Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake – a delicious recipe with flour, baking powder, queso fresco, eggs, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Sift the flour and baking powder together into a bowl.
2
Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
3
Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
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
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
NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
7
Many Salvadoran cooks substitute rice flour for the regular wheat flour.
8
Instead of milk, use crema agria, or sour cream thinned with a little half and half.
9
Bake in round cake pans or in muffin tins if you like.
1095
kcal
Calories
79
g
Fat
55
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 lb queso fresco or 1/2 lb parmesan cheese, grated, 4 eggs, beaten lightly, and more.
Yes, Quesadilla Salvadoreña (Salvadoran Sweet Cheese Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
