My niece Heidi and her husband Mark are visiting this weekend on their way to California so it’s the perfect opportunity to try out some new recipes on them!  I made the Mango Confetti Salsa and White Sweet Potato Chips yesterday and today I made these which were so very tasty, such a great combination of flavors and not too spicy for me!  It’s a Pampered Chef recipe which was really easy to make.

4 oz Chihuahua or Monterey Jack cheese (I used cheddar)

3 (6″) flour tortillas (I used 8″ and they worked just fine)

2 teaspoons oil (I used olive)

1 medium firm, ripe nectarine

1/4 cup roasted red peppers, drained and patted dry (I had some trouble finding these in the store so I’ll just let you know that they are in the aisle with the pickles and olives and they come in a jar but you’re probably smarter than me and already knew that!)

1 serrano pepper, seeded

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh cilantro (I cannot stand cilantro so left it out)

1 lime

1/4 teaspoon salt

1  Preheat oven to 400.  Cut cheese into 24 1/2″ cubes.  (I used shredded instead.)  Brush both sides of tortillas with oil.  Stack tortillas and cut into 8 wedges with pizza cutter for a total of 24 wedges.  Press tortillas into cups of mini muffin pan using mini tart shaper.  Place 1 cheese cube (or small pinch of shredded) into each cup.  Bake 5 – 7 minutes or until edges of tortillas begin to brown and cheese is melted.

2  Meanwhile, for salsa, dice nectarine and roasted pepper.  Finely chop serrano pepper, onion and cilantro.  Juice lime to measure 1 tablespoon.  Combine nectarine, peppers, onion, cilantro, lime juice and salt in bowl and mix well.  (I put everything in my manual food processor and chopped it all that way.)

3  Remove pan from oven and allow cups to cool 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.

Yields 24 cups, 2 cups = 1 serving, 70 calories per serving