Ingredients Jump to Instructions ↓

  1. 3 Six-inch tortillas

  2. 1/4 cup 36g / 1 1/3oz Grated Monterey Jack cheese

  3. 1/4 cup 36g / 1 1/3oz Grated white cheddar cheese

  4. 2 tablespoons 30ml Chopped red onion

  5. 2 tablespoons 30ml Chopped fresh dill Salt - to taste Freshly ground black pepper - to taste

  6. 1/2 cup 118ml Dill sour cream*

  7. 4 Smoked salmon - (thin slices)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Included in this recipe collection 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 the Dill Sour Cream and salmon slices.


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