2 tbsp finely chopped red onion
2 tbsp finely chopped fresh cilantro
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.
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.