Directions:

Preheat the Surgical Stainless Steel Griddle With Glass Lid on medium heat for 2 minutes. Place 1 tortilla in the Griddle and allow to cook for 3-5 minutes until desired crispness. On the second tortilla, spread a thin layer of hummus. Spread 1⁄4 cup salsa over hummus with a spoon or fork. Sprinkle with 1⁄4 of the green onions. Remove first tortilla from the Griddle and place on the top of the second tortilla. Place the entire "quesadilla" into the Griddle, with the uncooked tortilla on the metal surface, and cook for 3-5 minutes until desired crispiness. Slice into 4 equal pieces and serve.
Repeat with remaining ingredients.