Female 1: Here’s an appetizer from the pampered Chef that’s guaranteed to spice up your next party. Quesadilla cups with nectarine sauce that combine sweet and spicy ingredients to create a delicious bite size quesadilla. It’s a unique and fun recipe that’s so easy to prepare. Take a look.

Okay, Karen, we’re starting with the four ounce block of Chihuahua cheese that we’re going to cut in 24 pieces. Chihuahua cheese is their traditional cheese used in making quesadillas but if you prefer, you can use Monterey Jack cheese.

Karen: I find the easiest way to do this is to cut in into strips and then to cut the longer strips and then to cut the longer strips into ten pieces and the shorter one into four to make 24. And now, we’ll go ahead and brush each side of three tortillas with a little bit of vegetable oil. Okay, now we’re going to go ahead and leave this stacked and cut them into 24 pieces.

Female 1: What I hear as a tip, you can heat each tortilla in the microwave for five to ten seconds to make them a little more pliable and easier to work with. Now, all you do is simply place the tortillas in the muffin pan and top it with cheese.

Karen: Okay, now we’ll go ahead and put these in a 400-degree oven and bake them for five to seven minutes until the edges are golden brown and the cheese has melted. Okay, now let’s get started on the salsa.

Female 1: Karen’s going to add some diced roasted red pepper, chopped celentro, and red onion, and Cyrano pepper to the batter bowl.

Karen: Okay, now I’m going to dice the nectarine and the easiest way to do this is to cut around the pit.

Female 1: Nectarines are absolutely perfect for the salsa. When shipping for a nectarine for this recipe, choose one that has a sweet smell but is firm to the touch.

Karen: Okay, now I’m going to go ahead and add the nectarine to the batter bowl. The next step is to juice the lime.

We know that, here’s a great tip. We’re going to show you to use the stainless whisk as a reamer and typically, one lime yields over a table spoon of juice.

Karen: So let’s do it. Just get a firm grip on the whisk, press it inside the lime and twist. Now, we’ll add this juice to our salsa.

Female: And last but not the least, we’ll add a pinch of salt and mix.

Well as you can see, we’ve already filled most of the cups with the salsa.


Karen: Right and I’m going to go ahead and just finish off the rest.

Female 1: Well, to prevent excess moisture for getting in the tortilla cups, lightly crust the felt spoon on the side of the batter bowl to drain off excess juices.

Karen: Okay, now, we’ll just go ahead and sprinkle with a little bit of fresh celentro. There you have it.

Female 1: Karen, these look perfect.

For quesadilla cups with nectarine salsa and other appetizer recipes, visit pamperedchef.com today.