Ingredients
- 1 lb tomatoes, cored and quartered
- 1 small onion, peeled and quartered
- 4 garlic cloves
- 1⁄4 cup canola oil, divided
- 6 dried chilies de árbol, stemmed
- 1 chipotle chili in adobo
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- Kosher salt
- 2 (10-inch) flour tortillas
- 1⁄2 cup shredded Monterey Jack cheese
- 2 small zucchinis, thinly sliced crosswise
- Chopped cilantro and thinly sliced Fresno chilies, for garnish*