Hummus Quesadilla with SABRA® Roasted Red Pepper Hummus

Recipe Ingredients
INGREDIENT	QUANTITY
INGREDIENT	100 servings	1 Serving
Ingredient SABRA® Roasted Red Pepper Hummus	Quantity - 100 Servings 8 lbs. + 14 oz.	Quantity - 1 Serving 1/5 oz.
Ingredient USDA Pinto Beans, canned, low sodium	Quantity - 100 Servings 1 Gal. + 2 Qts. + 1 c.	Quantity - 1 Serving 1/4 c.
Ingredient USDA Cheese, cheddar, reduced fat, shredded (100012)	Quantity - 100 Servings 6 lbs. + 4 oz.	Quantity - 1 Serving 1 oz.
Ingredient USDA Rice, brown, parboiled (101301)	Quantity - 100 Servings 6 lbs. + 4 oz.	Quantity - 1 Serving 1 oz.
Ingredient USDA Salsa, pouch (110186)	Quantity - 100 Servings 3 lbs. + 2 oz.	Quantity - 1 Serving 1 Tbsp.
Ingredient Sour Cream, reduced fat	Quantity - 100 Servings 1 Qt. + 2 2/3 c.	Quantity - 1 Serving 2 tsp.
Ingredient Cilantro, chopped	Quantity - 100 Servings 1 c. + 4 tsp.	Quantity - 1 Serving 1/4 tsp.
Ingredient Cumin, ground	Quantity - 100 Servings 4 tsp.	Quantity - 1 Serving dash
Ingredient Chili powder	Quantity - 100 Servings 4 tsp.	Quantity - 1 Serving dash
Ingredient Flour tortilla, Whole Grain Rich	Quantity - 100 Servings 100 - 6"	Quantity - 1 Serving 1-6 " tortilla

Preparation

1. Preheat panini press or grill to approximately 375°F.

2. Cook brown rice according to manufacturer directions, so that the grains are hot and completely tender. Fluff the cooked rice with a fork, and mix in chili powder and cumin. Hold hot until needed.

3. In a large bowl, add SABRA^® Roasted Red Pepper hummus and pinto beans. Fold gently to incorporate. Hold cold in the refrigerator until needed.

4. In a bowl, add salsa, cilantro and sour cream to create a creamy salsa. Stir to combine. Reserve and hold cold in the refrigerator until needed.

5. To build quesadillas, layer half of a tortilla with approximately 1 cup total of the hummus and bean mixture and cooked rice. Add 1 oz. shredded cheese.

6. Fold tortilla in half, and cook on preheated press or grill until the quesadilla is hot, and the cheese has completely melted.

7. Slice quesadilla into triangles and serve immediately, alongside 4 teaspoons of the reserved creamy salsa.