Mexican Sincronizada with Ham and Sauce

Ingredients

1 teaspoon of vegetable oil optional
2 Medium size flour tortillas
2 oz. Oaxaca or Monterrey Jack cheese shredded or sliced
2 oz. Baked or cooked ham about 2 slices
Guacamole for serving*
Pico de Gallo Salsa for serving*
Mexican Cream for serving*

Instructions

Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the 2 oz. of ham, and the rest of the cheese.

Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots.

When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.

Transfer to a cutting board and serve warm with guacamole, salsa and cream.
Recipe Notes

• *The Guacamole, salsa and Mexican cream are optional; the same applies to the vegetable oil if you are using a nonstick griddle.

• -You can use other types of fillings like leftover shredded chicken, sliced mushrooms, refried beans, cooked ground beef, vegetables, etc.

• -If you are making several servings, preheat the oven 300 degrees and place the sincronizadas in a baking sheet to keep them warm while you finish cooking

Source: MexicoinmyKitchen

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