Yield: 4 servings or 16 appetizer wedges
1/2 cup cooked Shrimp, coarsely chopped
4 Flour Tortillas
1 cup Monterey Jack Cheese, shredded
1/4 cup Green Onion tops, thinly sliced
1 Tbsp Cilantro or Parsley, finely chopped
Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Cook in lightly greased skillet over medium heat until golden brown on both sides. Cut each tortilla into 4 wedges.
Smoked Salmon & Lox