Are you ready to spice up your gatherings? Look no further than these 18 mouth-watering Mexican appetizer recipes that are sure to please even the most discerning palates. From classic favorites like loaded guacamole and cheesy jalapeño poppers, to innovative twists like crispy beef empanadas with chipotle sauce and spicy tuna tostadas with avocado crema, there’s something on this list for every occasion.
Whether you’re hosting a party for friends, a family gathering, or just want to add some excitement to your weeknight meals, these recipes are sure to bring the heat. And who doesn’t love Mexican food? With its bold flavors, vibrant colors, and rich cultural heritage, it’s no wonder why this cuisine has captured hearts (and taste buds) around the world.
In the following pages, we’ll take you on a culinary journey through Mexico, exploring the bold flavors and spices that make these dishes so irresistible. So grab your sombrero, don’t be shy about getting a little messy, and get ready to fiesta with these 18 spicy Mexican appetizer recipes!
Loaded Guacamole with Crispy Tortilla Chips
Get ready to elevate your snack game with this creamy, crunchy, and utterly delicious recipe for loaded guacamole served with crispy tortilla chips. This classic combination is a staple for any gathering or cozy night in.
Ingredients:
– 3 ripe avocados
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– 2 cloves of garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup crispy tortilla chips (store-bought or homemade)
– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the chopped red onion, jalapeño pepper, lime juice, garlic, salt, and black pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Taste and adjust seasoning as needed.
5. Serve the guacamole with crispy tortilla chips and your choice of toppings.
Cooking Time: 10 minutes
Cheesy Jalapeño Poppers with Creamy Dip
A spicy and savory twist on a classic appetizer, these Cheesy Jalapeño Poppers are filled with cream cheese and wrapped in crispy bacon. Serve them alongside our Creamy Dip for a match made in heaven!
Ingredients:
– 12-15 jalapeños
– 1 block of cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 6 slices of bacon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the stems of the jalapeños and carefully slice them in half lengthwise.
3. Scoop out the seeds and membranes, then fill each popper with cream cheese and cheddar cheese mixture.
4. Wrap each popper with a slice of bacon, securing it with a toothpick if needed.
5. Place the poppers on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
6. Serve warm with Creamy Dip (see below).
Creamy Dip:
– 1 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– Salt and pepper to taste
Mix all ingredients together in a bowl, then refrigerate for at least 30 minutes before serving. Enjoy!
Mini Chicken Quesadillas with Avocado Salsa
Mini Chicken Quesadillas with Avocado Salsa: A flavorful and fun twist on traditional quesadillas, these bite-sized treats are perfect for snacking or serving at a party.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 4 small flour tortillas
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Avocado Salsa ingredients: 3 ripe avocados, 1 lime, 1/2 red onion, 1 jalapeño pepper, salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a small bowl, mix together chicken, cumin, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle one-quarter of the chicken mixture onto half of the tortilla.
4. Sprinkle one-quarter of the shredded cheese on top of the chicken.
5. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Repeat with remaining ingredients.
Avocado Salsa:
1. Peel and pit the avocados, then mash them in a bowl.
2. Add lime juice, red onion, jalapeño pepper, salt, and pepper to taste.
3. Mix well and serve with the mini quesadillas.
Cooking time: 15-20 minutes
Spicy Chorizo and Cheese Stuffed Mushrooms
Elevate your appetizer game with this flavorful and spicy twist on traditional stuffed mushrooms. This recipe combines the richness of cheese, the spiciness of chorizo, and the earthy taste of sautéed mushrooms.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1/2 cup chorizo sausage, casings removed
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the garlic and cook for an additional minute.
4. Stuff each mushroom cap with the chorizo mixture, dividing it evenly among the caps.
5. Sprinkle the grated cheese on top of the chorizo mixture.
6. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Crispy Beef Empanadas with Chipotle Sauce
Crispy Beef Empanadas with Chipotle Sauce Recipe
A flavorful twist on the classic empanada, these crispy beef-filled pastries are paired with a spicy chipotle sauce for a delightful snack or meal.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound ground beef
– 1/2 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Chipotle sauce (homemade or store-bought)
– Optional: shredded cheese, diced tomatoes, and/or chopped cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, olive oil, cumin, paprika, salt, and pepper to the pan. Cook until the onion is translucent.
4. Roll out the empanada dough to desired thickness. Place a tablespoon of the beef mixture in the center of each dough circle.
5. Fold the dough over the filling to form a triangle or square shape, pressing the edges together with a fork to seal.
6. Brush the tops with beaten egg and bake for 15-20 minutes, or until golden brown.
7. Serve warm with chipotle sauce, optional toppings, and enjoy!
Cooking Time: 20-25 minutes
Fresh Mango Salsa with Cinnamon Dusted Chips
A sweet and tangy twist on traditional salsa, this recipe combines the flavors of ripe mango with a hint of cinnamon. Perfect for dipping, use it as a topping for tacos or grilled meats.
