Pesto Mozzarella Tortilla Cups

These adorable cups have just 4 ingredients! Spinach-herb tortillas, pesto, fresh mozzarella, and oregano. A quick bake in the oven and the tortillas get toasty while the cheese melts. Such a simple preparation, but the flavor explosion is huge!

These are so easy and fun to make! Plus, the filling possibilities are endless. I chose pesto and mozzarella. Next time, I might try sundried tomato pesto and Swiss. Or ricotta, bacon and cheddar. See what I mean? You'll never run out of ideas. And, thanks to the mini muffin pans, the cups come out perfect every time, in just 5 minutes.

I think these would make a great addition to a party spread - and I mean ALL KINDS of parties, like baby showers, bridal showers, birthday parties, backyard barbecues, and more!

These cups are prep-ahead friendly too (great for parties). Assemble the cups as instructed and cover the pans with plastic wrap. Refrigerate for up to 24 hours. Pull the pans from the fridge 20 minutes before baking (and don't forget to remove the plastic wrap before you hit up the oven!).

About the tortillas: I chose Garden Spinach Herb Tortilla Wraps for these cups because I adore both the flavor and color. You can actually use any size, shape and flavor tortilla you want. Gluten-free works too! Since the wraps are larger than other tortillas (for example, fajita-size tortillas are smaller), you can cut out about 10 cups per wrap. For smaller tortillas, you'll get about 4 cups each (so you'll need to use more).

Pesto Mozzarella Tortilla Cups

1 package garden spinach herb tortilla wraps (6 wraps), or any tortillas of choice (regular or gluten-free)
1/2 cup prepared basil pesto
8 ounces fresh mozzarella cheese, cut into 48 pieces (about 1 1/2-2 inches each)
Oregano for sprinkling over top
Cooking spray

Preheat the oven to 350 degrees.
Cut the tortilla wraps into about 10-12 pieces each (you won't have squares, and you won't have circles - you'll have something in between and that's fine!)
Press the tortillas into the bottom and sides of 48 mini muffin cups (either two 24-cup pans or four 12-cup pans).
Spoon 1/2 teaspoon of the pesto into each cup. Top the pesto with the cheese. Sprinkle the oregano over top. Spray the cups with cooking spray.
Bake for 5 to 7 minutes, until the tortillas are golden brown and the cheese melts.

Makes 48 cups