This Quesadilla is a dessert, unlike what is generally known here in the USA as a "quesadilla". It is made with a fresh, crumbly cheese called queso fresco found usually in Guatemala, but shredded Parmesan is a suitable substitute. Do not get mozzarella cheese, it just does not have the same texture. Look for a cheese that is of a dry and not spongy texture.
Makes one 8 x 8-inch coffeecake
1 cup rice flour
2 cups shredded cheese (Queso Fresco, Cotija, Parmesan)
¾ cup sugar
¼ teaspoon baking soda
¾ cup heavy cream
Preheat oven to 350 degrees. If you have a convection oven, set the oven for 325 degrees on Convect Bake.
In a mixing bowl, combine the rice flour, cheese and sugar, with the baking soda and toss to combine well. This also coats and separates the cheese shreds. In a separate bowl, whisk together the 4 eggs with the heavy cream. Pour this into the dry ingredients and mix just until the dry ingredients are moistened well.
Spray an 8 x 8-inch baking pan (glass works well) with cooking spray, or grease with butter or shortening. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean.