Skip to main content
Dessert

Salvadorian Quesadilla

A sweet cheese pastry made with flour, sugar, milk, margarine, eggs, baking powder, and Parmesan cheese, baked until golden.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salvadorian Quesadilla

Oven350 degrees
Time40 minutes

Ingredients

Directions

Mix the batter

  1. Put flour, sugar, baking powder, and Parmesan cheese in a bowl, then mix.

  2. Add the eggs one by one.

  3. Add the margarine, not melted.

  4. Add the milk, mix well.

Bake

  1. Preheat oven to 350 degrees and cook for 40 minutes.

Nutrition, whole recipe (rough)

943Calories
37 gProtein
33 gFat
121 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the batter as its proteins and starches set when baked.
Eggs
Add structure, binding, and richness to the batter as they set in the oven.
Baking powder
Releases gas in the batter, helping it rise and become lighter.
Margarine
Adds fat that tenderizes the crumb and gives a richer texture.
Milk
Adds moisture that hydrates the flour and loosens the batter.
Sugar
Adds sweetness and helps the crust brown as it bakes.

The step that matters

Add the margarine, not melted. Solid fat blended into the flour stays in small pieces that create a more tender, crumbly texture. Melted fat coats the flour instead, which can make the result denser and greasier.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Cheese BallsCheese Balls97 recipesCheese CakeCheese Cake55 recipesCream CheeseCream Cheese46 recipesLemon PieLemon Pie37 recipes