Salvadoran Quesadilla

In El Salvador and much of Central America, quesadilla refers to a sweet cheese pan dulce, where the cheese is incorporated into the batter. This recipe makes a delightful 9-inch cake perfect for any occasion.

Cook time: 65 minutes

Servings: 8

Ingredients

• 8 tbsp butter for greasing
• 3 egg yolks
• 1 cup granulated sugar
• 1 cup queso fresco
• 1 cup heavy cream
• 1 cup ricotta cheese
• 8 tablespoons butter melted
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon kosher salt
• 2 teaspoons raw white sesame seeds

Instructions

1. Preheat the oven to 350°F. Lightly butter a 9-inch cake pan or cast-iron skillet.
2. In a large bowl, combine the egg yolks and sugar and beat until thoroughly combined.
3. Add the queso fresco, heavy cream, ricotta cheese, and mix well. Gradually add the melted butter to the cheese mixture and mix until fully incorporated. Set aside.
4. In a medium bowl, mix together the flour, baking powder, and salt.
5. Slowly add the flour mixture to the wet ingredients and mix well until combined.
6. Pour the batter into the prepared pan and sprinkle the sesame seeds over the top.
7. Bake the quesadilla until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. If the toothpick comes out with any moisture on it, continue baking for 5 minutes more.
8. Let cool for 5 minutes. Cut the quesadilla into squares or wedges to serve.