Crunchy Quesadilla Stacks
INGREDIENTS
  • 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)
DIRECTIONS
  1. STEP ONE
  2. Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
  3. STEP TWO
  4. 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.
  5. STEP THREE
  6. 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.
RECIPE BACKSTORY
Use any ingredient combinations to your liking