Quesadilla

• 4 ounces unsalted butter, melted
• 1 1/2 cups rice flour
• 1 1/3 cups sugar
• 1/2 cup finely grated cotija or parmesan cheese
• 1 teaspoon baking powder
• 1 cup buttermilk
• 4 large eggs, lightly beaten
• 1 tablespoon sesame seeds

1. Preheat the oven to 325. Grease and flour a standard size 12 cup muffin tin, set aside until needed.
2. 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.
3. 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.

unsalted butter, rice flour, sugar, parmesan cheese, baking powder, buttermilk, eggs, sesame seeds

Taken from food52.com/recipes/32073-quesadilla (may not work)