Sincronizadas (Mexican Ham and Cheese Quesadillas)
Ingredients
- 6 8-inches flour tortillas
- 1 cup (8 ounces) shredded Monterrey Jack cheese
- 1 cup (8 ounces) shredded Oaxaca or quesadilla cheese (or shredded mozzarella)
- 12 slices cooked ham
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil or butter, plus more if needed
Optional veggie mix:
- 1 tablespoon olive oil or any mild cooking oil
- 1 small onion chopped
- 1/2 red bell pepper, chopped
- 1 small poblano pepper, stemmed, seeded and chopped
- a handful of baby spinach leaves
- chopped fresh cilantro to taste, about a teaspoon
- salt and ground black pepper to taste
For serving:
- guacamole
- pico de gallo
- sour cream
Instructions
Make the veggie mix:
- Heat the oil in a medium skillet over medium heat.
- Add the onion, red bell pepper and poblano pepper and sauté for about 5 minutes or until softened.
- Add the spinach and toss to combine. Cover the skillet for about a minute so the spinach wilts.
- Sprinkle with chopped cilantro and season with salt and pepper. Set aside.
Combine cheeses:
- Mix the shredded Monterrey Jack cheese and the Oaxaca or mozzarella cheese in a medium bowl.
- Sprinkle with the garlic powder and set aside.
Assemble the quesadillas:
- Place one tortilla on a work surface. Sprinkle the entire tortilla with some of the cheese mixture and then, arrange 4 ham slices on top. Sprinkle just a bit of cheese and then, top it with some of the veggie. Lastly, sprinkle additional cheese and top it with a tortilla.
- Assemble the remaining tortillas.
Cook the quesadillas:
- Heat a tablespoon of oil in a skillet over low heat.
- When hot, place the quesadilla in the skillet and press it down lightly with a spatula. Cook until the underside is golden brown, about 3 minutes.
- Carefully flip the tortilla and cook until the cheese has melted and the underside is golden brown, about 2-3 minutes.
- Remove from the heat.
- Transfer the quesadilla to a cutting board and cut it into 4 or 6 pieces.
Notes
- Each quesadilla is made with two whole (8-inch) tortillas. This recipe makes 3. Each quesadilla can be cut into 4,6 or 8 pieces. This is not a folded in half quesadilla.
- Filling: You will use about 2.5 ounces of cheese per quesadilla.
Nutrition
Calories: 2770 kcal, Carbohydrates: 119 g, Protein: 159 g, Fat: 184 g, Saturated Fat: 89 g, Polyunsaturated Fat: 25 g, Monounsaturated Fat: 39 g, Trans Fat: 0.2 g, Cholesterol: 431 mg, Sodium: 8008 mg, Potassium: 1773 mg, Fiber: 12 g, Sugar: 17 g, Vitamin A: 3224 IU, Vitamin C: 258 mg, Calcium: 1296 mg, Iron: 11 mg
