Vegetarian Potato Quesadilla's

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Vegetarian Potato Quesadilla's

 

1 tablespoon olive oil

2 small onions -- thinly sliced

1 large russet potato -- peeled & diced

1 cup vegetable broth

salt -- to taste

pepper -- to taste

6 8-inch flour tortillas

1/2 cup low-fat sour cream

1 medium tomato -- chopped

2 fresh jalapenos -- thinly sliced

 

Heat oil in a medium non-stick skillet over medium hea; add half the onions

and cook until golden brown about 5 mintues.

Stir in diced potatoes and cook 1 minute. Stir in broth and simmer until the

potatoes are tender and liquid has been absorbed, about 8 minutes.

Season to taste with salt and pepper.

Preheat oven to 400F. Coat 2 nonstick baking sheet with cooking spray.

Arrange 3 tortillas on the baking sheet, top with potato mixture and

remaining tortillas. Coat top tortilla with cooking spray.

Bake turning once until lightly browned and heated through, about 10

minutes. Cut each into wedges.

Serve with sour cream, tomatoes and jalapenos passed at the table.

Makes 24 wedges.