Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
Red Chile Sauce:
Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.