Sincronizadas (Toasted Tortillas with Ham and Cheese)
Why this recipe works
- Fast pan cooking: The filling melts as the tortillas toast, so the whole dish comes together in one frying pan in minutes.
- Crisp outside, melted centre: Butter helps the tortillas brown evenly while the cheese binds the ham into a warm, gooey filling.
- Easy to serve: Cut into wedges, sincronizadas work as a quick lunch, snack or casual sharing plate with salsa, avocado and lime.
Get the most out of this recipe
Texture tips
- Keep the heat moderate: Cook over medium heat so the tortillas turn golden while the cheese has time to melt fully.
- Rest before slicing: Let the sincronizadas sit briefly before cutting so the cheese settles slightly and the wedges stay neater.
Ingredient notes
- Choose a good melting cheese: Cheddar gives a savoury, fuller flavour, while mozzarella makes a milder, stretchier filling.
- Layer the ham evenly: Tear larger ham slices into smaller pieces so each wedge gets a balanced amount of filling.
Authenticity notes
- A Mexican everyday snack: Sincronizadas are closely related to quesadillas but are typically made with flour tortillas and a ham-and-cheese filling.
Make-ahead tips
- Re-crisp in a pan: Reheat chilled sincronizadas in a dry frying pan over medium-low heat until hot and crisp again; microwaving softens the tortillas.
- Best freshly toasted: They can be refrigerated, but the contrast between crisp tortilla and melted cheese is best when served straight from the pan.
Equipment you'll need
Ingredients
Instructions
- Grate the cheddar cheese. If the ham is in larger slices, tear or cut it into smaller pieces so it layers evenly.
- Lay 2 tortillas on a board and scatter over the cheese, then add the ham and a little more cheese. Top with the remaining tortillas and press lightly so the filling sits flat.
- Heat a large frying pan over medium heat and melt half the butter. Add one filled tortilla and cook for 2 to 3 minutes until the underside is golden and the cheese is starting to melt.
- Flip carefully and cook for 2 to 3 minutes more until golden and the cheese is fully melted. Transfer to a board, melt the remaining butter, and repeat with the second sincronizada.
- Cut each sincronizada into wedges. Serve with salsa, sliced avocado, and lime wedges for squeezing over.
Recipe notes
Tips
- Keep the heat at medium so the tortillas toast evenly while the cheese melts; if the pan is too hot, the outside will brown before the centre is gooey.
- For neat wedges, rest the sincronizadas for 1 minute before slicing so the melted cheese sets slightly.
Substitutions
- Replace Cheddar cheese with mozzarella for a milder, stretchier melt.
- Replace cured ham with prosciutto for a saltier, more delicate filling.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in a dry frying pan over medium-low heat for 2 to 4 minutes per side until piping hot and re-crisped; avoid the microwave as it softens the tortillas.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Gluten Milk Wheat
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