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Crunchy Quesadilla Stacks

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"Recipe source: Ready Set Eat"

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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.

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