Ingredients:
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt, to taste
– Cinnamon, for dusting
Instructions:
1. In a medium bowl, combine mango, red onion, jalapeño pepper, and lime juice.
2. Stir well to combine.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, dust cinnamon over tortilla chips or pita bread.
5. Serve chilled salsa with cinnamon-dusted chips.
Cooking Time: 30 minutes
Bacon-Wrapped Shrimp with Chili-Lime Glaze
Elevate your appetizer game with this sweet and savory recipe that combines succulent shrimp, crispy bacon, and a zesty glaze.
Ingredients:
– 12 large shrimp, peeled and deveined
– 6 slices of thick-cut bacon, cut in half
– 1/4 cup chili-lime glaze (see below)
– 2 tablespoons olive oil
Chili-Lime Glaze:
– 1/2 cup freshly squeezed lime juice
– 1/4 cup honey
– 1 tablespoon Dijon mustard
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each shrimp with a half-slice of bacon, securing with a toothpick if needed.
3. Place the shrimp on a baking sheet lined with parchment paper and drizzle with olive oil.
4. Bake for 12-15 minutes or until the bacon is crispy and the shrimp are pink and cooked through.
5. While the shrimp are baking, whisk together the chili-lime glaze ingredients in a small bowl.
6. After the shrimp have baked for 10 minutes, brush them with the glaze and return to the oven for an additional 2-3 minutes.
7. Serve immediately and enjoy!
Cooking Time: 15-17 minutes
Zesty Black Bean and Corn Taquitos
A flavorful twist on traditional taquitos, these zesty black bean and corn filled tortillas are perfect for a quick snack or as a main course.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or salsa for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine black beans, corn kernels, cilantro, lime juice, olive oil, onion, and garlic.
3. Place a tablespoon of the bean and corn mixture onto the center of each tortilla.
4. Fold the bottom half up over the filling, then fold in the sides and roll up to form a taquito.
5. Place taquitos seam-side down on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
Grilled Street Corn (Elote) with Cotija Cheese
Savor the sweet and tangy flavors of Mexico’s popular street food, elevated with a sprinkle of crumbly Cotija cheese.
Ingredients:
– 4 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon butter, softened
– 1 teaspoon ground cumin
– Salt to taste
– 1/2 cup crumbled Cotija cheese
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together mayonnaise, lime juice, and butter until smooth. Add cumin and salt; mix well.
3. Brush the corn ears with the mayonnaise mixture, making sure to coat evenly.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Remove from heat; sprinkle Cotija cheese over each ear of corn.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Pork Carnitas Sliders with Pickled Red Onions
Take your taco game to the next level with these mouthwatering Pork Carnitas Sliders, topped with tangy Pickled Red Onions. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound pork shoulder, sliced into thin strips
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon orange juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 small hamburger buns
– Pickled Red Onions (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/4 cup sugar
– Salt and pepper, to taste
Instructions:
1. In a large skillet, heat lard or oil over medium-high heat.
2. Add pork and cook until browned and tender, about 5-7 minutes per side.
3. Season with garlic, orange juice, cumin, salt, and pepper.
4. Split buns in half and toast.
5. Assemble sliders by placing a few pieces of pork on each bun, topping with Pickled Red Onions and desired toppings.
6. Serve immediately.
Cooking Time: 20-25 minutes
Creamy Queso Fundido with Chorizo and Peppers
This rich and flavorful Mexican dip is a perfect combination of melted cheese, spicy chorizo, and sweet bell peppers. Serve it with tortilla chips or warm flour tortillas for a satisfying snack or appetizer.
Ingredients:
– 1 cup crema Mexicana (Mexican cream)
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped cooked chorizo
– 1 large bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until browned, about 3-4 minutes.
3. Add the diced bell pepper and chopped jalapeño to the skillet and cook until the peppers are tender, about 5 minutes.
4. In a large saucepan, combine the crema Mexicana and shredded cheese. Stir over low heat until melted and smooth.
5. Add the cooked chorizo and pepper mixture to the cheese sauce and stir to combine.
6. Transfer the queso fundido to a baking dish and bake for 10-15 minutes or until bubbly and hot.
Cooking Time: 20-25 minutes
Chicken Tinga Tostadas with Refried Beans
Elevate your snack game with these flavorful and easy-to-make Chicken Tinga Tostadas, topped with refried beans, salsa, and crumbled queso fresco.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 can refried beans
– 1/2 cup salsa
– 1/4 cup crumbled queso fresco (Mexican cheese)
– Chopped cilantro, for garnish
Instructions:
1. In a large skillet, heat the lard or oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes.
2. Add the garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional minute.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tostadas by spreading refried beans on each tortilla, followed by a spoonful of the chicken mixture, and topped with salsa and queso fresco.
