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. <br /> <br />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. <br /> <br />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!

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