Crunchy Quesadilla Stack
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 5
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 5
Difficulty: easy
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)
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 286 mg | 28% |
Carbohydrate | 58 g | 19% |
Cholesterol | 22 mg | 7% |
Total Fat | 23 g | 35% |
Iron | 4 mg | 24% |
Calories | 506 kcal | 25% |
Sodium | 1403 mg | 57% |
Protein | 16 g | 33% |
Saturated Fat | 9 g | 43% |
Sugars | 4 g | 0 |
Vitamin C | 6 mg | 10% |
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.
Crunchy Quesadilla Stack