Step 1

Preheat your oven to 350F and grease (and line, if desired) a 9x13 baking pan or 2 – 9-inch round pans.

Step 2

Using an electric blender, blend cotija cheese, cottage cheese, queso fresco, sour cream, milk and whipping cream. Set aside.

Step 3

Separate the egg whites from the yolks. Beat egg whites until soft peak. Add the sugar, 2 tablespoon at a time, blending as you add. Add the egg yolks and mix well.

Step 4

To the egg mixture, add 1 cup of rice flour and 1 teaspoon baking powder. Mix.

Step 5

Add the melted butter and remaining 1 cup of rice flour. Mix well.

Step 6

Add the cheese mixture and beat until all the ingredients are incorporated.

Step 7

Pour the batter into the prepared pan. Sprinkle with sesame seeds.

Step 8

Bake in preheated oven for 40 - 45 minutes until deeply golden. (The time is roughly the same for either a 9x13 or round pans. The cake will be done, but the length of time is for the color.)

Step 9

Once baked, remove from the oven and let cool for 10 minutes before removing the quesadilla from the pan.

Step 10

Serve with a cup of coffee.