COJITA CHEESE RECIPES

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QUESADILLA SALVADORENA RECIPE | ALLRECIPES



Quesadilla Salvadorena Recipe | Allrecipes image

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

Provided by POSTRES de La Cipota

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 58 minutes

Prep Time 20 minutes

Cook Time 38 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 8

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
  • Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
  • Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
  • Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
  • Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Nutrition Facts : Calories 269.6 calories, CarbohydrateContent 28.5 g, CholesterolContent 80.5 mg, FatContent 14.9 g, FiberContent 0.4 g, ProteinContent 6.2 g, SaturatedFatContent 8.7 g, SodiumContent 247.7 mg, SugarContent 16.9 g

SLOW COOKER ENCHILADA CASSEROLE



Slow Cooker Enchilada Casserole image

Slow cooker enchilada casserole combines shredded chicken, green chilis, olives, and cheese in a spicy, savory sauce. Make it for dinner tonight!

Provided by Donna Elick

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Number Of Ingredients 7

3 boneless, skinless chicken breasts (frozen okay)
29.2 ounce jar enchilada sauce
4 ounce can diced green chiles
12 ounces grated cheddar cheese, divided
15 corn tortillas, torn or cut into pieces
Sliced olives, drained
Chopped cilantro for garnish

Steps:

  • Place chicken breasts in a single layer across the bottom of the slow cooker.
  • Pour enchilada sauce and green chiles over the chicken.
  • Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
  • Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
  • Top the mixture with the remaining cheese and sprinkle with olives.
  • Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
  • Garnish with fresh chopped cilantro and serve.
  • Use any types of cheese you like - a cheddar jack mix or mexican cheese blend would be great. You can top the enchiladas with some cojita cheese also.
  • Serve with sour cream, avocado slices, jalapenos, etc.
  • Chicken breasts can be put directly into the slow cooker from the freezer. Frozen chicken breasts take about 3 hours to cook through; thawed chicken may cook a bit more quickly.
  • Use your favorite brand of canned enchilada sauce or you can make homemade enchilada sauce and use that!
  • Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

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