Quesadilla Salvadoreña (salvadoran Sweet Cheese Poundcake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 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
• 1 cup whole milk
• 1 cup butter, melted
• 2 tablespoons sesame seeds (optional)

Recipe

• 1 preheat oven to 350°f 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.