| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer-e, Categories |
4 |
Servings |
INGREDIENTS
| 3 |
|
Tortillas (6-inch) |
| 1/4 |
c |
Grated monterey jack |
| 1/4 |
c |
Grated white cheddar |
| 2 |
tb |
Chopped red onion |
| 2 |
tb |
Chopped dill |
|
|
Salt and freshly ground pepper |
| 4 |
|
Thin slices smoked salmon -dill sour cream— |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Chopped fresh dill |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Sprinkle half the cheeses, onion, and
dill on each and season to taste with salt and pepper. Stack the 2 layers
and cover with the remaining tortilla. Brush with oil and grill for 3
minutes on each side or until crispy and cheese has melted.
Cut in quarters and top with Dill Sour Cream and Salmon Slices.
Yield: 4 firstcourse servings
DILL SOUR CREAM
Combine the sour cream and dill and season to taste with salt and pepper.
Cover and refrigerate. bring to room temperature before serving.
Yield: 1/2 cup
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted for you by Gail Shermeyer <4paws@netrax>
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1
#690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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