Sincronizadas are the ultimate comfort food that always seem to come in handy when you’re in a pinch.
If you ever ask yourself, “¿Qué hago de comer hoy? (What should I make to eat?)”–– crunchy sincronizadas with chipotle dip are a simple and delicious recipe that will make everyone in your family happy.
Sincronizadas (which means “synchronized”) are the sisters of quesadillas and in a certain way a distant relative to the ham sandwich––flour tortillas, filled with melted cheese and ham, cooked on a hot griddle.
My recipe takes sincronizadas to the next level by shallow-frying them, then serving them with a delicious chipotle dip and pico de gallo.
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Crunchy Sincronizadas with Chipotle Dip
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 2 sincronizadas
Ingredients
4 flour tortillas
1 pack of sliced ham or any cold cut of your preference
2 cups of shredded cheese (Monterey Jack, Oaxaca or Chihuahua)
Oil for shallow frying
Garnish
Pico de Gallo (1 tomato, half an onion, 1 tablespoon of coriander, 1 green chile, a squeeze of lime and salt)
Salsa of your preference
Chipotle dip
Chipotle Dip
1 tablespoon of chipotle paste
3 tablespoons of sour cream
1 teaspoon of garlic powder
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Preparing the sincronizadas
- Heat a griddle or medium-sized pan over a medium flame. Add one tortilla and heat until warm.
- Add shredded cheese, dispersing it evenly on top of the tortilla.
- Add three to four slices of ham on top of the cheese and close the sincronizada with a tortilla on top.
- With the help of a masher or a turner, press the sincronizada to make it flat and flip.
- Cook the sincronizada until the cheese has melted. The cheese will help to seal both tortillas before shallow frying it.
- Repeat the previous step until you have completed the batch of sincronizadas you are planning to serve.
- Now it's time to make them crunchy. Heat two tablespoons of oil in a saucepan.
- Once the oil is hot, place the sincronizada and cook for 2 minutes per side, pressing each side with the help of the masher.
- Avoid burning the sincronizada, it should have golden brown spots and the edges should look crispy. Remove from the pan and drain over a plate lined with kitchen paper.
- Make a chipotle dip by mixing the chipotle paste, sour cream and garlic powder until well incorporated.
- Serve hot and garnish with a salsa of your choice and the chipotle dip.
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About the Author
Gabriela Cárdenas
Gaby is a passionate home cook from Mexico. Life took her to Mumbai, India where she fell in love with the country, the food and her husband Jasdeep. She is the brains behind @thepunjaxican, an Instagram account where she shares her favorite Indian and Mexican dishes with her own Punjaxican (Punjabi + Mexican) recipes as a homage to both ethnicities. Punjaxican is the type of fusion recipes she makes at home when they are “ni muy muy ni tan tan” Indian or Mexican.
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