Quesadillas Salvadoreñas Receta para dos Latas

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while processed cheese is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener while brown sugar is typically cheaper.

Start by introducing the ingredients for the rice quesadilla.

Add 1 cup of cream to a mixing bowl, reserving a little for later.

Add 1.5 cups of sugar to the cream.

Add 0.5 pound of ricotta cheese to the bowl.

Mix the dairy ingredients together until smooth, gradually increasing the mixer speed to avoid lumps.

Add 1 pound of rice flour all at once to the mixture.

Add 0.5 teaspoon of baking soda to help the mixture rise.

Mix well until combined, ensuring there are no lumps.

Add the remaining cream to the mixture and mix until smooth.

Let the dough rest for 4 hours to allow the rice flour to soften.

After 4 hours, add 1 tablespoon of baking powder to the mixture.

In a separate bowl, mix the baking powder with 0.5 cup of milk until dissolved, then incorporate it into the main mixture.

Prepare two baking trays without greasing them, as the cream provides enough fat.

Divide the mixture evenly between the two trays, smoothing it out to an even thickness.

Sprinkle sesame seeds on top for decoration.

Preheat the oven to 350°F (175°C) for about 20 minutes before baking.

Bake the quesadillas for 1 hour, placing a tray underneath to ensure even cooking.

After 1 hour, check the quesadillas for doneness and remove them from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens