The Salvadoran quesadilla is a thick, yummy poundcake-like dessert made with rich sour cream, cheese, eggs and butter. That’s not the typical image that comes to mind when hearing the word “quesadilla.” If you’re like most people, you pictured a grilled Mexican flour tortilla oozing with melted cheese. Instead, this cheesy delight is sweet and cakey, somewhat like cheesecake suspended in flour. Yum!
Salvadoran quesadilla is super easy to make. Of course there’s the added benefit of all the new friends you’ll make when they smell this cake baking in your oven.
Preheat oven to 350 degrees F. Line the bottom and sides of a cake pan with parchment paper.
Into a medium bowl, sift the flour and baking powder.
In a separate bowl, add the following ingredients:
Beat with an electric mixer on medium high until creamy and light in color, then add the following:
Continue to beat until ingredients are well blended. Add the milk and blend with the mixer on lower speed. Stir in your flour mixture and continue blending until just combined.
Pour the batter into a pan and smooth the top with a spatula. Sprinkle with sesame seeds.
Bake until an inserted toothpick comes out clean (about 30 – 40 minutes).
Allow to cool for 20 – 30 minutes and then turn the pan over onto a cooling rack or plate.
Refrigerate leftover portions, or keep in an airtight container on counter for up to 3 days.