1 tbs olive oil
2 sm onions; thinly sliced
1 lg Russet potato, peeled and cut into 1/4-inch cubes
1 cup vegetable broth
Salt and freshly ground black pepper; to taste
6 flour tortillas; 8 inch
1 cup low-fat sour cream
1 md ripe tomato; chopped
2 fresh or pickled jalapeño chile peppers; thinly sliced

1. 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.

2. 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.

3. 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. Makes 24 wedges.