Crunchy Quesadilla Stack Recipe

Name: Crunchy Quesadilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 -2 cup shredded cooked chicken (amt to your liking); 1 (10 ounce) can Rotel diced tomatoes; 1 cup shredded cheddar cheese; 1 small avocado, chopped; ¼ cup sliced green onion (about 2 onions); 1 teaspoon garlic salt; 10 flour tortillas; 1 (16 ounce) can refried beans; 5 corn tostadas, fried; cooking spray; olive; jalapeno pepper; green chili; bell pepper

Servings: persons

1 -2 cup shredded cooked chicken (amt to your liking)
1 (10 ounce) can Rotel diced tomatoes
1 cup shredded cheddar cheese
1 small avocado, chopped
¼ cup sliced green onion (about 2 onions)
1 teaspoon garlic salt
10 flour tortillas
1 (16 ounce) can refried beans
5 corn tostadas, fried
cooking spray
olive
jalapeno pepper
green chili
bell pepper

1
Combine chicken, tomatoes, cheese, avacado, green onions, and garlic salt.
2
Mix well.
3
Spread about 1/3 cup of beans to edge of tortillas.
4
Top each with tostada shell.
5
Spoon chicken mixture over shell; top with remaining flour tortillas.
6
Grill both sides over medium heat in skillet coated with cooking spray until golden brown.
7
Cut into wedges.
8
Serve with sour cream, salsa, etc.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 -2 cup shredded cooked chicken (amt to your liking), 1 (10 ounce) can Rotel diced tomatoes, 1 cup shredded cheddar cheese, 1 small avocado, chopped, and more.

Yes, Crunchy Quesadilla Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Quesadilla Stack

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