Greek Quesadillas with Tzatziki Sauce

By ezunich

Ingredients

• 1 1/2 cups cucumber (peeled, seeds removed, chopped and patted dry)
• 3/4 cups greek yogurt
• 1 tablespoon lemon juice
• 3/4 teaspoons dried dillweed
• Hummus
• 15 ounces garbanzo beans (drained, liquid reserved)
• 2 tablespoons olive oil
• 1/2 teaspoons ground cumin
• 3 cloves garlic (finely minced)
• 1 tablespoon lemon juice
• crushed red pepper flakes (Pinch or more)
• 12 flour tortillas (8-inch)
• 1/2 cups roasted red peppers (bottled, sliced and patted dry)
• 1 1/4 cups feta cheese crumbles

Preparation

Step 1

For the Tzatziki Sauce: Mix all ingredients until well blended . Refrigerate at least one hour.
For the Hummus: Put all ingredients in blender or food processor except reserved garbanzo bean liquid and pulse until mixture is fairly well blended. It will be dry. Add bean liquid tablespoon by tablespoon blending in between each addition until it is of spreading consistency. Set aside in refrigerator.
To Assemble Quesadillas and Cook: Spread hummus on 6 of the 12 flour tortillas. Layer with red peppers and sprinkle with feta cheese. Cover each tortilla with another tortilla and grill on both sides over medium heat in a lightly greased skillet until golden brown. Cut each tortilla into wedges and serve with Tzatziki Sauce.