Crunchy Quesadilla Stack

• 1 Can Ro*Tel Original Diced Tomatoes & Green Chilies drained
• 1 PAM Original No-Stick Cooking Spray
• 1 Cup shredded sharp Cheddar cheese
• 1 Small avocado pitted
• 1 Cup shredded cooked chicken (can be a meatless meal also
• 1/4 Cup sliced green onions
  
• 1 Teaspoon garlic salt
• 1 Can Rosarita Traditional Refried Beans (16 oz each)
• 10 Medium flour tortillas (6-inches each)
• 5 fried corn tostada shells (6-inches each)

Directions

1. Spray large skillet with cooking spray; set aside. 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. Spoon tomato mixture over shell; top with remaining flour tortillas to form 5 quesadillas stacks.
3. Spray large skillet with cooking spray. Brown both sides of each quesadilla stack in prepared skillet over medium heat until golden brown. Cut each into 4 wedges to serve.