Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well. Spread 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. Spray large frying pan 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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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 233 (36%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 27.7mg||9 %|
|Sodium 1739.8mg||60 %|
|Potassium 531.8mg||14 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 19.1g|
|Protein 22.9g||33 %|
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Calories per serving: 648
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