QUESADILLA SALVADORENA RECIPE | ALLRECIPES
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
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
ENCHILADAS SALVADORENAS RECIPE - FOOD.COM
These enchiladas are not your typical rolled burrito like treats that are covered in sauce. These are more like tostadas with a few extra fixings. Do not be scared of the eggs on top, in fact leave them out if you want. But believe me these are delicious as is! They are wonderful served alongside a nice salad!
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all of the masa ingredients in a large bowl. The masa should be not be sticky but at the same time be moist enough so that it is easy to work with.
- Heat the corn oil in a large soup pan to 350°F (medium high).
- Seperate the masa into small balls about a third of the size of an egg and cover with a damp towel to keep moist. In between 2 pieces of plastic (I cut open a large Ziploc bag) place a masa ball and press in a tortilla press or with a glass pie plate.
- Add each flattened ball in the oil and fry until crisp and golden on each side. Continue frying until all are fried.
- Meanwhile, cook the ground beef in a large saute pan, adding the onions, garlic, celery salt, and Worcestershire sauce. Once the beef is browned and no longer pink drain the meat and place it back in the pan. Stir the cilantro in and set the meat aside.
- Once all of the tortillas are fried begin assembling the enchiladas "tostadas".
- Spread the refried beans with a knife over the fried tortilla. Add a spoonful of guacamole and smooth on to cover the beans. Then add a tablespoon of ground beef on top of the guacamole. Top the ground beef with a large pinch of curtido. Top the curtido with a tbsp of salsa. Lastly place 2 slices of egg on top and sprinkle the enchilada with cotija cheese.
- Enjoy!
Nutrition Facts : Calories 1740.8, FatContent 164.8, SaturatedFatContent 26.1, CholesterolContent 212.6, SodiumContent 1260.5, CarbohydrateContent 43.6, FiberContent 6.6, SugarContent 5.2, ProteinContent 27.9
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