Salvadorian Quesadilla

(Preparation time: 15 minutes; Serves: 12 – 16 (depending on size of pan or ramekin)

2 cups all-purpose flour

2 teaspoons baking powder

½ pound queso fresca – I can’t find quesa fresca in southern Africa so I use feta – it works well

2 cups sugar

4 eggs

1 cup milk

½ pound butter

2 tablespoons sesame seeds

Heat the oven to 350ºF. Sift flour and baking powder into a bowl and set aside. Melt the butter (I microwave it for a few seconds), add everything except the sesame seeds and blend the ingredients together. Slowly stir in the flour mixture until all ingredients are well combined. Pour the batter into a well-greased muffin pan – or ramekins. Sprinkle the sesame seeds on top of the quesadilla batter. Bake for about 15 – 20 minutes. Test with a sharp knife or toothpick for done-ness! Allow to cool for about 30 minutes before enjoying!

---

This is one of my favorite treats. I was first introduced to this when living in Los Angeles. A co-worker brought it to work one day and it became an instant favorite. Years later someone shared this recipe with me which is pretty close to what I had. The butter makes it rich and tasty, and the sugar adds to the calorie content. It is loaded. This is definitely a recipe that is strictly a treat, or to be made when it can be shared. I would not trust myself alone with a whole batch. I use a large muffin pan to make these – only fill the form halfway. Or use 4 – 5 inch sized ramekins. As this is a rich more cake-like version of a quesadilla – I pair it with fresh fruit for a dessert, or a salad for a lunch.

#quesadilla