2      medium        potatoes
                  1      medium        red bell pepper
                  1      large         jalapeno chile pepper
                  2      teaspoons     vegetable oil
                  1      small         onion -- diced 
                  2                    garlic cloves -- minced
                  1      tablespoon    lime juice or red wine vinegar
                  1      tablespoon    minced cilantro
                  1/2  cup           lowfat cubed sharp Cheddar cheese
                  salt and black pepper
                  4      medium        fat-free flour tortillas six-inch diameter

               "These quesadillas are such irresistible morsels that you may find
               yourself cooking up extra potatoes for dinner some night solely
               for the purpose of making them."

               The quesadillas, cut into small wedges, are tempting appetizers
               that would fit in well with entertaining. "Cut into quarters, they
               make rewarding snacks and are a great comfort food," Miller says.
               She points out that they can be made ahead of time and reheated,
               or assembled in advance and baked when needed.

               Boil or steam the potatoes 35 minutes or until tender. Allow them
               to cool, then peel and cut them into eighths.

               Cut the bell and chile peppers in half vertically and remove the
               stems, seeds and membranes. Slit each end so the peppers will lie as flat
               as possible, then place the halves skin side up on a broiler rack and
               position the rack close to the broiler. Broil the peppers until the
               skins are evenly charred and the flesh is tender, about 10 minutes.
               Remove, place the peppers in a paper bag or covered container,
               and seal. Set aside 15 minutes to steam and cool. (This makes the
               peppers easier to peel.) With a paring knife, pull off and discard
               the charred skin, then dice the peppers.

               Preheat the oven to 450 degrees. Heat the oil in a large nonstick
               frying pan over medium-high heat. Add the onions, garlic and
               potatoes, and saute until the onions and potatoes are lightly
               browned. Transfer to a bowl and mash briefly. Add the peppers,
               lime juice, cilantro and cheese. Season with salt and pepper, and
               mix well.

               Place 2 tortillas on an ungreased baking sheet. Place one-half of
               the potato mixture on each, and with a spatula, pat firmly to within 1/2
               inch of the tortilla edge. Cover each tortilla with a second one and
               press firmly in place. Bake 5 minutes on each side. Cut each tortilla
               stack into 6 wedges and serve hot.

               Makes 12 wedges, 4 to 6 servings.
               EACH 113 cals total, 18 calories from fat.

               Note: Instead of roasting a fresh red bell pepper, you could
               substitute one-half of a 7-ounce jar of roasted red peppers,
               drained.