Quesadilla Cups With Nectarine Salsa

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Discussion Overview

This thread discusses the preparation and serving of quesadilla cups with nectarine salsa for cooking shows. Participants share their experiences and thoughts on how to manage the dish during a live demonstration, including pre-preparation and assembly strategies.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses nervousness about their first show and seeks advice on preparing quesadilla cups without using the host's oven.
  • Another participant shares their experience of successfully making quesadilla cups at their last two shows, highlighting the importance of preparation and audience engagement.
  • Several users mention confusion regarding the ingredients, clarifying that the quesadilla cups contain only veggies and cheese, not chicken.
  • One participant notes that they made the quesadilla cups ahead of time for a cluster meeting and suggests pre-making the salsa to avoid sogginess.
  • Another participant shares that they prefer to prepare components like tortilla triangles and cheese ahead of time, emphasizing the benefit of baking them fresh at the show.
  • One participant recounts their experience of substituting ingredients when making the salsa, resulting in a successful dish despite changes.

Areas of Agreement / Disagreement

Views differ on the best approach to preparing quesadilla cups for a show, with some participants advocating for pre-preparation while others prefer to assemble and bake fresh at the event. No clear consensus emerges on the optimal method.

Contextual Notes

Participants share personal experiences related to cooking shows, focusing on the logistics of preparing and serving quesadilla cups and salsa. The discussion reflects a range of approaches and preferences among consultants.

Who May Find This Useful

This thread may be useful for Pampered Chef consultants looking for insights on preparing and serving quesadilla cups at cooking shows, particularly regarding timing and ingredient management.

vanscootin
vanscootin
Gold Member
Messages
592
I want to take these to a show however it says to serve immediately. I don't want to make them at my show because I am doing the chicken in the DCB as well.

I was wondering if anyone has made these yet and how they turned out.

I was thinking I would prepare everything and then assemble when I got there. I wanted to avoid using her oven and doing too much. This is my first show that isn't for a friend or family member and I want to make sure I do it right. I'm super nervous.

Any suggestions?
 
I have made these my last 2 shows and they have been a hit! Here's what I did:
1) took a 4lb chicken that was seasoned with our SW seasoning (made it at home because host micro was too small)

2) demo'd quesadilla cups (put all salsa ingredients in batter bowl and used salad choppers to pass along) you can have as much prepped as you want to shorten the demo

3) cut up chicken with salad choppers and grated some cheese. Put in serving pieces
( along with some sour cream and salsa) to make chicken soft taco bar

This only took about 40-45 min- like to get others talking and participating alot- and everyone has loved it!

Good luck with your show!
 
Ok, I'm confused... There is not chicken in the quesadilla cups... Just veggies and cheese. They are a hit, and they are awesome.
 
ok I'm confused also!!
I am doing the quesadilla cups at a show tomorrow and wanted to know the same thing if they will be ok to be premade to avoid using her oven!!
 
Krista Burson said:
Ok, I'm confused... There is not chicken in the quesadilla cups... Just veggies and cheese. They are a hit, and they are awesome.
Click to expand...

I think she was saying that she did a 30 minute chicken for a Taco Bar, AND did the quesadilla cups while the chicken was cooking. LOL.:D
 
Yes, did both. I usually do two recipes if I'm doing the 30 min chicken.
 
I was responsible for making these for our recent cluster meeting last week. Our meeting was at 7:30 and I made them ahead of time. They came out fine. My suggestion would be if you are bringing them to a show, I would pre-make the salsa part, then maybe demo the rest. I felt like if you brought them to a show they might get soggy with the salsa on them already. They are very easy to make though!
 
If you're doing a different recipe for the demo, then I think it would be fine to prep the tortillas triangles, get the cheese ready in chunks, and have the salsa all made up. Then put it together and bake them at the show. They bake up really quickly and taste so good when fresh out of the oven. Stick them in the oven right before you will be ready to serve them. Let everyone put their own salsa on top if you'll be busy doing something else or as you give your closing talk you could be placing the salsa on top of each one. Just some ideas. They are SOOO GOOD! Having said all that, I don't ever prep food at home for shows. It's too much work for me, but many people do food prep for shows at home before they leave. To each her/his own.
 
  • Thread starter
  • #9
Thanks for all the suggestions... I premade the salsa... when I went to the store yesterday that didn't have nectarines and the peaches were over ripe so I bought a mango... and they didn't have a serrano pepper so I used a japaleno... it came out AMAZING!
 

Frequently Asked Questions

What ingredients do I need to make Quesadilla Cups With Nectarine Salsa?

To make Quesadilla Cups With Nectarine Salsa, you will need flour tortillas, shredded cheese (such as cheddar or Monterey Jack), cooked chicken or beans (optional), and ingredients for the nectarines salsa, which typically includes fresh nectarines, red onion, cilantro, lime juice, and jalapeño (optional for heat).

How do I prepare the quesadilla cups?

To prepare the quesadilla cups, preheat your oven to 375°F (190°C). Cut the tortillas into smaller rounds that fit into a muffin tin. Press the tortilla rounds into the muffin cups, fill them with cheese and any additional fillings like chicken or beans, and bake for about 10-12 minutes until the tortillas are crispy and the cheese is melted.

Can I make the nectarines salsa ahead of time?

Yes, you can make the nectarine salsa ahead of time. Simply combine the diced nectarines, red onion, cilantro, lime juice, and jalapeño in a bowl. Cover and refrigerate for up to a few hours before serving to allow the flavors to meld together.

What can I serve with Quesadilla Cups With Nectarine Salsa?

Quesadilla Cups With Nectarine Salsa can be served as an appetizer or a main dish. They pair well with sides like guacamole, sour cream, or a simple green salad. You can also serve them with additional salsa or hot sauce for extra flavor.

Are Quesadilla Cups With Nectarine Salsa suitable for dietary restrictions?

Yes, Quesadilla Cups With Nectarine Salsa can be adapted for various dietary restrictions. You can use gluten-free tortillas for those with gluten sensitivities, and for a vegetarian option, simply omit the chicken and use beans or additional vegetables. Always check the ingredients in the salsa to ensure they meet specific dietary needs.

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