Instructions: In bowl, combine tomatoes, coriander, jalapeno, onion, lime juice and salt.

(Can be made a few hours ahead; drain before using.)

Arrange tortillas on work surface and spoon tomato mixture over one half of each tortilla. Sprinkle with cheese. Fold plain half of tortilla over filling and press gently to seal. Brush lightly with olive oil and place on greased grill over medium-high heat. Cook for about 4 minutes on each side or until browned and crisp. Cut each into 4 wedges and garnish with sour cream and green onion.

Yield: 16 wedges

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