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EL MEJOR NIDO
- Do not confuse this Salvadorian Quezadilla, a rich, cakey cheese bread, with the Mexican appetizer, quesadilla. This recipe comes from the small village of Rosario de La Paz in El Salvador. Flavored with Parmesan-type cheese, queso seco, and sprinkled with crunchy sesame seeds, it’s a delicious blend of sweet and savory. Enjoy it by itself or with a scoop of vanilla ice cream and a hot cup of coffee.
- ●3 cups granulated sugar
- ●4 large eggs, separated
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
- ●2 cups Cotija or grated parmesan cheese
- ●3 cups all-purpose flour, sifted
- ●1 tablespoon baking powder
- ●1 cup (2 sticks) butter, melted
- ●1 tablespoon sesame seeds
Preheat oven to 350° F. Line 13 x 9 inch baking dish or pan with parchment paper.
Mix sugar, egg yolks and 1/2 cup evaporated milk in large mixing bowl with electric mixer on medium speed; add cheese little by little and remaining milk, scrape bowl occasionally.
Add flour, baking powder and melted butter to sugar mixture; mix well. Beat egg whites in medium mixing bowl until stiff peaks form. Fold egg whites into batter. Pour into prepared baking dish. Sprinkle sesame seeds over batter.
Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Lift from pan; remove paper. Cut into squares.