While El Salvador has actually never competed in the Winter Olympics, we couldn’t resist including this delicious recipe in our Crock Pot Olympics. The country is the smallest and the most densely populated in Central America. The country is known for their delicious pupusa, but their quesadilla is equally as delicious. The recipe is traditionally baked in the oven, which I recommend (cast iron skillets are great for baking this dish), but in the spirit of slow cooker recipes, I gave it a try in the crock pot. Don’t be fooled by the name, this dish is more like a cheesy pound cake, with the texture of cornbread. In El Salvador, this sweet bread is enjoyed for breakfast or brunch. Hope you enjoy our spin on the classic.
Yield: 8 servings
Cook time: 2.5 hours
Crock pot size: 2 quarts
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) Tillamook Unsalted Butter, softened
1 cup sugar
1 cup Tillamook Sour Cream
¾ cup Tillamook Shredded Mexican Blend Cheese
Sesame seeds (I left these out, but they add a nice subtle flavor to the recipe)
1. Whisk together flour, baking powder and salt, then set aside.
2. In another bowl, cream the butter with the sugar. Next, beat in the eggs until fully incorporated. Beat in the sour cream, cheese, and your flour mixture until you have a smooth batter.
3. Pour batter into a greased crock pot, filling your crock no more than ¾ of the way full. Sprinkle sesame seeds on top if you wish.
4. Bake on high for 2.5 hours, or until the edges begin to brown slightly. You’ll want to test the middle of your bread to see that it’s cooked throughout. If you wish to bake your quesadilla in the oven instead, bake at 350 degrees F for 30-40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Enjoy!