Zucchini Quesadilla with Spicy Salsa Roja

Ingredients

• 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

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