Quesillo has two distinct, unrelated meanings depending on the region. In Oaxaca, Mexico, quesillo is another name for queso Oaxaca, a semi-soft, stretched-curd cow’s milk cheese wound into a ball or knot; it has a mild, slightly salty flavor and melts smoothly and stringily, making it a common filling for quesadillas and other melted-cheese dishes. In Venezuela and parts of Central America, quesillo instead refers to a baked caramel custard dessert similar to flan, made from eggs, milk, condensed milk, and caramelized sugar; despite the name, it contains no cheese, and the name instead comes from the small holes that form in the custard as it bakes, resembling the holes in some cheeses. Because the two uses are unrelated, the specific dish or dessert intended should always be checked from context.