The quesadilla sincronizada (, "synchronized quesadilla") is a flour

tortilla A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indi ...

-based

sandwich A sandwich is a Dish (food), dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a ''co ...

Maria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146 made by placing ham, vegetables (like tomatoes, onion, etc.) and a portion of

Oaxaca cheese Oaxaca cheese () ( ), also known as quesillo and queso de hebra, is a white, semihard, low-fat Cheeses of Mexico, cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese. ...

(or any type of cheese) between two flour tortillas. They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with salsa and

pico de gallo ''Pico de gallo'' (; ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...

, avocado or

guacamole Guacamole (; informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisin ...

on top. They are frequently confused with plain

quesadilla A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican cuisine, Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Trad ...

s, due to their resemblance to "quesadillas" sold in Mexico (U.S. quesadillas are usually made with flour tortillas rather than molded from

masa ''Masa'' or ''masa de maíz'' (; ) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, '' gorditas'', '' tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour f ...

in the Mexican style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered a separate dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...

in the dish and the main ingredient used to make the tortilla (

wheat flour Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ...

instead of corn flour,

masa harina ''Masa'' or ''masa de maíz'' (; ) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour for ...

). A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.

Ingredients

Ingredients could vary between Oaxaca cheese, Manchego cheese and different types of ham. The sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional

sour cream Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall ...

, salsa or

as topping to make a richer flavor. cheese, beef

fajita A fajita (; ), in Tex-Mex cuisine, is strips of any grilled meat, optionally served with strips of peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the di ...

meat and

avocado The avocado, alligator pear or avocado pear (''Persea americana'') is an evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was priz ...

and

Monterey Jack Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vest ...

cheese instead of the traditional Oaxacan one. Sincronizadas are commonly consumed in the evening, as a component of a light '' merienda''.

References

External links

* {{Sandwiches Mexican cuisine Sandwiches Tortilla-based dishes

Ingredients

See also

References

External links