Quesadilla Salvadorena

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!

• Preparation Time: 20 mins
• Cooking Time: 38 mins
• Total Time: 58 mins
• Calories: 270 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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