Quick Garbanzo Quesdillas Recipe

Name: Quick Garbanzo Quesdillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sunflower seeds, shelled (*); ½ cup red pepper, cooked (I use jarred); 14-½ teaspoon lemon zest, fresh; 1 -2 teaspoon lemon juice, fresh; 2 garlic cloves, peeled and smashed; 18-¼ teaspoon ground cumin; 1 (15 1/2 ounce) can garbanzo beans, rinsed & drained; 12-⅔ cup green onion, chopped; ½ cup mild cheddar cheese, grated; 10 corn tortillas (5 spinach & 5 sun-dried tomato); 34-1 cup salsa (try fruited Fruited Chili Sauce)

Servings: persons

½ cup sunflower seeds, shelled (*)
½ cup red pepper, cooked (I use jarred)
14-½ teaspoon lemon zest, fresh
1 -2 teaspoon lemon juice, fresh
2 garlic cloves, peeled and smashed
18-¼ teaspoon ground cumin
1 (15 1/2 ounce) can garbanzo beans, rinsed & drained
12-⅔ cup green onion, chopped
½ cup mild cheddar cheese, grated
10 corn tortillas (5 spinach & 5 sun-dried tomato)
34-1 cup salsa (try fruited Fruited Chili Sauce)

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.

2479

kcal

Calories

122

Fat

340

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup sunflower seeds, shelled (*), ½ cup red pepper, cooked (I use jarred), 14-½ teaspoon lemon zest, fresh, 1 -2 teaspoon lemon juice, fresh, and more.

Yes, Quick Garbanzo Quesdillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Garbanzo Quesdillas

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