Hi, it's Pete. Here's my wife's (Hilda) home recipe for quesadilla from El Salvador. Not like the mexican quesadilla (cheese on tortilla). This treat goes great as a breakfast bread with coffee, or dessert with tamales, fried pork, refried beans or any other hispanic food.
1 box Jiffy cornbread mix
1 cup sour cream
1 cup cottage cheese
1 cup cream cheese (softened)
1/4 to 1/2 cup sugar (adjust to taste)
1 stick cinnamon (crumbled small)
1 tbl. sesame seeds
Preheat oven to 350. Mix all the ingredients except seeds. Pour into a greased or buttered 9x13 baking pan (preferably glass). Top with seeds. Bake for 30-60 minutes until golden brown on top. Serve warm or cold.
Note: This recipe looks just like cornbread but is extremely moist, much sweeter and takes longer to bake. Cooking times with vary due to different ovens, location in oven and altitudes. After 30 minutes, check on it every five minutes til done. I recommend the glass dish so you can make sure the bottom doesn't burn.
Tip: Serve with Salvadorean coffee for a unique blend of tastes. You can find it in most gourmet or specialty coffee stores. But be warned. Once you taste these unique flavors together, you may never go back to regular coffee again.