Crunchy Quesadilla Stack

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5 Easy
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Ingredients (8)

  • 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)


This delicious Mexican recipe includes refried beans, spicy diced tomatoes , cheese and avocado layered in tortilla and crunchy corn tostadas.


  1. 1Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
  2. 2Spread 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.
  3. 3Spray 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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