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Salvadoran quesadilla

Jeff Dwork <jeff@jeff-and-reggie.com>
Mon, 31 May 2010 20:44:36 -0700
v110.n017.2
My friend Esmaralda's husband in from El Salvador and he approved 
this recipe. It tasted like moist cornbread to me - not at all like cheese.

Jeff

                            Salvadoran Quesadilla

Recipe By     :Adapted from web recipes by Esmaralda M.
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                 Ethnic

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    2          teaspoons  baking powder
    4               cups  mozzarella cheese
    2               cups  sugar
    4                     eggs -- lightly beaten
       1/2           cup  condensed milk, sweetened
       1/2           cup  milk
    8             ounces  butter -- melted (2 sticks)
    4          teaspoons  sesame seeds

Preheat oven to 350 F. Sift flour and baking powder together and set aside.

Combine cheese, sugar, eggs, and milks in a large bowl and beat until 
smooth. Stir in melted butter.

Slowly stir the flour mixture into the wet ingredients until fully 
incorporated and batter is smooth.

Pour into two well-greased loaf pans, filling each only halfway. 
Sprinkle with sesame seeds.

Bake 20 to 25 minutes until golden brown and a toothpick inserted in 
the center comes out clean. Cool on racks to room temperature before 
slicing and serving.

Description:
    "A bread - not at all like a Mexican quesadilla"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories; 21g Fat (47.0% 
calories from fat); 11g Protein; 44g Carbohydrate; 1g Dietary Fiber; 
114mg Cholesterol; 330mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean 
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.