Recipe for Guatemalan Quesadillas, anyone, anyone?

Please, could anyone provide the recipe for Guatemalan quesadillas. Thanks!

Minimum Wage Salary Aside: Today Guatemala’s President Alvaro Colom announced a minimum salary increase for 2010 from Q52/$6.23 per day to Q56/$6-71 per day which translates into a monthly salary of Q1953,33/$234.21, up 7.69% for agriculture and city workers and 8.37% for maquila workers (Q1824.06/$218.71). The Canasta Básica (basic food basket) in Guatemala costs Q1917,34/$229.89. The exchange rate used is Q8.34 per 1 Dollar. Source: Prensa Libre.

11 Responses to "Recipe for Guatemalan Quesadillas, anyone, anyone?"

Ebony says:
December 30, 2009 at 3:59 pm
Eso iba a pedir….la receta por favor. Yo tengo alérgias al gluten. Entonces sería maravilloso si la receta no lleva harina de trigo pero solamente harina de arroz. Cheers!
Reply
Erin Deleon-Ahumada says:
December 31, 2009 at 12:12 pm
This is a very simple and easy to make recipe, using ingredients that anyone can find anywhere. Enjoy!
Ingredients:
2 eggs
1 cup of milk
1 cup of heavy cream
3 ounces of butter (2 thirds of a stick) room temperature
1 cup of sugar (if you like sweeter, add an extra half of cup)
1 cup of dried cheese (Zacapa is the real thing; however, you can use parmesan or cotija)
2 cups of rice flour (you can substitute with a good brand of all purpose baking flour)
2 tablespoons of baking powder
Toasted sesame seeds for decoration
Preparation:
Put the moist ingredients in a blender and mix well; add the sugar and mix again until well incorporated. In a big bowl, sift the dry ingredients together and pour the blended mix. With a whisk, very carefully fold the ingredients to keep the air inside the mix. When the mix is ready, pour into 2 lightly greased baking pans, sprinkle the sesame seeds on top and bake at 350F degrees for about 25-30 minutes (or until they are firm and golden).
Important Notes:
1. Keep in mind that depending on the sea level and humidity, some temperature and time adjustments might be necessary.
2. This is not as dry as the commercial regular quesadilla.
3. This is definitely not a light treat!
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1. Grace Hinzie Messina says:
  April 28, 2023 at 3:56 pm
  What temperature for oven and how long to bake
  Reply
Arturo Godoy says:
December 31, 2009 at 1:47 pm
Aaaaaah, thank you Erin!!!!!! ;O) ;O) ;O)
Reply
Erin Deleon-Ahumada says:
December 31, 2009 at 9:21 pm
I hope you both will give it a try. Right after posting the recipe I had to go to the supermarket to buy rice flour. It will be my first culinary creation of the new year!
Reply
1. Ebony says:
  January 11, 2010 at 8:43 am
  Thanks a lot for this recipe. I can’t wait to use it!
  Reply
Sarah says:
January 7, 2010 at 7:10 pm
do you mean teaspoons of baking powder?
i assumed that…I just made this and it is delicious, only i used yogurt instead of cream. it worked out perfectly fine for those who don’t like using too much cream.
Reply
Erin Deleon-Ahumada says:
January 8, 2010 at 11:28 am
Hi Sarah: I am glad you liked it! If you have leftovers, I suggest you to keep them in an sealed container or plastic bag, and just before serving, reheat uncovered 30 seconds in the microwave oven.
I really use 2 tablespoons (well measured of course) of baking powder. You are right about the yogurt, and to tell you the truth, is something that I use most of the time as a substitute of heavy and/or sour cream, even for soups and sauces.
Reply
qmom says:
December 26, 2011 at 6:11 pm
Erin, could you please clarify what size baking pan and do you use a glass pan or a metal one?? Thank you very much.
Reply
1. Grace Hinzie Messina says:
  April 28, 2023 at 3:52 pm
  What temperature for oven and how long to bake
  Reply

Recipe for Guatemalan Quesadillas, anyone, anyone?

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