8 oz. smoked salmon
2 cloves garlic, minced
1 tsp. dried dill
1/2 tsp. pepper
4 flour tortillas
2 cups Monterey Jack cheese
1 Tbsp. oil

Saute salmon, garlic dill and pepper in olive oil. Spread mixture over 1/2 of each flour tortilla and sprinkle with cheese. Fold tortillas over and return to skillet to brown on both sides and to melt cheese. Slice into quarters and serve with salsa.

The Skinny: Use low fat cheese and fat free non-stick spray in place of the oil.