Ingredients:

• 2 ten-inch  Flour Tortillas
• 3/4 cup  shredded Chihuahua  cheese
• 2 thinly sliced turkey ham  or shredded cooked chicken
• 1/3 cup grated Monterrey jack
• pico de gallo
• guacamole
• butter or olive oil

 ** If you don't like the cheese I have used, substitute with your favorite cheese, that melts well. If you like a cheese with a mild or strong flavor use that instead, use a combination of cheeses or just one kind is also fine. The difference between quesadilla and sincronizada is the filling. Quesadilla only has cheese and sincronizada has cheese and another filling. You can try different fillings, like shredded beef, chilorio, barbacoa, pork, tuna, carne asada, it's really up to you and your taste buds.

Preparation:
Make a thin layer of half the Chihuahua cheese over one of the  Tortillas. Cover with a layer of the ham, or shredded chicken. Top with an even layer of the remaining Chihuahua or the Monterrey cheese. Cover with the second tortilla. Heat a comal or heavy griddle on medium heat so that the sincronizada will cook through and not burn. Press down firmly to seal the tortillas as  the cheese starts to melt. If you like a golden crisp, rub a little butter or olive oil on each side. When one side is crisp flip to do the same to the other side.

Serving suggestions:

Cut into wedges, serve with a side of guacamole, cooked or re fried beans, sour cream, and your favorite salsa, like pico de gallo goes well with it. Garnish with cilantro.