Recipe - Potato Quesadillas

1 tablespoon Olive oil
2 small Onions; thinly cut or sliced up
1 lg Russet potato
Peeled and cut into 1/4inch
cubes
1 cup Vegetable broth
Salt and freshly ground
black pepper; to taste
6 Flour tortillas; (8 inch)
1 cup Lowfat sour cream
1 md Ripe tomato; chopped
2 Fresh or pickled jaIapeno
chile peppers; thinly
Sliced

MAKES 24 WEDGES LACTO

Here's one way to reduce the fat in a quesadilla: eliminate the cheese
entirely. That's what the street vendors in Mexico City do when they serve
potato quesadillas. Unfortunately, the vendors also fry the potatoes in a
sea of oil or lard. To make a lowfat version, we simmer the spuds in
vegetable stock.

In medium nonstick skillet over medium heat, heat oil. Add half the onions
and cook, stirring often until golden brown, about 6 minutes. Stir in
potatoes and cook for 1 minute. Stir in broth and simmer until the potatoes
are tender and liquid has been absorbed, about 8 minutes. Season with salt
and black pepper.

Preheat oven to 400 F. Coat 2 nonstick baking sheets with nonstick spray.
Arrange 4 tortillas on baking sheets. Divide potato mixture among tortillas
and spread evenly. Top each with 1 tortilla.

Coat tops of quesadillas with nonstick spray. Bake, turning once, until
lightly browned and heated through, about 10 minutes. Cut each quesadilla
into 8 wedges. Arrange sour cream, tomatoes, jalapeno and remaining onions
in separate serving bowls. Serve with quesadillas and pass at the table.

Recipe excerpted from Healthy Latin Cooking by Steven Raichlen (Rodale,
1998).

PER SERVING: 60 CAL.; 1G PROT.; 3G TOTAL FAT (1G SAT. FAT); 8G CARB.; 4MG
CHOL.; 98MG SOD.; 1G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 40

Converted by MM_Buster v2.0l.