To make the salsa: Use a sharp knife to slice the stem end and blossom end from the oranges and tangerines, then pare away the peel and white pith. Use the knife to cut the segments away from the membranes and drop them on the cutting board, saving the juice that drips down. When all the membranes have been emptied, squeeze the membranes over the bowl of juice and save the juice for the quesadillas. If there are seeds, remove them with the tip of your paring knife and discard. Chop the segments in 1/4- to 1/2-inch pieces and put them in a bowl. Add the onion, mint, honey, salt and red Fresno or jalapeños, and toss gently to mix.
For the quesadillas: In a food processor bowl, drop the garlic cloves through the feed tube with the machine running. When they are minced, add the edamame. Spread the pumpkin seeds in a large skillet and place over medium-high heat. Swirl the pan and keep the seeds moving until they start to smell toasty and pop. Transfer the hot seeds to the food processor. (If using tahini, add it instead of pumpkin seeds.)
Secure the lid on the processor and grind the edamame mixture until smooth, scraping down once or twice. Add the orange and lemon juice, olive oil, salt and cumin, and process again. It should be thick and smooth. Taste, and if you want more salt, add to taste (makes about 2 cups).
To make the quesadillas: Lay out 4 tortillas on a cutting board. Spread about 1/2 cup of the edamame mixture on each one. Top each with another tortilla and press gently to adhere.
Place a large skillet over medium-high heat and let it get hot, for about 1 minute. Carefully place a quesadilla in the pan and cook for a minute, then use a spatula to peek underneath. When the tortilla is spotted with brown, flip the quesadilla and cook for another minute.
