1Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
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.
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
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.