Erica is the Local Perspectives editor for She is the mama of 2 boys and a punk dog and the wife to her best friend. Work experiences include writing, editing, teaching, project management, and designing PEZ dispensers. She likes thunderstorms, old barns, and driving at night in the summertime, and dislikes arrogance and pickles.

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Quesadilla Cups with Nectarine Salsa

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


  1. 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.
  2. 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.
  3. 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.


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