QUESADILLA SALVADOREÑA RECIPES

Steps:

• Place a rack in middle of oven; preheat to 375°. Butter an 18x13" rimmed baking sheet. Whisk flour, baking powder, and kosher salt in a medium bowl. Separate eggs, placing yolks in the bowl of a stand mixer fitted with the paddle attachment and whites in a small bowl.
• Add sugar and vanilla to egg yolks and beat on medium-high speed until very pale and fluffy, about 2 minutes. Reduce speed to medium, add cheese and beat just to combine. Reduce speed to low. Add milk in 3 additions, incorporating completely after each addition before adding more. With motor running, stream in 1 cup melted butter and beat until combined. Gradually add dry ingredients and beat until combined, about 1 minute. Scrape batter into a large bowl.
• Thoroughly clean and dry mixer bowl. Combine egg whites and a pinch of salt in bowl. Using whisk attachment, beat, starting on medium-low speed and gradually increasing to medium-high, until tripled in volume and medium peaks form, about 2 minutes.
• Add half of egg whites to batter and fold in with a rubber spatula until no streaks remain. Repeat with remaining egg whites. Scrape batter into prepared baking sheet. Sprinkle sesame seeds, then sea salt over. Bake, rotating halfway through, until a tester inserted into the center comes out clean, 24–28 minutes. Let cool slightly. Run an offset spatula or paring knife around edges. Slide out onto a cutting board; cut into 3" squares.
• Do ahead: Quesadilla can be baked 3 days ahead. Store tightly wrapped at room temperature.

Steps:

• 1 Preheat oven to 350°F. In large bowl with mixer, beat butter and sugar until light and creamy. Add eggs, milk, and crema; beat until well blended.
• 2 In small bowl combine flour, baking powder and salt. Beat into egg mixture until well blended. Stir in shredded Queso Fresco until blended.
• 3 Grease two 8-inch round pans. Spoon batter into pans. Sprinkle top of each loaf with sesame seeds. Bake 40 minutes until toothpick inserted in center comes out clean.