Preheat oven to 450 degrees. Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and let cool.
Cut each avocado in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place avocado flesh in the bowl of a food processor or blender. Add the cooled tomatillos, onion, cilantro, garlic, jalapeno, lime zest and juice, honey, salt, and pepper to the bowl. Pulse for 1 to 2 minutes until creamy and smooth. Adjust the salt and pepper, if needed. Set aside.
In a large bowl, combine the masa harina, 1 3/4 cups of the warm water, and the salt. Stir together until smooth.
Using the palms of your hands, knead the dough together until it becomes on mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the remaining 1/4 cup warm water and knead again. Let the dough rest for 20 minutes.
Add the 2 tbsp. of cold water to the rested dough and knead the dough for 2 minutes until the water is fully incorporated.
Divide the dough into 10 equal pieces, about 2 ounces each, and roll into balls the size of golf balls.
Hold one of the balls of dough in the palm of your hand. Gently press your free thumb into the center of the ball to form an indentation. Then start to flatten the dough to form a larger disk so it looks like a small bowl. To the center of the disk, add 2 tsp. of the cheese. Bring the edges of the disk over the cheese and squeeze together to form a ball shape of dough so the cheese is secured inside. Gently work the ball of dough into a flat disk about 3 inches in diameter. Brush the disk with olive oil, place on plate, and cover with a clean, damp kitchen towel. Repeat this process for the remaining pupusas.
Heat a large skillet over medium high heat. Lay 2 pupusas in the skillet at a time and cook for 3-4 minutes on each side, until the outsides are golden brown and the dough has slightly puffed.
Serve immediately with the tomatillo avocado salsa.
Source: Absolutely Avocados by Gaby Dalkin, Houghton Mifflin Harcourt Publishing, April 2013