Red Onion, Sour Cream and Smoked Salmon Quesadillas

Made as the recipe calls for, consider these appetizer portions.  If you want to move this up to main course status, you're going to have to increase the filling size proportionately.  It's nice to try something a little different in the quesadilla department.

2 6-8 inch flour tortillas
4 T. sour cream
2 T. finely chopped red onion

Toppings:
2 T. sour cream
4 T. smoked salmon
Red onion slivers
Small dill springs
6 thin lemon slices

Working with one at a time, toast tortillas over high heat in large dry skillet.  Place tortillas, toasted side down, on work surface.  Divide 4 T. sour cream and 2 T. red onion between tortillas.

Fold tortillas in half and cut each quesadilla into 3 wedges.  Garnish with the additional sour cream, salmon, onion slivers, dill and lemon slices.