Quick Garbanzo Quesdillas

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!

• Ready In: 45 mins
• Yields: 5 tortillas

Ingredients

• 1⁄2 cup sunflower seeds, shelled (*)
• 1⁄2 cup  red pepper, cooked (I use jarred)
• 1⁄4-1⁄2 teaspoon lemon zest, fresh
• 1 -2  teaspoon lemon juice, fresh
• 2  garlic cloves, peeled and smashed
• 1⁄8-1⁄4 teaspoon ground cumin
• 1 (15 1/2ounce) can garbanzo beans, rinsed & drained
• 1⁄2-2⁄3 cup green onion, chopped
• 1⁄2 cup mild cheddar cheese, grated
• 10  corn tortillas (5 spinach & 5 sun-dried tomato)
• 3⁄4-1  cup salsa (try fruited Fruited Chili Sauce)

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.