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Quesadilla Salvadorena Recipe

Recipe by: POSTRES de La Cipota

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook38 m
  • Ready In58 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
  • 3Combine 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.
  • 4Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
  • 5Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
  • 6Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.
Ingredients
  • 12 servings
  • 270 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    270
    13%
  • Fat:
    14.9
    23%
  • Carbs:
    28.5
    9%
  • Protein:
    6.2
    12%
  • Cholesterol:
    80
    27%

Based on a 2,000 calorie diet

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