

9. 9

   Bake in round cake pans or in muffin tins if you like.

* Per serving · 4 servings · Values may vary.