Salvadorean Acorn Quesadilla

This recipe was developed by Nadia Navarrete-Tindall, adapting a traditional Salvadorean sweet quesadilla to use Acorn. Unlike a Mexican quesadilla, this is a dessert and is often served warm alongside ice cream and topped with sweet syrup. You can find her original article describing the recipe and process here.

Ingredients: 

• ½ cup whole wheat flour (use rice flour for gluten-free recipe) 

• ½ cup oak ‘acorn meal’ 

• 1 cup grated Parmesan cheese 

• 2/3 cup sugar 

• 3 large eggs or 4 small ones 

• 1 teaspoon baking powder 

• ½ cup butter melted 

• Sesame and/or flax seed 

Directions 

• Heat the oven to 350˚ and butter a 9-inch pie pan. Set aside. 

• Sift together the flour, acorn meal, cheese, and baking powder in a large bowl. 

• Incorporate melted butter into dry ingredients and mix with a blender. Add the eggs one at a time and continue mixing until the mixture is creamy. 

• Dispense this creamy mixture into the pan and cover the top with sesame and/or flax seeds. Bake for 30 minutes or until a toothpick in the center of the dish comes out clean. 

Makes 12-16 portions. It is better to eat it warm. It can be served with vanilla ice cream with maple syrup on top.