Easy Quesadillas 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.
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.
Easy Quesadillas Recipe
DIRECTIONS:
- 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.
- 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.
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.
- 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*
-
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.
• *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
Buen Provecho!
Mely,
What is your favorite filling to use in your quesadillas sincronizadas?
More recipes:
Mexican Beef Soup Recipe
Steak Ranchero
If you like our recipes follow us on Instagram @mexicoinmykitchen
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.
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
Hi Mely. Looks delish. I like yours but I also like the Gutierrez way. Both sound great.
that does look like a nice and easily fixed meal 🙂
I make quesadillas quite often for lunch and anything that's leftover in the fridge goes into them!
Tremendo antojo Mely!
Como siempre todo lo que hace se ve riquísimo.
Un abrazo querida paisana.
Tlaz
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.
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
I am really liking the gringa idea, I have to make that on my grill.