Sincronizadas are a Mexican ham and cheese sandwich, melted between two crispy flour tortillas. This dish is quick to make and very satisfying, and this article will teach you how to make it perfectly.
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There are some dishes that seem to spread without borders. Every country makes their own version, but each is similar in a comforting kind of way. Like curry, stew, or rice and beans, everyone seems to have their own interpretation of the same classic ingredients.
This recipe is one of those dishes. The main ingredients: ham and cheese. Sincronizadas, at their core, are a Mexican ham and cheese sandwich.
Of course Mexico has put their own spin on the dish. Instead of bread, they use flour tortillas. Instead of swiss they use oaxaca.
The combination of flavors and textures is classic. Gooey, melty cheese is layered with savory ham and sandwiched between two crispy-on-the-outside, chewy-on-the-inside flour tortillas.
On their own, sincronizadas are delicious enough, but what makes this sandwich extra delicious is the opportunity to customize it. Top it with sour cream, guacamole, salsa or pico de gallo.
This dish is a great option for when you are low on ingredients but need something filling. But it can also be dressed up and served as a wonderful lunch or a quick weeknight dinner.
Ingredients to Make Sincronizadas
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Flour Tortillas: Medium size or about 5.5” in diameter. In Mexico, quesadillas are often made with corn tortillas, so using a flour tortilla here sets the sincronizada apart.
- Ham: Deli slices work well, but you can also use carved ham off the bone. Choose whatever thickness you prefer.
- Oaxaca Cheese: I got a fresh block and grated it for extra gooey sincronizadas!
What is Oaxaca Cheese?
Oaxaca cheese comes from Oaxaca, a state in Mexico. It’s a soft, white, stringy cheese made from cow’s milk that melts easily and has a mild, buttery flavor.
It is very similar to mozzarella but with some subtle differences. If you cannot locate oaxaca cheese, mozzarella is a decent substitute. You could also substitute asadero, Havarti, Mexican queso manchego, monterey jack or even American cheese in a real pinch.
Topping Ideas
This dish is delicious on its own but is also easy to customize with different toppings. Try it with:
- Guacamole
- Pickled Red Onions
- Pico de Gallo
- Sour Cream
- Salsa
- Fresh Jalapenos
- Queso Fresco
How to Make This Recipe
Step One: Warm two flour tortillas on a hot skillet on the stove. Remove one of the tortillas.
Step Two: Add shredded cheese, ham, and then more cheese onto the top of the tortilla.
Step Three: Place the other tortilla on top of the cheese and use a spatula to press on top of the sincronizada until the tortilla toasts and the cheese melts. Then flip and allow the tortilla to toast on the other side as well.
Step Four: Remove the sincronizadas from the heat and cut into quarters. Serve with guacamole, sour cream, or pico de gallo if desired.
Expert Tips
- You do not need to add any oil to the pan if you are using a nonstick griddle but you can if you find your tortillas stick at all. Some people like to add a little olive oil or canola oil to increase the crunch!
- Ham and cheese are what make a sincronizada a sincronizada, but feel free to experiment with other fillings like chicken, ground beef, vegetables and refried beans. Any extra filling, including vegetables, should be cooked before they are added. The sincronizada is only cooked until the tortilla is browned and the cheese is melted, which is not enough time to cook vegetables or meat.
- This dish is best served fresh when it is hot and melty.
- If you are making more than one serving at a time, place the cooked sincronizadas on a cookie sheet in a warm oven to keep them warm.
Recipe FAQs
You can save any leftovers and reheat them later on, but this dish is best enjoyed fresh. It comes together in about 10 minutes so it’s not difficult to make just one serving at a time.
If you decide to try to save leftovers, place them in an airtight container in the refrigerator. They should be good for three to five days. Reheat in a pan over the stove to regain that crispy exterior.
You’ll know it’s the right moment to flip your tortillas when you see the cheese start to melt and droop a little bit. You can also use a spatula to peek at the bottom before committing to flipping it.
Did you enjoy this Mexican Sincronizadas recipe? If so, make sure to check out these other recipes I picked out just for you:
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Sincronizadas
Equipment
- Box Grater
Ingredients
Sincronizada Ingredients
- 4 medium Flour Tortillas, 5.5”
- 2-4 pieces Ham
- 2 cups Oaxaca Cheese, shredded
Topping Ideas
- Guacamole
- Pickled Red Onions
- Pico de Gallo
Instructions
- Place a dry skillet on the stove, then add 2 flour tortillas and allow them to warm up for 10-15 seconds.
- Add ½ cup of grated cheese on top of one of the tortillas. Then add 2-4 pieces Ham, and, finally, another ½ cup of grated cheese. Then place the other tortilla on top.
- Press on top of the sincronizada until the cheese is melted and one side of the tortilla is toasted (about 1-2 minutes). Then flip the sincronizada and grill on the other side until toasted.
- Remove from the heat. Cut into quarters.
- Top with guacamole, pickled red onions, or pico de gallo. Enjoy!
Video
Notes
- Flour Tortillas: Medium size or about 5.5” in diameter. In Mexico, quesadillas are often made with corn tortillas, so using a flour tortilla here sets the sincronizada apart.
- Ham: You can also use carved ham off the bone. Choose whatever thickness you prefer.
- You do not need to add any oil to the pan if you are using a nonstick griddle but you can if you find your tortillas stick at all. Some people like to add a little olive oil or canola oil to increase the crunch!
- Ham and cheese are what make a sincronizada a sincronizada, but feel free to experiment with other fillings like chicken, ground beef, vegetables and refried beans. Any extra filling, including vegetables, should be cooked before they are added. The sincronizada is only cooked until the tortilla is browned and the cheese is melted, which is not enough time to cook vegetables or meat.
- This dish is best served fresh when it is hot and melty.
- If you are making more than one serving at a time, place the cooked sincronizadas on a cookie sheet in a warm oven to keep them warm.
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