Sincronizadas (Stacked Ham and Cheese Quesadillas)

Name: Sincronizadas (Stacked Ham and Cheese Quesadillas)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon avocado or vegetable oil; 2 medium carrots (about 8 ounces), sliced very thinly; 1 jalapeño (seeded, if you like), thinly sliced lengthwise; ¼ teaspoon sugar; Sea salt and freshly ground pepper; 2 tablespoons fresh lime juice (from 2 large limes); 1 tablespoon apple cider vinegar; ½ teaspoon avocado or vegetable oil; 4 thin slices ham; 2 (10-inch) flour tortillas; 4 ounces grated Monterey Jack or low-moisture mozzarella; Pickled jalapeños, for serving (if not making carrot escabeche)

By Paola Briseño-González

Updated March 17, 2026

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

Media 1 of 1

Ready In: 25 min
Rating: 5(28)
Comments: Read comments

Sincronizada means “synchronized” in Spanish, and this deluxe quesadilla is called just that because of the way two tortillas are aligned and pressed together. Unlike a straightforward quesadilla, which uses one tortilla folded in half, a sincronizada always uses two stacked tortillas, cheese and thinly sliced ham. Want to make it vegetarian? Skip the ham and opt for sliced roasted mushrooms instead. Sincronizadas are typically served with a fork and a knife, like a personal pizza of sorts, or cut into wedges with salsa on the side. But when you want to make more than one serving, choose large tortillas to make one big sincronizada for an easygoing meal. The quick carrot escabeche, inspired by pickled jalapeños, offers a nice crunch and brightness, but store-bought pickled jalapeños are also a delicious and easy alternative.

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Ingredients

Yield:2 to 4 servings

For the Carrot Escabeche (optional)

1 tablespoon avocado or vegetable oil
2 medium carrots (about 8 ounces), sliced very thinly
1 jalapeño (seeded, if you like), thinly sliced lengthwise
¼ teaspoon sugar
Sea salt and freshly ground pepper
2 tablespoons fresh lime juice (from 2 large limes)
1 tablespoon apple cider vinegar

For the Sincronizada

½ teaspoon avocado or vegetable oil
4 thin slices ham
2 (10-inch) flour tortillas
4 ounces grated Monterey Jack or low-moisture mozzarella
Pickled jalapeños, for serving (if not making carrot escabeche)

Ingredient Substitution Guide

Preparation

Step 1
If making the carrot escabeche, heat oil in a large nonstick skillet over medium. Add the carrots and jalapeño and cook, tossing with tongs, until just softened, 2 to 5 minutes. Season with sugar, ¼ teaspoon salt and a bit of pepper. Transfer to a medium bowl and toss with lime juice and vinegar; set aside.
1. Step 2
  Prepare the sincronizada: Wipe skillet clean and heat oil over medium-high. Arrange ham slices in a single layer (they will overlap, that’s fine!) and cook until golden brown in spots on both sides, turning with tongs, 1 minute per side. Transfer ham to a large plate and set aside.
1. Step 3
  Place one tortilla in the pan and heat until warmed through, 30 seconds per side. Sprinkle cheese evenly over to cover the tortilla all the way to the edges, and cook until cheese is melted, 60 to 90 seconds. Top cheese with the browned ham slices and then top with the remaining tortilla; using a spatula, flip the sincronizada onto the other side and cook until crisp and golden, 2 minutes.
2. Step 4
  Slide the sincronizada onto a cutting board and cut into quarters. Tuck a bit of carrot escabeche or pickled jalapeño into each quarter and serve immediately.