5. Garnish with chopped cilantro and serve immediately.
Cooking Time: 15-20 minutes
Spicy Tuna Tostadas with Avocado Crema
Get ready to level up your snack game with this refreshing and spicy twist on classic tuna tostadas! Crunchy corn tortillas topped with sashimi-grade tuna, creamy avocado crema, and a hint of heat from sriracha.
Ingredients:
– 12-15 corn tortillas
– 1 can of sustainable tuna (6 oz), drained and flaked
– 1 ripe avocado, diced
– 2 tablespoons of mayonnaise
– 1 tablespoon of lime juice
– 1/4 teaspoon of sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toast the tortillas for 5-7 minutes, or until slightly puffed.
3. In a medium bowl, mix together tuna, mayonnaise, lime juice, and sriracha sauce.
4. Spread a dollop of avocado crema on each toasted tortilla, leaving a small border around the edges.
5. Spoon the spicy tuna mixture over the avocado crema.
6. Sprinkle with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Mexican Shrimp Cocktail (Coctel de Camarones)
A refreshing twist on traditional shrimp cocktail, this Mexican-inspired recipe combines succulent shrimp with a zesty mixture of lime juice, mixed with onions and chili peppers. Perfect for a light and flavorful snack or appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon salt
– 1/2 teaspoon black pepper
– 1/4 cup clamato or tomato juice (optional)
Instructions:
1. In a large bowl, combine shrimp, lime juice, onion, cilantro, and jalapeño.
2. Season with salt and black pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in clamato or tomato juice (if using).
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 10-15 minutes (including chilling time)
Cheesy Beef Nachos with Pico de Gallo
Satisfy your cravings with this loaded nacho recipe, featuring tender beef, melted cheese, and a tangy twist from homemade Pico de Gallo.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup half-and-half
– Pico de Gallo (recipe below)
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 350°F.
2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
3. Add onion, bell pepper, and jalapeño; cook until vegetables are tender.
4. Stir in garlic and taco seasoning. Cook for 1 minute.
5. Arrange tortillas on a baking sheet. Spoon beef mixture onto tortillas, followed by shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve with Pico de Gallo and desired toppings.
Pico de Gallo:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl. Stir well and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes
Chili-Lime Roasted Chickpeas
Elevate your snack game with this addictive recipe that combines the comfort of roasted chickpeas with the bold flavors of chili and lime. Perfect for munching on while watching a movie or as a healthy addition to your lunchbox.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– Juice of 1 lime (about 2 tbsp)
– Optional: garlic powder, chili flakes for extra flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chickpeas, olive oil, cumin, smoked paprika, and cayenne pepper.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until chickpeas are crispy and golden brown.
5. Remove from oven and sprinkle lime juice over the top.
6. Season with salt and pepper to taste.
7. Garnish with chili flakes or garlic powder if desired.
Cooking Time: 30-40 minutes
Stuffed Poblano Peppers with Cheese and Beans
A flavorful and nutritious vegetarian dish that combines the sweetness of roasted poblano peppers with the creaminess of cheese and beans.
Ingredients:
– 4 large poblano peppers
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 10-15 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool down.
4. Peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
5. In a bowl, mix together the black beans, cheddar cheese, Monterey Jack cheese, olive oil, onion, garlic, cumin, salt, and pepper.
6. Stuff each poblano pepper with the bean-cheese mixture and place them on a baking sheet.
7. Bake for an additional 15-20 minutes, or until the peppers are tender and the filling is heated through.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Mexican Street Tacos with Cilantro-Lime Crema
Get ready to transport your taste buds to the vibrant streets of Mexico with these flavorful tacos, topped with a tangy and refreshing cilantro-lime crema.
Ingredients:
– 1 pound ground beef (or alternative protein)
– 1/2 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Cilantro-Lime Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, shredded cheese
Cilantro-Lime Crema:
– 1 cup heavy cream
– 2 tablespoons freshly chopped cilantro
– Juice of 1 lime
– Salt to taste
Instructions:
1. Cook ground beef in a pan over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion and garlic to the pan and cook until softened.
3. Season with cumin and chili powder.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas, then topping with Cilantro-Lime Crema and desired toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your gatherings with these 18 mouth-watering Mexican appetizer recipes! From classic favorites like loaded guacamole and cheesy jalapeño poppers, to innovative twists like crispy beef empanadas and grilled street corn, there’s something for every occasion. Whether you’re hosting a fiesta or just looking for a quick snack, these recipes are sure to please even the most discerning palates. With a range of spicy and savory options, you’ll be well on your way to creating a delicious and memorable Mexican-inspired spread.