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Potato and Cheese Quesadilla with Corn Salsa

2 cups fresh corn kernels or canned corn
1/2 medium red bell pepper, finely chopped
1/4 medium red onion, finely chopped
1/4 cup chopped cilantro leaves
1/2 tsp. salt
1 Tbsp. fresh lime juice
freshly ground pepper
1 medium baking potato, about 8 oz., peeled and cut in 1/4-inch cubes
1/2 cup fat-free chicken or vegetable broth
2 burrito-size whole wheat tortillas
1 cup (4 oz.) shredded lowfat Monterey Jack or Havarti cheese

To make the salsa, combine the corn, red pepper, onion, cilantro
and salt in a bowl. Mix in the lime juice and set aside. Preheat
the oven to 350 degrees.

Heavily spray a nonstick skillet with cooking spray. Over medium-high
heat, add the potato, stirring to coat it with the spray. Cook
until potato is well browned in spots, about 2 minutes, stirring
several times. Pour in the broth. Cook, stirring often, until
potatoes are almost soft and almost all the liquid has been absorbed,
about 8 minutes. Season to taste with pepper.

Spray another large skillet lightly with cooking spray. Set it over
medium-high heat. When the pan is very hot, add a tortilla. Heat
the tortilla until the bottom feels dry and crisp, about 1 minute.
Place it, crisp side down, on a baking sheet. Repeat with the second

Cover half of each tortilla with half the cooked potato. Sprinkle
cheese over the potatoes, covering them. Fold each tortilla in half
to cover the filling. Bake until the cheese melts, about 5 minutes.

To serve, cut each quesadilla in half. Place 1 half on each of 4
plates. Top with a quarter of the salsa and serve immediately.
Makes 4 servings, each containing 237 calories and 6 grams fat.


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