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Red Onion, soured cream, and Caviar Quesadillas

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These red onion, soured cream and caviar quesadillas offer a sophisticated twist on a classic Mexican staple, transforming simple flour tortillas into a luxurious vegetarian starter. The combination of crisp, toasted bread and the cool, tangy richness of soured cream provides the perfect base for the salty pop of caviar and the sharp bite of red onion. It is a dish that balances textures and temperatures beautifully, making it an excellent choice for a refined brunch or an impressive evening canapé.

Quick to assemble and visually striking, this recipe is ideal for entertaining when time is short but you want to deliver maximum impact. The addition of fresh dill and a squeeze of lemon provides a bright, herbaceous finish that cuts through the creaminess. Serve these elegant wedges immediately while the tortillas are still warm to ensure a delightful contrast with the chilled toppings.

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Ingredients for Red Onion, soured cream, and Caviar Quesadillas

  • 2 6- to 8-inch flour tortillas

  • 4 tablespoons soured cream

  • 2 tablespoons chopped red onion

How to make Red Onion, soured cream, and Caviar Quesadillas

Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with:

2 tablespoons soured cream

2 tablespoons caviar

Red onion slivers

Small dill sprigs

6 thin lemon slices

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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