Crunchy Quesadilla Stacks
"Recipe source: Ready Set Eat"Serves | Prep Time | Cook Time
Why I Love This Recipe
Use any ingredient combinations to your liking
Ingredients You'll Need
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup shredded Cheddar cheese
1 small avocado, pitted, peeled, chopped
1/4 cup sliced green onions (1/4 cup = about 2 onions)
1/2 teaspoon garlic salt
1 can (16 oz each) Rosarita® Traditional Refried Beans
10 flour tortillas (6 inch)
5 corn tostada shells (6-inch)
Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
Spray large skillet with cooking spray; heat over medium heat until hot. Brown both sides of each quesadilla stack in skillet until golden brown. Cut each into 4 wedges to serve.