Quesadilla Cups with Nectarine Salsa

After hosting a Pampered Chef party I received many new recipes. I included the Pampered Chef tools that I used to create this recipe. The recipe below can be used with various fillings: chicken salad, nectarine salsa, bean salad, etc.

XOXO,

Esra

Quesadilla Cups with Nectarine Salsa

Recipe Courtesy of Pampered Chef

4 oz Monterey Jack

3 (6-in) flour tortillas

2 tsp vegetable oil

1 medium, firm nectarine

¼ c roasted red peppers, drained and patted dry

1 serrano pepper, seeded

2 tbsp finely chopped red onion
2 tbsp finely chopped fresh cilantro
1 lime
¼ tsp salt

Preheat oven to 400.

Cut cheese into twenty-four ½ in cubes using a utility knife. Brush both sides of tortilla with oil. Stack tortillas and cut into eight wedges using a pizza cutter for a total of 24 wedges. Press tortillas into cups of a mini-muffin pan. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice nectarine and roasted pepper using a utility knife. Finely chop Serrano pepper, onion and cilantro. Juice lime to measure 1 tbsp. Combine nectarine, peppers, onion, cilantro, juice, and salt in a medium-sized bowl. Mix well.

Remove pan from oven to a cooling rack. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Cooking tips:
Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery. If desired, 1 medium peach can be substituted for the nectarine. Wear plastic gloves when working with Serrano peppers. The juice can cause a burning sensation on the skin.