Crunchy Quesadilla Stack Recipe jdoochin

• 1 can (10 oz each) RoTel 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)

1. Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
2. Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell.
3. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
4. Spray large skillet with cooking spray; heat over medium heat until hot.
5. Brown both sides of each quesadilla stack in skillet until golden brown.
6. Cut each into 4 wedges to serve

tomatoes, cheddar cheese, avocado, green onions, garlic salt, beans, flour tortillas, corn tostada

Taken from www.chowhound.com/recipes/crunchy-quesodilla-stack-30926 (may not work)