1/2 cup sour cream, placed in a piping bag or small plastic bag
1/4 cup chopped fresh cilantro
Instructions
Start by stacking your spinach tortillas. Using a sharp knife or a pizza cutter, cut each tortilla into eight equal wedges, just like you would cut a pizza. These triangular shapes will form the body of your Christmas trees. Keep the wedges stacked together to make the filling process easier later on.
Place half of the tortilla triangles on a clean surface. Sprinkle a generous amount of shredded cheese over each triangle, staying slightly away from the edges to prevent too much leakage. Top the cheese with a little bit of chopped cilantro for extra flavor. Place the remaining tortilla triangles on top to create mini sandwiches.
Heat a large non-stick skillet over medium heat and add a small amount of butter. Once the butter is melted, carefully place the triangles in the pan. Cook for about 2 to 3 minutes on each side until the cheese is fully melted and the tortillas are slightly crisp. Work in batches to avoid crowding the pan.
Once the quesadillas are cooked and slightly cooled, gently insert half of a pretzel stick into the bottom center of each triangle, pushing it into the melted cheese. This creates the tree trunk. Arrange the trees on your serving platter.
Snip a tiny corner off your sour cream bag and pipe thin lines across the triangles to look like tinsel or garland. While the sour cream is still wet, press the diced red peppers and corn kernels onto the lines to act as ornaments. Finish with a small sprinkle of cilantro for “pine needles” and serve immediately.
