Mexican Style Quesadillas
Quesadillas are a staple in every Mexican home and fondas, the small mom-and-pop restaurants found throughout the country.
You might be surprised to find that quesadillas in Mexico aren’t the cheese-filled extravaganzas we are used to in the U.S.
A typical quesadilla is made with a corn tortilla and a small amount of cheese served with a good salsa and some guacamole on the side.
Sincronizadas
Sincronizadas are ham and cheese quesadillas. The name translates as “synchronized.” Most often sincronizadas are prepared with flour tortillas but corn tortillas are on option.
The tortillas aren’t folded with cheese in the middle. The tortillas are stacked with the filling in the middle and then cut into half-moons or triangles.
Good Cheese Makes a Good Quesadilla
If you want a good quesadilla or sincronizada you have to use a good quality cheese. Oaxaca cheese, asadero cheese, manchego cheese, and Chihuahua cheese are all good options. In a pinch, you can use mozzarella. Quesadillas are never made with cheddar.
Try Preparing With Different Cheeses
Each Mexican cheese gives your quesadillas a distinct flavor. Try a number of different cheeses until you find your favorite. My favorite is asadero.
How to Make a Mexican Quesadilla
You always want to make quesadillas on the griddle never in a microwave. Microwaving them makes the tortilla soggy. You want them to be golden brown with the cheese evenly melted.
Don’t overdo it with the cheese. The flavors of the cheese and tortilla should be nicely balanced. Quesadillas prepared with flour tortillas are more popular in Northern Mexico in the states of Sonora, Chihuahua, Nuevo Leon and Taumalipas.
How to Make a Sincronizada
You will enjoy this ham and cheese variation on a quesadilla. It makes a heartier meal.
Did you know that quesadillas are delicious when you prepare them on the grill?
- Provecho!
Quesadillas
Ingredients
- 8 ounces of your favorite Mexican Cheese
- 16 corn tortillas.
Instructions
- Grate the cheese.
- Warm each tortilla until pliable.
- Add 1/2 ounce of cheese to each tortilla.
- Fold in half.
- Cook on each side until golden brown.
- Serve with salsa and guacamole on the side.
Notes
- You can also prepare with flour tortillas.
- In Guanajuato, they serve quesadillas with slices of lime.
“In a pinch you can use mozzarella”
You can usually get Monterey Jack about as easily as mozzarella, and it tastes much more similar to queso Oaxaca or Chihuahua than mozzarella does. (Sure, mozzarella has a much more similar texture to Oaxaca than Jack does, but once you melt it it really doesn’t matter that much.) It’s what I use in a pinch.
We’re travelling vicariously through food and film this week. Day 1 is LA and some Mexican food to accompany tonight’s film Mi vida loca (1993). Thanks for your recipes. The Quesadillas and Sincronizadas turned out really well. Shared your link to the Mother City Time FB page.
I think the protein values are low, if using ham.