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2 cups Queso Fresco, crumbled and divided into ½ cup servings
8 corn tortillas
2 cups ham, cubed
Salt and pepper to taste
8 eggs
1 tomato, diced
1 medium onion, diced
2 Serrano chilies, finely diced
½ cup cilantro, finely diced


Place a dry griddle or cast-iron skillet over medium-high heat. Place a tortilla on the skillet and sprinkle with cheese. Add ½ cup of ham and top with more cheese. Place another tortilla on top. Cook until light golden for about 1 - 2 minutes. Flip over and cook until golden brown. Set aside on a plate. This is a sincronizada (or a blending of ingredients).

Cook the eggs to your preference. Once eggs have been cooked, place over sincronizada and top with Pico de Gallo salsa (see below).

Pico de Gallo Salsa:
Combine Serrano chilies, tomato, onion and cilantro in a bowl.