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