Ordinarily, the word quesadilla brings images of melted cheese sandwiched between flour tortillas to mind. But these rich little cakes have nothing in common with those run of the mill grilled cheese snacks.
In El Salvador, a quesadiila is actually a small cake made in the regions where fresh milk and cheeses are produced. Similar in texture to cornbread made with a finely ground corn meal, these cakes are made with rice flour. But the real source of the flavor is the cheese in the batter. Depending on which region of El Salvador you visit, it could be Cotija or perhaps a Queso Fresco but here in the US, it is most likely parmesan. The cheese adds a rich quality to the cake and it imparts a slight flavor which can be tough to identify.
With the popularity of International ingredients growing by the minute, Cotija is easy to find and I suggest you make the effort, it is well worth the time! —janeofmanytrade
unsalted butter, melted
1 1/2 cups
1 1/3 cups
finely grated cotija or parmesan cheese
large eggs, lightly beaten
In This Recipe
Preheat the oven to 325. Grease and flour a standard size 12 cup muffin tin, set aside until needed.
In a mixing bowl, whisk together the rice flour, sugar, cheese and baking powder to combine them. Pour in the melted butter and the buttermilk and stir to make a thick paste. Add the eggs and whisk just to combine the batter.
Divide the batter evenly between the cups in the pan. Sprinkle the tops of the cakes with the sesame seeds. Bake until a tester inserted into the middle of the muffin comes out completely clean, about 25-30 minutes. Allow the cakes to cool in the pans for 5-10 minutes then carefully remove them and place them on a rack to finish cooling. Store airtight at room temperature for a day or two or wrap each one and freeze for up to a month.