Ingredients

• 1 cup masa
• 1 teaspoon kosher salt
• 3/4 cup warm water
• 1/4 cup Monterey Jack, grated
• 1/4 cup Cotija Blanco cheese, grated
• Chipotle Salsa, recipe follows
• Sprig cilantro
• 4 Roma tomatoes
• 1/4 cup diced onion
• 4 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 tablespoon chopped chipotle peppers
• 2 teaspoons sugar
• 1/8 cup pineapple juice
• 1 teaspoon kosher salt
• 1/8 cup fresh cilantro leaves
• 1 lime, juiced

Instructions

1. Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
2. Combine the cheeses and set aside.
3. To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
4. Preheat the oven to 375 degrees F.
5. Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.