Sincronizadas are often confused with quesadillas in U.S. restaurants, but for the Mexicans they are a completely different dish. The main difference actually comes from the fact that sincronizadas are two tortillas superposed, while quesadillas are a folded single tortilla. Another thing is that quesadillas are supposed to contain cheese and something else (or not), while the sincronizadas must have both cheese and ham as the base ingredients for the filling. Which of course doesn't mean you can't have an authentic quesadilla with cheese and ham :). But anyway, enough theory.
Here's an example of a good plate full of sincronizadas, served with freshly made guacamole. We loved them. Enjoy :)
Last year: Ricotta and black olives crostini, Carrot, ginger and caramel marmalade, Quick roast banana breakfast (Kewra-flavored) and Simple black and white loaf cake (cozonacel).
Ingredients (serves 2):
- 4 wheat tortillas
- 4 cheddar slices (80 g)
- 8-10 turkey ham (or some other ham) slices (80-100 g)
- some thinly sliced mushrooms (we used canned champignons)
- 2 avocados
- 1/2 lemon
- 1/2 tomato (or 4 cherry tomatoes)
- 1/2 teaspoon salt
- 1 teaspoon dried cilantro (coriander leaves)
Heat and prepare the tortillas. While they heat, prepare the rest of the ingredients:
Place a tortilla in a large pan (or over a griddle) over heat. Chop up half the cheese and place it on the tortilla:
Also add half the ham and the mushrooms:
Cover with another tortilla and let them heat through until the melted cheese seals them together. Flip the whole tortilla-sandwich over after a while. Repeat the procedure with the other two tortillas and the other half of ingredients for the filling. Meanwhile puree the ingredients for the guacamole in a blender:
Cut the sincronizadas into trinagles and arrange on a large plate.
Scoop the guacamole in little serving bowls and start dipping the sincronizadas in them. Dig in! :)