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Quesadilla Salvadoreña

Eddie Sanchez’s sweet cheese pound cake

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A Salvadoran classic, often served after dinner alongside a strong cup of coffee.

Makes 10 servings


2 cups all purpose flour
1 cup whole milk
1 cup butter, melted
2 cups sugar
4 eggs
2 teaspoons baking powder
4 ounces queso fresco, grated
Sesame seeds (optional)


Step 1: Preheat oven to 350°F. Sift the flour and baking powder together into a bowl, add sugar and stir.

Step 2: In a separate bowl, mix the grated cheese with the milk until well combined. Set aside.

Step 3: Separate the egg whites from the yolks and add them to another bowl. Beat the egg whites with a mixer until soft peaks form.

Step 4: Add the yolks, one by one, and continue beating with each addition. Add egg white and yolk mixture to the flour and mix well until all the flour is incorporated.

Step 5: Add melted butter and the cheese and milk mixture. Mix well until smooth.

Step 6: Pour batter into a round cake pan or 9x13-inch glass baking dish. Sprinkle sesame seeds on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

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