Get ready to spice up your gatherings with these 18 mouth-watering Mexican appetizer recipes! Whether you’re hosting a fiesta, a game-day party, or just a casual get-together with friends and family, these dishes are sure to impress. From cheesy jalapeño poppers to spicy shrimp ceviche tostadas, we’ve got the perfect lineup of flavors to satisfy your cravings.
In this article, we’ll take you on a culinary journey through Mexico, exploring the bold flavors and vibrant colors that make Mexican cuisine so beloved. With recipes ranging from classic nachos to innovative twists like chorizo-stuffed mushrooms and grilled shrimp skewers with lime aioli, there’s something for every taste bud and dietary preference.
So go ahead, grab a tortilla chip, and let’s dive into the world of spicy Mexican appetizers!
Cheesy Jalapeño Poppers
A spicy twist on a classic appetizer, these Cheesy Jalapeño Poppers combine the crunch of breadcrumbs with the creamy richness of melted cheese and the subtle heat of jalapeños.
Ingredients:
– 12-15 jalapeño peppers
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon butter, softened
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup panko breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the stems of the jalapeños and carefully remove the seeds and membranes.
3. In a bowl, mix together the cream, softened butter, paprika, salt, and pepper.
4. Stuff each jalapeño with about 1 tablespoon of the cheese mixture.
5. Dip each stuffed jalapeño in the panko breadcrumbs to coat.
6. Place the coated jalapeños on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Mini Chicken Quesadillas
These bite-sized quesadillas are perfect for snacking or as a meal for kids and adults alike. With shredded chicken, melted cheese, and crispy tortilla, they’re an easy and crowd-pleasing option.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 8 mini whole wheat tortillas (6-7 inches in diameter)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken and cheese.
3. Brush both sides of the tortillas with vegetable oil.
4. Place 1-2 tablespoons of the chicken-cheese mixture onto one half of each tortilla.
5. Fold the tortillas in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortillas are crispy and the cheese is melted.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Guacamole with Homemade Tortilla Chips
Elevate your snack game with this simple recipe that combines creamy guacamole with crunchy homemade tortilla chips. Perfect for movie nights, parties, or just a quick treat.
Ingredients:
– 3 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove of garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add lime juice, red onion, garlic, salt, and black pepper to the bowl. Mix until smooth.
3. Preheat a non-stick skillet or griddle over medium heat.
4. Cut the corn tortillas into quarters or sixths, depending on your desired chip size.
5. Fry the tortilla chips in batches for 30-45 seconds or until crispy and golden. Drain excess oil on paper towels.
6. Serve the guacamole with fresh homemade tortilla chips.
Cooking Time: 15 minutes
Beef Empanadas with Chipotle Sauce
These savory empanadas are filled with tender beef and wrapped in a flaky pastry, served with a smoky chipotle sauce that adds a depth of flavor.
Ingredients:
– 1 pound ground beef
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– Chipotle sauce (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion, cilantro, olive oil, cumin, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
4. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
5. Spoon the beef mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling and press the edges together with a fork to seal.
Chipotle Sauce:
– 1 can chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– Salt, to taste
Combine the chipotle peppers, olive oil, and salt in a blender. Blend until smooth. Serve warm over the empanadas.
Cooking Time: 25-30 minutes for the empanadas, plus an additional 5-7 minutes to warm the chipotle sauce.
Street-Style Mexican Corn (Elote)
Bring the vibrant flavors of Mexico to your table with this classic street-style corn recipe, perfect for any occasion.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons unsalted butter
– 1/2 cup mayonnaise
– 1/4 cup Mexican crema (or sour cream)
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Lime wedges, for serving
– Cotija cheese, crumbled (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with butter and season with salt, pepper, cumin, and smoked paprika (if using).
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until lightly charred.
4. Slather each ear of corn with mayonnaise and crema mixture.
5. Serve warm, with lime wedges and crumbled Cotija cheese (if desired).
Cooking Time: 15-20 minutes
Spicy Shrimp Ceviche Tostadas
Elevate your taco Tuesday with this vibrant and flavorful Spicy Shrimp Ceviche Tostada recipe. Crunchy corn tostadas topped with tender, spicy shrimp, creamy avocado, and tangy lime crema make for a fiesta in every bite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped cilantro
– 1 ripe avocado, diced
– 8-10 corn tostadas
– Lime wedges, for serving
– Salt, to taste
Instructions:
1. In a large bowl, combine shrimp, lime juice, jalapeño, and cilantro. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Just before serving, stir in diced avocado.
3. Warm the tostadas by wrapping them in foil and baking at 350°F (175°C) for 5-7 minutes.
4. Assemble the tostadas by spooning the shrimp mixture onto each one, followed by a dollop of lime crema (mix equal parts sour cream and lime juice).
5. Serve immediately, with additional lime wedges on the side.
Cook Time: 30 minutes – 2 hours (depending on marinating time)
Chorizo-Stuffed Mushrooms
This recipe combines the earthy flavor of mushrooms with the spicy kick of chorizo, creating a savory and aromatic dish perfect for any occasion.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 pound chorizo sausage, casings removed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook chorizo over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add onion and garlic to the skillet; cook until the onion is translucent.
4. Stuff each mushroom cap with the chorizo mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Crispy Taquitos with Avocado Crema
Crispy Taquitos with Avocado Crema Recipe
Summary: This recipe combines crispy taquitos filled with seasoned beef and cheese, served with a creamy avocado crema that adds a rich and velvety texture.
Ingredients:
– 1 package of corn tortillas
– 1 pound ground beef
– 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 jalapeño pepper, finely chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for frying
– Avocado Crema:
+ 3 ripe avocados, mashed
+ 1 tablespoon lime juice
+ 1/2 teaspoon salt
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, bell pepper, and jalapeño to the skillet and cook until the vegetables are soft.
