Salvadoran Dessert Pizza with Platanos y Guayaba

Smooth, rich and slightly custard-like, this new spin on the traditional Salvadoran quesadilla is a cross between cheesecake and coffee cake. Each of the flavors - tangy guava gelée, crisp fried plantains, and creamy queso fresco - complements the other, with the sweet quesadilla providing the perfect base.


Ingredients
For the Quesadilla Crust
1
cup
rice flour
1
teaspoon
baking powder
1/2
pound
grated queso fresco
2
eggs, lightly beaten
1 1/4
cups
sugar
1
cup
milk
1
stick
butter, melted
For the Topping
1/4
cup
butter, divided
1
medium ripe plantain, chopped
1/2
teaspoon
cinnamon
1
tablespoon
brown sugar
1/2
cup
guava paste
1/4
cup
queso fresco, crumbled
Directions
Preheat oven to 350°.
Sift flour and baking powder together in a medium bowl. In a separate bowl, combine grated cheese, eggs, sugar and milk, and beat together with an electric mixer until smooth. Add melted butter and mix to combine.
Add flour mixture in small increments, whisking together to combine in between. (Your batter should be thick and creamy.)
Pour batter into a greased 9″ pie pan and bake 25 minutes or until the center is dry when tested with a toothpick. Cool on a rack additional 15-20 minutes before removing from pan.
In a small skillet, melt 1/8 cup butter and add chopped plantains, cinnamon, and sugar.
In a small saucepan, melt rest of the butter and guava paste together over medium low heat, thinning with water throughout. Cook approximately10 minutes or until mixture is smooth and spreadable.
Assemble dessert pizza by spreading a generous amount of guava sauce on the Salvadorean quesadilla. Spoon sautéed plantains on top, sprinkle with plenty of queso fresco, and enjoy.

The base number of servings for this recipe is 8
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