Thursday, April 18, 2013

Quesadilla Cups

My mom uses these as her go to appetizer recipes for parties of all shapes and sizes. I have had the pleasure of taste testing, and I have to admit, they are quite delicious. The sweetness from the orange offsets the spicyness of the salsa, giving your taste buds a run for their money. My mom has really stepped up her cooking game as of late and I have nothing but praise for her!!

Quesadilla Cups
Makes 24 appetizers


  • 4 oz. Chihuaha or Monterrey Jack cheese
  • 3 (6-in.) flour tortillas
  • 2 tsp. olive oil
  • 2 cutie oranges
  • 1/4 cup roasted red peppers, drained and patted dry, chopped
  • 1 serrano pepper, seeded (or leave the seeds in for extra heat)
  • 2 tbsp. finely chopped red onion
  • 2 tbsp. finely chopped fresh cilantro
  • 1 lime
  • 1/4 tsp. salt
  • additional chopped cilantro for garnish (optional)
Preheat the oven to 400 degrees F.

Cut the cheese into 24 1/2-inch cubes. Brush both sides of the tortillas with oil and cut into into 8 wedges, for a total of 24 wedges. Press tortillas into cups of mini muffin pan. Place one cheese cube into each cup. Bake for 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, prepare the salsa. Toss the oranges, red pepper, serrano pepper, onion, and cilantro. Juice the lime and add to the mixture. Mix well and season with salt to taste.

Remove pan from the oven and cool the cups in the pan for 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional cilantro if desired.

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