Combine tomatoes, cheese, green onions and garlic
salt in medium bowl; blend well.
Spread about 1/3 cup beans to edge of 5 flour
tortillas; top each with tostada shell.
Spoon tomato mixture over shell; top with remaining
flour tortillas to form 5 quesadilla stacks.
Grill both sides of each quesadilla stack over
medium heat in large skillet coated with cooking
spray until golden brown.
Cut into 4 wedges.
Originally Submitted
11/7/2009
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