Quick Garbanzo Quesdillas

Name: Quick Garbanzo Quesdillas
Ingredients: 12 cup sunflower seeds, shelled (*); 12 cup red pepper, cooked (I use jarred); 14-12 teaspoon lemon zest, fresh; 1 -2 teaspoon lemon juice, fresh; 2 garlic cloves, peeled and smashed; 18-14 teaspoon ground cumin; 1 (15 1/2 ounce) can garbanzo beans, rinsed & drained; 12-23 cup green onion, chopped; 12 cup mild cheddar cheese, grated; 10 corn tortillas (5 spinach & 5 sun-dried tomato); 34-1 cup salsa (try fruited Fruited Chili Sauce)

11 ingredients

14 steps

Ingredients

12 cup sunflower seeds, shelled (*)
12 cup red pepper, cooked (I use jarred)
14-12 teaspoon lemon zest, fresh
1 -2 teaspoon lemon juice, fresh
2 garlic cloves, peeled and smashed
18-14 teaspoon ground cumin
1 (15 1/2 ounce) can garbanzo beans, rinsed & drained
12-23 cup green onion, chopped
12 cup mild cheddar cheese, grated
10 corn tortillas (5 spinach & 5 sun-dried tomato)
34-1 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.
2

Don't worry if there are very small bits of the sunflower seed left.
3

Lightly spray a non-stick skillet with cooking oil(**), then wipe out with paper towel so that there is barely anything left.
4

Spread one spinach tortilla with about 2 tbls of mixture.
5

Place in skillet.
6

Sprinkle with some cheese, onion and salsa***.
7

Place one sun-dried tomato tortilla on top.
8

Put skillet over medium-high heat.
9

Cook tortilla until the bottom is warm and turns soft.
10

Carefully turn over and cook another 1-2 minutes.
11

Remove and keep warm while making the rest.
12

* you can use 1/2-1 tbls jarred tahini in place of seeds.
13

**Do not oil skillet again.
14

***If salsa is a wet kind, remove from jar or bowl with slotted spoon.