| 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 | T | Chopped red onion |
| 2 | T | Chopped dill |
| Salt and freshly ground | ||
| pepper | ||
| 4 | Thin slices smoked salmon | |
| dill sour cream- | ||
| 1/2 | c | Sour cream |
| 2 | T | 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 [email protected] (Shermeyer-Gail) on Jul 26, 1997
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