Recipe: Bean and Cheese Sincronizada

Living in Mexico for six months has taught me a lot about food. Mexico is known for cheap, easy, and calorie dense foods. One of my favorites is a spin-off of the quesadilla: the sincronizada. Sincronizadas differ from quesadillas only in the use of two tortillas. Quesadillas sandwich goodies in one folded tortilla while sincronizadas sandwich the goods between two. I prefer to make sincronizadas because it is less work for more food. More food is important to touring cyclists.

The ingredients:

Ingredients

Your imagination is the limit when it comes to filling a quesadilla. I usually select beans and cheese, with a touch of hot sauce for flavor. The cheese is typically queso oaxaca (known as string cheese in the US). This is the cheapest I’ve found for a balanced, calorie-dense meal. It is also very high in protein. If you want, add a slice of tomato.

Other options:

  • mushrooms
  • flor de calabaza (my favorite quesadilla made from the orange flower of squash plants)
  • meat (nearly any kind)

In Oaxaca, Jess substituted home-made chili for the beans earning him a top ten finish for best meals.

Preparation:

Prep

For quesadillas, use half the ingredients and fold in half. If the tortilla is stiff, warm until it can be folded without breaking.

Cook:

CookedSincronizada

Fry on a dry skillet until golden brown and the cheese is melted. Use oil if you want.

The final stage?

EatingSincronizada

Feast till full!!!

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