Synchronized flour tortillas stacked and loaded with cheese and more!
1cupmashed pinto beansblack beans or refried beans
1cupsauteed pepperslightly seasoned, of your choice ( I combined poblanos, anaheims, jalapeños, green bell, red bell, and pickled cherry peppers)
1 1/2cupsof a good melting cheesesuch as monterey jack, Oaxaca, Chihuahua or queso quesadilla, shredded
Avocado or grapeseed oil for brushing the tortillas
12flour tortillasno bigger than 6 inches
Preheat a large griddle pan to medium heat for 3-5 minutes.
Lay out 4 tortillas, add enough beans to cover the surface of each tortilla. Add some cheese, another tortilla, a layer of peppers, more cheese and finally the last tortilla.
Add a little oil to the griddle pan and add the quesadillas. Brush the tops with more olive oil and cover them lightly with foil paper. This will create a little steam and help melt the cheese. Flip over when nicely browned and cook for another few minutes.
Remove from griddle and let stand for 5 minutes before serving. Cut into quarters and serve with your favorite salsa.
For the single stacked sincronizada: These were two 5 inch homemade tortillas with a generous amount of pepper jack cheese, thin sliced tomatoes, thin sliced jalapeños, this sliced onion and more cheese! When the cheese began to melt, te oils from the cheese were enough to crisp up the tortilla. I did not need to add any more oil. Add cheese to both tortillas in the pan. Add ham, tomatoes, jalapeños and onions. Stack and continue cooking until desired crispiness. Serve with your favorite salsa!