• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
×

You are here: Home » Antojitos » Quesadillas or Sincronizadas Recipe

Quesadillas or Sincronizadas Recipe

Published: Nov 11, 2013 · Updated: Aug 14, 2019 by Mely Martínez

Jump to Recipe Print Recipe

Sincronizadas (or “Quesadillas”, as they’re sometimes called) are the type of meal that always comes to the rescue when you’re in a hurry and needs to fix something quick for dinner, breakfast, or just a snack. The name “Sincronizadas” translates to the word “synchronized” in English.

Sincronizadas Recipe

Mexican Quesadilla | Recipe for Quesadillas | Authentic Mexican Recipes by Mexico in My Kitchen
I’ve always wondered who came up with the name, although it makes sense since all the components are layered one on top of another forming a synchronization of elements, especially in the ham and cheese sincronizada.

The flour tortillas are filled with melted cheese (usually Oaxaca, Chihuahua or Manchego cheeses are used in Mexico) and ham. Another dish similar to a sincronizada is one that has cheese and “Al Pastor” meat, but this one is known as a “Gringa”, not a sincronizada. Of course, you can use your imagination and add refried beans, grilled onions, or other fillings to make your sincronizadas as unique and as tasteful as you want.

This is the basic and most familiar version of the sincronizada. It is usually served with Pico de Gallo salsa, Guacamole, and cream. But you can also eat them with Pickled Jalapeños or your own salsa.

How to make Sincronizadas Recipe

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:
Easy Quesadillas Recipe | Mexican Recipes

  • Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the 2 oz. of ham, and the rest of the cheese. (Please check the ingredients list below)
  • Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots.

Easy Quesadillas Recipe | Instructions step by stepEasy Quesadillas Recipe | Instructions step by step, quick and easy

  • When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.
  • Transfer to a cutting board and cut into wedges and serve warm with guacamole, salsa and cream.

QUESADILLAS OR SINCRONIZADAS RECIPE

Mely Martínez - Mexico in my Kitchen
Easy Quesadillas (or “Sincronizadas”, as they’re sometimes called) is the type of meal that always comes to the rescue when you’re in a hurry and need to fix something quick for dinner, breakfast, or just a snack. The name “Sincronizadas” translates to the word “synchronized” in English.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection Go to Collections
Course Antojitos
Cuisine Mexican
Servings 1

Ingredients
  

  • 1 teaspoon of vegetable oil optional
  • 2 Medium size flour tortillas
  • 2 oz. Oaxaca or Monterrey Jack cheese shredded or sliced
  • 2 oz. Baked or cooked ham about 2 slices
  • Guacamole for serving*
  • Pico de Gallo Salsa for serving*
  • Mexican Cream for serving*

Instructions
 

  • Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the 2 oz. of ham, and the rest of the cheese.
  • Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots.
  • When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.
  • Transfer to a cutting board and cut into wedges and serve warm with guacamole, salsa and cream.

Notes

• *The Guacamole, salsa and Mexican cream are optional; the same applies to the vegetable oil if you are using a nonstick griddle.
• -You can use other types of fillings like leftover shredded chicken, sliced mushrooms, refried beans, cooked ground beef, vegetables, etc.
• -If you are making several servings, preheat the oven 300 degrees and place the sincronizadas in a baking sheet to keep them warm while you finish cooking
Keyword cheese quesadilla recipe, quesadillas or sincronizadas recipe, quesadillas recipe
Tried this recipe?Let us know how it was!

Buen Provecho!
Mely,

What is your favorite filling to use in your quesadillas sincronizadas?

More recipes:
Mexican Beef Soup Recipe
Steak Ranchero

Previous Post: « Tabasco Style Enchiladas with a Picadillo filling.
Next Post: Queso Fundido with Chorizo Recipe »

Reader Interactions

Comments

  1. Gutierrez Communications

    November 11, 2013 at 10:52 pm

    Mely, in my family tradition (Norteno, General Zuazua, N.L.) we used two corn tortillas, each slathered with pure "manteca", adding a slather of frijoles refritos, queso blanco and dried mexican oregano. Then you press both tortillas together and grill the pair on the charcoal grill or comal. We call them "Pares" or "enpalmes" Hijole, que bruto....mmmm.

    Reply
    • Mely

      November 11, 2013 at 11:18 pm

      Hola Roberto,

      Me encantan los empalmes, nada mas de pensar en ellso me saboreo. Y los que le ponen su "veneno", olvidate riquisimos.

      Gusto en saludarte y ojala entres a el sorteo de las tortillas. Son de Nogales, Sonora. Por cierto muy buenas.

      Mely

      Reply
  2. MeOfCourse

    November 11, 2013 at 11:49 pm

    Hi Mely. Looks delish. I like yours but I also like the Gutierrez way. Both sound great.

    Reply
    • Victor hernandez gonzalez

      August 16, 2019 at 5:02 pm

      El empalme c puede hacer con tortillas de harina

      Reply
  3. Nammi

    November 12, 2013 at 3:32 pm

    that does look like a nice and easily fixed meal 🙂

    Reply
  4. Karen

    November 12, 2013 at 5:12 pm

    I make quesadillas quite often for lunch and anything that's leftover in the fridge goes into them!

    Reply
  5. Byte64

    November 13, 2013 at 9:12 am

    Tremendo antojo Mely!
    Como siempre todo lo que hace se ve riquísimo.

    Un abrazo querida paisana.
    Tlaz

    Reply
  6. dancingwoolymasters

    November 14, 2013 at 5:34 am

    Yummy fast food. I have a hard time finding good jack cheese here. So, we're always on the lookout for cheese that tastes good and melts easily. I'm a bean lover, so it's beans and cheese and some veggie crunch, even lettuce, for me. I'm loving Roberto's way with the grill. Mmmmm.

    Reply
  7. Ziho

    November 14, 2013 at 11:55 pm

    Nada más antojando amiguita! qué delicia, lástima que estamos en Monterrey para entrar al sorteo! 🙁

    Y esos empalmes de los que hablan... mmm y más si llevan chicharrón! oinkole! jaja

    Saluditos Mely

    Reply
  8. Chris

    November 24, 2013 at 1:56 am

    I am really liking the gringa idea, I have to make that on my grill.

    Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

HOW TO MAKE CAPIROTADA?

Mexican bread pudding capirotada

Mexican Lent Season Food

  • Cod Crispy Fish Tacos
  • Salmon in Tomato Sauce
  • Mexican Lent Recipes
  • Mexican Squash with Cheese

Popular

  • How to make Rosca de Reyes Recipe
  • Mexican Buñuelos Recipe
  • Champurrado
  • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix Recipes

AS FEATURED IN:

JOIN OUR FREE NEWSLETTER




Categories

Footer

MEXICO IN MY KITCHEN IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. SOME OF THE OUTGOING LINKS ON THIS WEBSITE ARE AFFILIATE LINKS. IF YOU BUY A PRODUCT AFTER CLICKING AN AFFILIATE LINK, I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE FOR REFERRING YOU, AT NO EXTRA COST TO YOU.

COPYRIGHT © 2021 · MEXICO IN MY KITCHEN. ALL CONTENT, RECIPES AND PHOTOGRAPHS ARE COPYRIGHTED TO MELY MARTÍNEZ AND ARE THE PROPERTY OF MEXICO IN MY KITCHEN. THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS.

PRIVACY POLICY · USER SERVICE AGREEMENT