Quesadilla Cups

This is a Pampered Chef recipe summer made the other day. They are very light and refreshing. Its a unique combination of ingredients but they surprisingly complimented each other very well. And they are very pretty! (oh and this came with nutrition info and chef's tips. Those are at the end of the recipe if you're interested.)

What you need:
4 oz Monterey Jack cheese (summer used shredded, but i think the recipe wants a block)
3 (6-in.) flour tortillas
2 tsp vegetable oil (pretty sure Summer forgot to even use this and it was fine)
1 medium firm, ripe nectarine
1/4 cup 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
Additional finely chopped fresh cilantro (optional)

What you need to do:
Preheat oven to 400°F. Cut cheese into twenty-four 1/2-in. cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. 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.

Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp. Combine nectarine, peppers, onion, cilantro, juice and salt; mix well. Remove pan from oven. Cool cups 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. Serve immediately.

Nutrients per serving: (2 cups): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

Cook’s Tip: Cook’s Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery.
If desired, 1 medium peach or mango can be substituted for the nectarine.
Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.