- 1 pound tomatoes, cored and quartered
- 1 small onion, peeled and quartered
- 4 garlic cloves
- 1/4 cup canola oil
- 6 dried árbol chiles, stemmed
- 1 chipotle chile in adobo
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- Two 10-inch flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 2 small zucchinis, thinly sliced crosswise
- Chopped cilantro and thinly sliced Fresno chiles, for garnish
How to make this recipe
Preheat the broiler. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil. Broil 6 inches from the heat for 20 minutes, or until the tomatoes and onion are softened and nicely charred.
In a skillet, toast the árbol chiles over moderately low heat, stirring, until lightly charred, 3 minutes; transfer to a blender. Add the broiled tomatoes, onion and garlic along with the chipotle chile, vinegar and sugar and puree until smooth. Season the salsa <em>roja </em>with salt.
In a cast-iron skillet, heat 1 tablespoon of the oil. Place one tortilla in the skillet and scatter the cheese and zucchini on top evenly. Drizzle over some of the salsa <em>roja</em> and top with the second tortilla. Cook over moderately high heat until crisp on the bottom, 3 minutes. Flip the quesadilla, adding the remaining 1 tablespoon of canola oil, and cook until the cheese is melted, 2 minutes. Slice the quesadilla into wedges, transfer to a plate, garnish with the cilantro and Fresno chiles and serve.
Go for a simple tequila drink, such as a limey margarita, or a Paloma (made with grapefruit juice and soda).