Yield: 24 servings
|1 tablespoon||Olive oil|
|2 smalls||Onions; thinly sliced|
|1 large||Russet potato|
|\N \N||Peeled and cut into 1/4-inch cubes|
|1 cup||Vegetable broth|
|\N \N||Salt and freshly ground black pepper; to taste|
|6 \N||Flour tortillas; (8 inch)|
|1 cup||Low-fat sour cream|
|1 medium||Ripe tomato; chopped|
|2 \N||Fresh or pickled jaIapeno chile peppers; thinly|
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 low-fat 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 non-stick 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@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 40 Converted by MM_Buster v2.0l.