Instructions: MAKES 24 WEDGES LACTO

Heres one way to reduce the fat in a quesadilla: eliminate the cheese entirely. Thats 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.

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