Tortilla Scoops with Spicy Nectarine Salsa

Ok, for one last blast of summer entertaining, you need to make these.

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I hosted a Pampered Chef party this summer, along with my Mum and my friend Heather, where we made these amazing appetizers. And they are the easiest and most-impressive little delicious nibbles.  So now you get the recipe!

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We used nectarines, green chilis, fresh cilantro, and lime juice for the salsa, but you could mix it up and go wild with any fruit — mango, peach, or even tomato would be awesome!  (Pem particularly likes the mango salsa idea, we may have to try it sooner rather than later!)

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Tortilla Scoops with Spicy Nectarine Salsa
Adapted from The Pampered Chef’s Quesadilla Cups with Nectarine Salsa, Makes 24 bite-sized appetizers, you may want to double the recipe.

  • 125g Monterey Jack cheese (I like the ones with jalapenos), cut in to 1 cm. (1/2″) cubes
  • 3 small (around 15 cm/6″) whole wheat tortillas, or for a gluten-free option use corn or brown rice tortillas
  • 2 tsp. vegetable oil
  • 1 tsp. chili powder
  • 1 medium firm & ripe nectarine, diced
  • 1/4 cup roasted red peppers (about 6 slices), diced
  • 1-2 green chili peppers (Serrano works great here), seeded and finely diced
  • 2 Tbsp. red onion, finely diced
  • 4 Tbsp. fresh cilantro, chopped (plus 2 Tbsp. extra for garnish)
  • the juice of 1 lime
  • 1/4 tsp. salt

Preheat oven to 400F.

Brush both sides of the tortillas with oil, and cut each tortilla into 8 wedges using a pizza slicer or a knife.

Press each tortilla wedge into the cup of a mini muffin tin, and place one cheese cube into each cup.  Sprinkle with chili powder.

Bake 5-7 minutes at 400F, or until the edges of tortillas begin to brown and the cheese is melted.

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While the tortilla wedges are baking, make your salsa:  Combine nectarine, peppers, onion, cilantro, juice and salt and mix well.

Remove the mini muffin pan from oven and let cool for 2-3 minutes. Carefully remove tortilla scoops from pan to your serving platter. Top each with about 1 Tbsp. of nectarine salsa, and sprinkle with extra chopped cilantro.  Serve hot and enjoy!

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Categories: Appetizer, Gluten-Free, Snack, Vegetarian

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4 Comments on “Tortilla Scoops with Spicy Nectarine Salsa”

  1. Jeanne
    August 31, 2011 at 7:32 am #

    Those look awesome and yes, you must try substituting mango’s soon! I love mango salsa!

    • August 31, 2011 at 9:50 am #

      I love mango salsa too, Jeanne, but have never made it myself! You’re giving me a good excuse to go for it — you know, in the name of research for the blog so I can post a recipe!

Trackbacks/Pingbacks

  1. Tex-Mex Breakfast Tortilla Cups | The Kitchen Operas - December 13, 2011

    […] the Tortilla Scoops with Spicy Nectarine Salsa we made as appetizers for my Pampered Chef party?  Well these are a breakfast version, inspired by […]

  2. Vegan Breakfast Tacos | The Kitchen Operas℠ - September 2, 2014

    […] never fresh tomato salsa!  I’ve used roasted tomatillos & tomatoes, fresh bell peppers, fresh nectarines, fresh mangoes, and even chickpeas… but never fresh tomatoes.  It was definitely past due!  […]

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