Salvadoran Quesadilla

Preparation

1. Step 1

   Heat the oven to 350 degrees. Lightly butter a 9-inch square cake pan or cast-iron skillet.

2. Step 2

   In a large bowl, combine the egg yolks and sugar and whisk or beat until thoroughly combined. Add the queso, milk and crema and mix well. Gradually add the melted butter to the queso mixture and mix until fully incorporated. Set aside.

3. Step 3

   In a medium bowl, whisk together the flour, baking powder and salt until well combined.

4. Step 4

   In another medium bowl, using an electric mixer on high speed (or a whisk), whip the egg whites until stiff peaks form, about 1 minute. Set aside. Shake or tap off the mixer beaters.

5. Step 5

   Add one-third of the flour mixture to the queso mixture. Using the electric mixer on low speed, mix just until combined. Repeat with half the remaining flour, and then the rest of the flour, scraping the bowl and beaters after each addition.

6. Step 6

   Add the egg whites and, using a rubber spatula, fold them into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating until no streaks remain. Pour the batter into the prepared pan and sprinkle the sesame seeds over the top.

7. Step 7

   Bake the quesadilla until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. (If the toothpick comes out with any moisture on it, continue baking for about 5 minutes more.) Let cool for 5 minutes.

8. Step 8

   Cut the quesadilla into squares or wedges to serve.