My friend Esmaralda's husband in from El Salvador and he approved
this recipe. It tasted like moist cornbread to me - not at all like cheese.
Jeff
Salvadoran Quesadilla
Recipe By :Adapted from web recipes by Esmaralda M.
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
4 cups mozzarella cheese
2 cups sugar
4 eggs -- lightly beaten
1/2 cup condensed milk, sweetened
1/2 cup milk
8 ounces butter -- melted (2 sticks)
4 teaspoons sesame seeds
Preheat oven to 350 F. Sift flour and baking powder together and set aside.
Combine cheese, sugar, eggs, and milks in a large bowl and beat until
smooth. Stir in melted butter.
Slowly stir the flour mixture into the wet ingredients until fully
incorporated and batter is smooth.
Pour into two well-greased loaf pans, filling each only halfway.
Sprinkle with sesame seeds.
Bake 20 to 25 minutes until golden brown and a toothpick inserted in
the center comes out clean. Cool on racks to room temperature before
slicing and serving.
Description:
"A bread - not at all like a Mexican quesadilla"
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Per Serving (excluding unknown items): 404 Calories; 21g Fat (47.0%
calories from fat); 11g Protein; 44g Carbohydrate; 1g Dietary Fiber;
114mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.