I made these quesadilla bites the other night for the Broncos-Patriots game. The snacks were incredible; the game was not. Anyway, these will be perfect for the rest of the NFL Playoffs or any other snack-happy gathering.
We were so busy snarfing the pseudo-Mexican snacks that I didn’t think to snap a photo until there was only one treat left. Hands off! I need to take a picture! Here’s the recipe, from The Pampered Chef Season’s Best booklet – Spring/Summer 2010, minus all the notations about Pampered Chef products.
- 4 oz. Chihuahua or Monterey Jack cheese
- 3 flour tortillas
- 2 tsp. vegetable oil
- 1 medium firm, ripe nectarine
- 1/4 c. roasted red peppers, drained and patted dry
- 1 serrano pepper, seeded
- 2 Tbsp. finely chopped red onion
- 2 Tbsp. finely chopped fresh cilantro
- 1 lime
- 1/4 tsp. salt
- Preheat oven to 400 degrees. Cut cheese into 24 1/2-inch cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into 8 wedges for a total of 24 tortilla triangles. Press tortillas into cups of 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.
- For salsa, dice nectarine and roasted pepper. Finely chop serrano pepper, onion and cilantro. Juice lime to measure 1 Tbsp. Combine nectarine, peppers, onion, cilantro, juice and salt in a medium bowl. Mix well.
- Remove pan from oven. Cool cups in pan 2-3 minutes and then remove onto a serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired.