Griddled Zucchini & Oaxaca "Sincronizadas" with Crispy Cheese Lace

Instructions

1. 1

   Preheat your comal or a large cast-iron skillet over medium-high heat. While it warms up, toss 2 medium zucchini, sliced into thin half-moons and 1/2 cup frozen corn (thawed) in a bowl with 1 tbsp olive oil, 1/2 tsp dried Mexican oregano, 1/4 tsp ground cumin, and 1/4 tsp Kosher salt.

   4 min

   Tip: Mom math: Do not salt the zucchini until right before it hits the pan, or it'll weep water and steam instead of charring.

2. 2

   Drop the seasoned zucchini and corn onto the hot griddle in an even layer. Let it sit untouched for 2 minutes to get a good dark char, then toss and cook for another 2-3 minutes until tender but not mushy. Scrape the veggies into a bowl and lower the heat to medium.

   5 min

   Tip: We want actual browned bits here. Texture contrast is what separates a sad lunch from a great one.

3. 3

   While the veggies char, make your quick crema. In a small bowl, whisk together 1/3 cup Mexican crema, 1 small jalapeño, finely minced, the juice of 1 whole lime, and 1/4 tsp Kosher salt. Taste it—then decide if it needs more salt. Set aside.

   3 min

   Tip: This acid-forward finish is mandatory. It cuts right through the rich, buttery cheese crust we're about to make.

4. 4

   Time to build. Lay 2 of the 4 fajita-size flour tortillas flat on your work surface. Divide half of the 1.5 cups Oaxaca cheese (pulled into strings) between them. Top with the charred zucchini and corn mix, scatter 2 whole scallions, thinly sliced over the veg, and finish with the remaining cheese. Cap with the remaining 2 tortillas.

   2 min

   Tip: Pulling the Oaxaca into thin strings (like string cheese) helps it melt perfectly and evenly. Don't just chop it into blocks.

5. 5

   Place the sincronizadas on the medium-heat comal. Press down gently with a spatula. The goal here is for the cheese to melt and actively spill out the sides onto the hot metal. Let it sizzle for 3-4 minutes until the bottom tortilla is deeply golden and the escaped cheese forms a dark, crispy lace (a costra).

   4 min

   Tip: Do not panic when the cheese hits the pan. That crispy frico edge is the chef's treat. Let it brown; it will release easily when it's crispy.

6. 6

   Carefully slide your spatula completely under the sincronizada, grabbing the crispy cheese lace too, and confidently flip. Cook the second side for 2-3 minutes until equally golden and crisp. Transfer to a cutting board.

   3 min

   Tip: If your cheese lace breaks off during the flip, just tuck it back in or eat it immediately. We're not suffering for lunch.

7. 7

   Let them rest for 1 minute so the molten Oaxaca cheese sets just enough to hold together. Cut into hearty wedges and serve immediately with generous dollops of the jalapeño-lime crema.

   2 min

   Tip: If you have some crunchy radishes or pickled red onions in the fridge, throw them on the plate for extra brightness.