4 oz Chihuahua or Monterey Jack cheese
3 (6-in) flour or corn tortillas
2 tsp chipotle oil
1 medium firm, ripe mango
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
1/4 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 using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of a 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 mango and roasted pepper. Finely chop serrano pepper, onion and cilantro. Juice lime to measure 1 Tbsp. Toss mango, peppers, onion, cilantro, juice and salt.
Remove pan from oven and cool 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Garnish with a cilantro leaf, if desired. Serve immediately.