Crunchy Sincronizadas with Chipotle Dip

​​Source: Gabriela Cárdenas

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

​​Source: Gabriela Cárdenas


  • 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


  • 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

  1. Heat a griddle or medium-sized pan over a medium flame. Add one tortilla and heat until warm. 
  2. Add shredded cheese, dispersing it evenly on top of the tortilla. 
  3. Add three to four slices of ham on top of the cheese and close the sincronizada with a tortilla on top. 
  4. With the help of a masher or a turner, press the sincronizada to make it flat and flip.
  5. Cook the sincronizada until the cheese has melted. The cheese will help to seal both tortillas before shallow frying it.
  6. Repeat the previous step until you have completed the batch of sincronizadas you are planning to serve.
  7. Now it's time to make them crunchy. Heat two tablespoons of oil in a saucepan.
  8. Once the oil is hot, place the sincronizada and cook for 2 minutes per side, pressing each side with the help of the masher.
  9. 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. 
  10. Make a chipotle dip by mixing the chipotle paste, sour cream and garlic powder until well incorporated.
  11. 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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