How to Make Tomato And Cheese Quesadilla

Quesadilla Salvadorena

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Recipe Summary 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!

Ingredients | Tomato And Cheese Quesadilla

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

Directions

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

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

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.

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

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

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

Info | Tomato And Cheese Quesadilla

prep: 20 mins cook: 38 mins total: 58 mins Servings: 12 Yield: 1 9x13-inch baking dish

TAG : Quesadilla Salvadorena

Desserts, Cakes, Pound Cake Recipes,

Images of Tomato And Cheese Quesadilla

Tomato And Cheese Quesadilla / 2 thick slices tomato (x 1) 1 slice sargento deli style cheese mozzarella thin sliced (x 2) one leaf fresh basil (x 4) (1 tbsp) (15 ml) olive oil (x 0.33) (1 oz) (28 g) balsamic vinegar (x 1).