Salvadorean Rice Recipes

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QUESADILLA SALVADORENA

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

Time 58m

Yield 12

Number Of Ingredients 8



Quesadilla Salvadorena image

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, Carbohydrate 28.5 g, Cholesterol 80.5 mg, Fat 14.9 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 8.7 g, Sodium 247.7 mg, Sugar 16.9 g

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

SALVADORIAN CARROT RICE

very flavorful rice, pair with any protein.

Provided by Monika Rosales

Categories     Rice Sides

Time 35m

Number Of Ingredients 8



Salvadorian Carrot Rice image

Steps:

  • 1. sauté the carrots,onions, peppers, garlic in the olive oil about mins.
  • 2. add in the rice, chicken bouillon and water.
  • 3. bring to a boil, cover and slow simmer for about 20 mins....fluff with fork....

1 carrot, shredded
1/2 onion, chopped
1/2 green pepper, chopped
2 garlic cloves, smashed
2 Tbsp olive oil
2 c rice
1 tsp chicken bouillon
2 c water

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