Total Time
45mins
Prep 25 mins
Cook 20 mins

I was making some cheese quesdillas for my extremely picky DGD and myself. I got out some hummus and liquid pepper to spread on top of mine and this idea was born!

Ingredients Nutrition

Directions

  1. Put first 7 ingredients into a food processor or blender and process until smooth, about 2-3 minutes. Don't worry if there are very small bits of the sunflower seed left.
  2. Lightly spray a non-stick skillet with cooking oil(**), then wipe out with paper towel so that there is barely anything left.
  3. Spread one spinach tortilla with about 2 tbls of mixture. Place in skillet.
  4. Sprinkle with some cheese, onion and salsa***.
  5. Place one sun-dried tomato tortilla on top.
  6. Put skillet over medium-high heat. Cook tortilla until the bottom is warm and turns soft. Carefully turn over and cook another 1-2 minutes.
  7. Remove and keep warm while making the rest.
  8. * you can use 1/2-1 tbls jarred tahini in place of seeds.
  9. **Do not oil skillet again.
  10. ***If salsa is a wet kind, remove from jar or bowl with slotted spoon.

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