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Sincronizadas are a popular Mexican dish made with ham and melty cheese sandwiched between two crispy, golden flour tortillas. They come together in just 15 minutes and are one of the easiest, most satisfying things you can make with a handful of ingredients.
A Note from Isabel
Sincronizadas were a common meal I ate at home growing up. It was one of those things anyone in the house would throw together whenever there was ham and cheese in the fridge, usually for a quick weekend lunch or a random snack.
I remember feeling like I was getting away with something. Ham and cheese in a flour tortilla. That’s it? That counts? It felt almost too easy.
But that’s the thing about sincronizadas – they’re basically the Mexican version of a ham and cheese sandwich, except the cheese is fully melted and gooey, and when you make them with homemade flour tortillas, there’s really nothing better.
It wasn’t until I was older that I realized this wasn’t just something my family made up. It’s actually a dish! And once I learned that, it made me love them even more.
What Are Sincronizadas?
Sincronizadas (which translates to “synchronized” in English) are a classic Mexican dish made with two flour tortillas stacked together with ham and cheese in the middle, then griddled until the tortillas are golden and crispy and the cheese is completely melted. They’re cut into wedges and served with guacamole, pico de gallo, and sour cream for dipping.
Are Sincronizadas the Same as Quesadillas?
Not quite. Sincronizadas are similar to quesadillas, but have a few key differences. A quesadilla is traditionally made by folding a single tortilla in half over a filling, and can be made with either corn or flour tortillas. A sincronizada always uses two flour tortillas stacked on top of each other, and ham is a signature ingredient. The two-tortilla construction gives sincronizadas a heartier, crispier result and a distinct look when cut into wedges.
While cheese and ham are the classic fillings, you can also find versions with chicken, chorizo, or vegetables.
Ingredients You Need
| Ingredient | Why It Works / Notes |
|---|---|
| Flour tortillas | You’ll need two large 10-inch flour tortillas per sincronizada. Using homemade flour tortillas is highly recommended to take it to the next level. |
| Sliced ham | Traditional sincronizadas just place the entire slice of ham on top of the cheese and tortilla, but you can also chop it up if you prefer. You can use regular ham or variations like honey ham or black forest ham. |
| Mexican melting cheese | The key ingredient in sincronizadas is a Mexican melting cheese like Oaxaca, Chihuahua, or quesillo. Mexican melting cheeses have a mild flavor and the best ooey gooey texture that seeps into all the crevices of the sincronizada. |
| Salted butter | Toast the sincronizadas in salted butter for an extra-savory, salty flavor. Unsalted butter also works well. This gives the tortillas a richer, more golden crust than using oil. |
How to Make Sincronizadas
- Melt ½ tablespoon of butter in a large skillet over medium heat. Lay one tortilla flat, layer with ham and cheese, then top with a second tortilla and press down lightly.
- Cook for 2–3 minutes per side until golden and crispy. Repeat with the remaining ingredients.
- Cut into 4 wedges and serve with pico de gallo, guacamole, and sour cream.
Recipe Tips
- Use butter, not oil. This is the ingredient that makes a real difference. Butter gives the tortillas a richer, more golden crust and a slightly savory flavor that oil just doesn’t deliver.
- Use a Mexican melting cheese. Oaxaca is the best choice, but Chihuahua, Asadero, or quesillo all work great. If you can’t find any of those, block mozzarella or Monterey Jack shredded by hand are great substitutes. Avoid pre-shredded bagged cheese because the anti-caking coating prevents it from melting as smoothly.
- Don’t crank the heat. Medium heat is the sweet spot. If it’s too high, the tortillas will brown before the cheese has a chance to melt.
- Make your own flour tortillas. Store-bought works fine (I really like the uncooked flour tortillas that are ready to heat), but if you want to take these to the next level, try making your own using my flour tortillas recipe. The difference is noticeable.
Flavor Variations
- Chicken sincronizadas: Swap the ham for shredded chicken tinga or grilled chicken strips.
- Chorizo sincronizadas: Use cooked, crumbled Mexican chorizo instead of ham for a spicier, smokier version.
- La Gringa: A popular street food variation that uses al pastor meat instead of ham. If you have leftovers from tacos al pastor, this is a great way to use it.
- Add extra fillings: Sincronizadas are traditionally simple, but you can add sliced avocado, salsa Mexicana, or salsa verde inside for extra flavor.
Frequently Asked Questions
- Can I make sincronizadas with corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas instead of flour tortillas for sincronizadas, but it’s not traditional. They also tend to be more fragile and won’t get as crispy. - Can I make these ahead of time?
They’re best made fresh, but you can keep cooked sincronizadas warm in a 200°F oven on a baking sheet while you finish cooking the rest of the batch. - Can I make sincronizadas in an air fryer or oven instead of a stovetop?
Yes, follow my air fryer quesadilla instructions or sheet pan quesadilla instructions. - What do I serve with sincronizadas?
The classic trio is guacamole, pico de gallo, and sour cream. For a fuller meal, serve alongside Mexican rice and refried beans.
More Easy Mexican Recipes
Sincronizadas
Ingredients
- 2 tablespoons salted butter, divided
- 8 large flour tortillas
- 8 ounces sliced ham
- 8 ounces shredded cheese (Oaxaca, Chihuahua, quesillo, asadero, Monterey Jack, or Mozzarella)
For serving
- Pico de gallo
- Guacamole
- Sour cream
Instructions
- Melt ½ tablespoon butter over medium heat in a large skillet. Add one flour tortilla and layer with 2 ounces of ham (about 2 slices) and ¼ cup shredded cheese. Top with an additional tortilla and lightly press down, cooking for about 2-3 minutes.
- Flip the sincronizada and cook for an additional 2-3 minutes until golden brown and crispy. Repeat this process with the remaining ingredients.
- Cut each sincronizada into 4 wedges and serve immediately with pico de gallo, guacamole, and sour cream.
Notes
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until the cheese is melty and the tortillas are crispy again. Avoid the microwave – they’ll get soft and soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
