4 oz chihuahua or Monterey Jack cheese
3 6 in flour tortillas
2 tsp vegetable oil
1 medium firm, ripe nectarine (or mango)
1/4 cup roasted red peppers (or cucumbers), drained and patted dry
1 serrano pepper (seeded for hot, take out seeds for mild)
2 TBS finely hopped red onion
2 TBS finely chopped fresh cilantro
1/4 tsp salt
Preheat oven to 400 degrees. Cut cheese into twenty four 1/2 in cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into eight wedges for a total of 24 wedges. Press tortillas into cups of min muffin pan. Place one cheese cube into each cup. Bake 5-7 min or until edges of tortillas begin to brown and cheese is melted.
Meanwhile, for salsa, dice nectarine (or mango) and roasted pepper (or cucumber). Finely chop serrano pepper, onion, and cilantro. Juice line to measure 1 TBS. Combine nectarine, peppers, onion, cilantro, juice and salt in a bowl and mix well.
Remove pan from oven. Cool cups in pan 2-3 min. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with addition finely chopped cilantro if desired. Serve immediately.