Ingredients

• 8 flour tortillas, taco size
• 5 ounces garlic herb cheese, softened (recommended: Boursin)
• 6 ounces smoked salmon
• 2 tablespoons capers
• 1 cup shredded monterey jack cheese
• 1/2 cup sour cream
• 1 tablespoon fresh dill, finely chopped
• 1 avocado, sliced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 red onion, sliced
• Creme fraiche, optional

Instructions

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
2. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
3. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.