Ingredients

4 oz (125 g) Chihuahua or Monterey Jack cheese
3 (6-in./15-cm) flour tortillas
2 tsp (10 mL) vegetable oil
1 medium firm, ripe nectarine
1/4 cup (50 mL) roasted red peppers, drained and patted dry
1 serrano pepper, seeded
2 tbsp (30 mL) finely chopped red onion
2 tbsp (30 mL) finely chopped fresh cilantro
1 lime
1/4 tsp (1 mL) salt
Additional finely chopped fresh cilantro (optional)

Directions

Preheat oven to 400°F (200°C). Cut cheese into twenty-four 1/2-in. (1-cm) cubes using Utility Knife. Brush both sides of tortillas with oil using Chef's Silicone Basting Brush. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. 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 Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp (15 mL). Combine nectarine, peppers, onion, cilantro, juice and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
Remove pan from oven to Stackable 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.

Yield:

24 servings of 2 cups

Nutrients per serving:

Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

Cook's 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 create a burning sensation on the skin.