What's the difference between a quesadilla and a sincronizada?

A quesadilla is one tortilla, folded over a filling and toasted. A sincronizada is two tortillas sandwiched together, typically with ham and cheese. It's its own dish, common in Mexican breakfast spots. Most American recipes call two-tortilla builds quesadillas, but they're not. One tortilla, folded. That's a quesadilla.

Can I use corn tortillas instead of flour?

Yes, and in Oaxaca that's the traditional choice. Fresh masa corn tortillas make an excellent quesadilla — the flavor is earthier and the texture is distinct from flour. For this recipe, flour is the call because Arizona is Sonoran wheat country and a large, pliable flour tortilla gives you the surface area to spread cheese wall to wall and fold cleanly. If you're using corn, go smaller and be gentle at the fold. The result is different, not lesser.

What can I substitute for Oaxacan cheese?

Monterey Jack is the closest substitute. It melts clean and has a mild flavor that lets the carnitas lead. Pepper Jack if you want heat built into the cheese. Avoid pre-shredded blends if you can; the anti-caking coating affects how they melt. If you can find Oaxacan at a Mexican grocery or well-stocked store, use it. The pull is worth it.

Can I make these ahead?

Make the carnitas and salsa verde crema ahead — both keep well in the fridge for several days. Cook the quesadillas to order. A quesadilla assembled and refrigerated before cooking goes soggy. Two minutes of active cooking time per quesadilla is all it takes, so there's no real advantage to pre-assembling.

Smoked Carnitas Quesadillas - Chiles and Smoke

Name: Smoked Carnitas Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large flour tortillas (10–12 inch); 1 lb smoked carnitas, shredded (from the Smoked Carnitas recipe); 2 cups Oaxacan cheese, pulled into strips (about ½ cup per quesadilla); 2 tablespoons unsalted butter, divided (½ tablespoon per quesadilla); ½ cup Mexican crema; ½ cup Charred Salsa Verde; Pinch of kosher salt; Quick Pickled Red Onions; Quick Pickled Jalapeños; Fresh cilantro; Lime wedges

Ingredients

Scale

Quesadillas

4 large flour tortillas (10–12 inch)
1 lb smoked carnitas, shredded (from the <a class="underline underline underline-offset-2 decoration-1 decoration-current/40 hover:decoration-current focus:decoration-current" href="https://www.chilesandsmoke.com/smoked-carnitas/">Smoked Carnitas recipe)
2 cups Oaxacan cheese, pulled into strips (about ½ cup per quesadilla)
2 tablespoons unsalted butter, divided (½ tablespoon per quesadilla)

Salsa Verde Crema

½ cup Mexican crema
½ cup Charred Salsa Verde
Pinch of kosher salt

For Serving

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Instructions

Make the salsa verde crema. Whisk together Mexican crema, charred salsa verde, and a pinch of salt in a small bowl until smooth. Set aside.
Crisp the carnitas. Heat the comal or skillet over medium-high heat. Add ½ tablespoon butter and let it melt. Add the carnitas in a single layer, press down, and leave undisturbed for 2–3 minutes until edges are caramelized. Remove and set aside. Do not wipe the pan.
Butter and lay the tortilla. Reduce heat to medium. Add another ½ tablespoon butter to the comal. Once melted, lay the tortilla flat. It should sizzle gently, not aggressively.
Spread the cheese and add carnitas. Spread ½ cup Oaxacan cheese evenly across the entire tortilla surface. Add one quarter of the crisped carnitas to one half of the tortilla only, on top of the cheese.
Fold when the cheese starts to melt. After 2–3 minutes, when the cheese at the edges begins to melt and the bottom is turning golden, fold the empty half over the carnitas half. Press down firmly with a spatula for 30 seconds.
Toast both sides. Cook for another 1–2 minutes until the bottom is deep golden. Flip and toast the second side for 1–2 minutes. Remove from the comal and rest for 1 minute.
Cut and serve. Cut into 3 wedges and serve immediately with salsa verde crema, pickled red onions, pickled jalapeños, fresh cilantro, and lime wedges.
Repeat for remaining 3 quesadillas.

Notes

Cheese: Monterey Jack is the closest substitute for Oaxacan. Pepper Jack for heat. Measure with your heart.
Jalapeños inside: Chop pickled jalapeños fine and fold into the crisped carnitas before building for heat in every bite.
Make-ahead: Carnitas keeps in its drippings up to 4 days. Salsa verde crema keeps 5 days. Cook quesadillas to order.
Keeping warm: Hold finished quesadillas on a wire rack in a 200°F oven. Do not stack. They will steam and go soft.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Cast Iron, Comal, Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 Quesadilla
Calories: 465
Sugar: 1.4 g
Sodium: 1539.4 mg
Fat: 25.5 g
Carbohydrates: 29.2 g
Protein: 29.3 g
Cholesterol: 77.9 mg