Quesadilla

It’s Hispanic Heritage month, and what better way to commemorate it with a Latin baking treat! As you may or may not know, I was raised in El Salvador and although I am a Chinese descendent I do consider El Salvador to be my home and has a very special place in my heart. So growing up I was very much exposed to typical Salvadoran food and this quesadilla is no exception. Don’t get confused with the Mexican Quesadilla that's a tortilla filled with cheese and other things. The Salvadoran is a sweet cake, contains cheese, is moist and usually paired with a good cup of coffee.

I wouldn’t say this is a perfect copy of the authentic Salvadoran one, because I just couldn’t find the original ingredients, so I’m using substitutes - but let me tell you, it definitely hits the spot.

Ingredients:

Recipe: 

1. Start by preheating the oven at 350F, and grease a 9x13” pan. I use PAM as it applies easier but you can use butter. 
2. In a bowl put in all the cheeses,  sour cream, regular milk and whipping cream and blend with a handheld mixer until combined - then set aside.
3. In another big bowl, separate the egg whites from the yolks and beat the whites until they create a soft foam. With the mixer still on, slowly add the sugar little by little to incorporate it. 
4. To the egg and sugar mixture, add 1 cup of the Rice Flour and the baking powder, mix until it's all combined. Then add the remaining cup of flour and the melted butter and mix well. 
5. Add the cheese mixture and mix all the ingredients together until a smooth batter is formed.
6. Pour the batter in the prepared pan and sprinkle as much sesame seeds you would like (i believe they’re purely decorative).
7. Place in the middle rack of the oven and bake for 40 to 45 minutes or until golden. I usually stick a toothpick in the thickest part of the cake and if it comes out clean it's ready to be taken out.
8. Let it cool for around 10 mins, and serve with a nice cup of coffee - enjoy!!