| 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
4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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