Photo by Sonia Mendez Garcia

Sincronizadas de Pollo

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 6-8 minutes
Servings: 2-4 people
Loaded chicken quesadillas, or sincronizadas, with layers of flavors and plenty of melted cheese make this recipe a delicious treat!

Two flour tortillas filled with melted cheese and stacked together is a quesadilla, right? In Mexico, they refer to these as sincronizadas. "Syncronized" flour tortillas filled with a variety of fillings and plenty of melted cheese are delicious.

The more authentic Mexican 'quesadillas' are typically prepared with freshly made corn masa, NOT flour tortillas. The masa balls are pressed in a tortilla press then filled and  cooked on a comal or fried. I tell my friends all the time how I never had a flour tortilla quesadilla until I moved to Texas. Before that it was strictly corn tortillas for quesadillas.

One of the more typical sincronizadas is filled with ham, tomatoes, onions and avocado. This recipe uses both ham and chicken, perfect for a hearty meal for two or an appetizer for four.


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  1. Preheat griddle or large skillet to medium heat for 3 minutes. Smear a light coating of crema on two tortillas.
  2. Once griddle is hot, spray or drizzle a little oil in skillet. Place tortilla, crema side up on hot surface. Add three slices of ham and about 1/2 cup of cheese.
  3. Continue layering with ingredients in the order listed, mixing in a small amount of cheese as you go. The last layer should be cheese. Top with tortilla and spray or brush with oil.
  4. Place the lid on the skillet for 40 to 60 seconds. The steam will help the cheese melt in between layers. Once lightly browned and crisp on one side, carefully flip over and cook the other side.
  5. Transfer to cutting board and let sit for 1 minute before slicing into quarters. Serve with your favorite salsa.

Chef Notes

To prepare individual size sincronizadas, use a small flour tortilla labeled "fajita size". Prepare ahead and keep warm in a low temperature oven covered with foil.

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