Quesadilla Salvadorena recipe

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Ingredients

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Nutrition Info

269.6 calories
carbohydrate: 28.5 g
cholesterol: 80.5 mg
fat: 14.9 g
fiber: 0.4 g
protein: 6.2 g
saturatedFat: 8.7 g
servingSize: -
sodium: 247.7 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.

  3. 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.

  4. Sift rice flour over batter, fold in with a spatula. Fold in egg whites with the spatula.

  5. Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.

  6. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

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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