This is not your Mexican grilled tortilla “sandwich.” In El Salvador, a quesadilla is a dessert. In this case, it is almost like a cheese-filled pound cake. You’re welcome.
Quesadilla Salvadoreña (Sweet Cheese Bread)
- 1 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 4 eggs
- 1 1/2 cup rice flour
- 1 1/2 teaspoon baking powder
- 1 1/2 cup sugar
- 1/2 cup sour cream
- 1 cup melted butter
- 1/4 cup sesame seeds, for sprinkling
Mix the Parmesan with the milk and set aside.
Separate the egg whites from the yolks and add them to another bowl. Beat the egg whites until soft peaks form. Add the egg yolks, one at a time, beating after each addition. Set aside.
Sift the flour and the baking powder into a third bowl. Stir in the sugar. Add the egg mixture mix well to incorporate. Add the sour cream, melted butter, and cheese mixture. Continue to mix until the batter is smooth.
Preheat the oven to 375ºF. Butter and lightly flour a 9 x 13-inch baking dish. Pour the batter and use a rubber spatula to smooth out evenly. Sprinkle with the sesame seeds.
Bake for 35-40 minutes until a wooden toothpick inserted in the center comes out clean. Let cool before removing from the baking dish. Cut into slices and serve.