Sweet, cheesy and delicious bread in under an hour
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Fully approved of by yes, a Salvadorian. Yes, I am proudly 100% Mexican but that does not mean that you have to be a native to get to master a native dish from another country.
"Everybody at the office loved the quesadilla. I approve 100%. You can sell these now."
This Quesadilla Salvadoreña is a pan dulce. It is similar to a pound cake and corn bread in consistency and look, but it has a very particular and unique flavor. It is very popular in El Salvador and it is commonly served with coffee as part of breakfast or as a snack. But you don't have to travel far to eat this bread or wait for a friend to share some with you after a family get together, you can make this delicious bread yourself in under an hour!
Salvadorian Quesadilla
Ingredients:
Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:
2 cups of Bisquick pancake flour
1 1/2 cups of milk (2%)
5 eggs
1 cup of butter (room temperature)
1 1/2 cup of sugar
1 1/2 - 2 cups of parmesan (I like to use grated parmesan and shredded for the texture)
1 1/2 cup of Salvadorian cream
1 tsp baking powder
Sesame seeds to liking
Directions:
You will need 2 baking molds, a mixer and a large bowl.
Preheat the oven to 350°F and prep 2 baking molds with butter and flour.
In a large bowl mix all ingredients. Be careful not to over mix, just make sure all ingredients integrate and there are no pancake mix bubbles or clumps of flour.
Pour the mix into your baking molds and bake at 350°F for 20 minutes. Sprinkle sesame seeds on top of the bread (to taste) and bake for an additional 5-10 minutes.
Remove from the oven and let cool before serving.
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