In a hot pan, reheat the tortillas on both sides until soft, then roll them as tightly as you can, tie each roll with a cotton thread, and reserve.
Cut the stem off the habanero chilli and remove the seeds. In the same pan used for the tortillas, char the tomatoes, garlic, onion and the habanero, stirring constantly so that they are evenly blackened.
Once charred, blend together with the veggie stock. Heat a little oil and sauté the salsa adding salt and pepper to taste. Cook over low heat for about 10 minutes.
Heat enough oil to fry the tortilla rolls. Let them fry for a couple of minutes and turn them. Let them sit in a bowl with a napkin to absorb the excess oil.
Remove the thread from the tortillas and serve in a large plate, cover with the salsa, crumble the cheese and add on top