Quick Garbanzo Quesdillas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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 1/2 ounce) 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.
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