4. Stir in the cumin, salt, and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the taquitos by spooning the beef mixture onto the center of a tortilla, then topping with shredded cheese.
7. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
8. Fry the taquitos in batches until crispy and golden, about 3-4 minutes per batch.
9. Serve warm with Avocado Crema for dipping.
Cooking Time: Approximately 20-25 minutes
Mexican Layer Dip (Seven-Layer Dip)
Get ready to fiesta with this classic Mexican dip that’s perfect for parties and gatherings! Layers of creamy goodness, crunchy tortilla chips, and vibrant colors make this recipe a crowd-pleaser.
Ingredients:
– 1 (16 ounce) container of sour cream
– 1 cup mayonnaise
– 1 cup shredded cheddar cheese
– 1/2 cup chopped green onions (scallions)
– 1 jalapeño pepper, seeded and finely chopped
– 1 can black beans, drained and rinsed
– 1 package tortilla chips
Instructions:
1. In a large bowl, mix together the sour cream and mayonnaise until smooth.
2. Spread half of the mixture into the bottom of a 9×13 inch serving dish.
3. Top with shredded cheese, chopped green onions, and chopped jalapeño pepper.
4. Spread the remaining sour cream mixture over the top.
5. Arrange black beans in rows on top of the dip.
6. Serve with tortilla chips.
Cooking Time: None! This dip is best served fresh, but it can be refrigerated for up to 24 hours before serving.
Pork Carnitas Sliders
These tender and juicy pork carnitas sliders are infused with the bold flavors of Mexico, perfect for a quick and easy dinner or gathering. With just a few simple ingredients and steps, you’ll be enjoying these mouthwatering bites in no time!
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8 hamburger buns
– Sliced radishes, lime wedges, cilantro, and queso fresco (optional)
Instructions:
1. In a large Dutch oven or pot, heat the lard or oil over medium-high heat.
2. Add the pork chunks and cook until browned on all sides, about 5 minutes.
3. Add the garlic, oregano, cumin, salt, and pepper; stir to combine.
4. Reduce heat to low and simmer for 2-3 hours, or until the pork is tender and shreds easily.
5. Assemble the sliders by placing the carnitas on hamburger buns and topping with your choice of radishes, lime wedges, cilantro, and queso fresco.
Cooking Time: 2-3 hours (simmering time), plus assembly time.
Queso Fundido with Chorizo
Queso fundido is a classic Mexican dish that’s perfect for any gathering. This recipe combines the richness of melted cheese with the spicy kick of chorizo, creating a flavorful and crowd-pleasing snack.
Ingredients:
– 1/2 cup queso fresco or Monterey Jack cheese, shredded
– 1/4 cup chopped fresh cilantro
– 1/2 pound Mexican chorizo, casings removed
– 1 small onion, diced
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with shredded cheese and sprinkle with cilantro.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Black Bean and Cheese Taquitos
A twist on traditional taquitos, these bite-sized treats combine the richness of black beans with the creaminess of melted cheese.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt to taste
Instructions:
1. In a medium bowl, mix together the black beans and chopped cilantro.
2. Lay a tortilla flat and spoon about 1 tablespoon of the bean mixture onto the center of the tortilla.
3. Sprinkle about 1/4 cup of shredded cheese over the bean mixture.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
5. Repeat with remaining ingredients.
6. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
7. Fry the taquitos in batches until golden brown, about 2-3 minutes per side.
8. Drain on paper towels and serve hot.
Cooking Time: About 15-20 minutes
Grilled Shrimp Skewers with Lime Aioli
Elevate your outdoor gatherings with these succulent shrimp skewers and tangy lime aioli. Perfect for a quick dinner or impressive appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 20 wooden skewers, soaked in water for at least 30 minutes
– Lime Aioli (see below)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, garlic, and ginger. Add shrimp and marinate for at least 15 minutes.
3. Thread 4-5 shrimp onto each skewer, leaving a small space between each shrimp.
4. Grill skewers for 2-3 minutes per side, or until pink and cooked through.
5. Serve with Lime Aioli (see below) and garnish with fresh cilantro leaves.
Lime Aioli:
– 1/2 cup mayonnaise
– Juice of 1 lime
– 1 minced garlic clove
– Salt to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Mexican Street Tacos (Mini Tacos)
Get ready to experience the bold flavors of Mexico with these bite-sized street tacos! Made with tender beef, crunchy veggies, and a tangy slaw, these mini tacos are perfect for snacking on-the-go.
Ingredients:
– 1 lb ground beef
– 1/2 medium onion, finely chopped
– 1/2 medium bell pepper, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and shredded cabbage (optional)
– Slaw: 1 cup red cabbage, 1/4 cup lime juice, 2 tablespoons mayonnaise
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
2. Add the chopped onion, bell pepper, and jalapeño to the skillet; cook until the vegetables are soft.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by spooning the beef mixture onto a tortilla, topping with sliced radishes, lime wedges, cilantro, and shredded cabbage (if using).
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Chicken Tinga Tostadas
Elevate your snack game with this Mexican-inspired recipe that combines tender chicken, creamy avocado, and crispy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Diced avocado
– Sour cream (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat lard or oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional 1-2 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spreading a layer of cheese on each tortilla, followed by shredded chicken, diced avocado, and a dollop of sour cream (if using).
6. Garnish with chopped cilantro (if desired) and serve immediately.
Cooking Time: 15-20 minutes
Spicy Mango Salsa with Cinnamon Chips
Elevate your snacking game with this sweet and spicy fusion! This recipe combines the tropical flavors of mango with a kick of heat, served with crispy cinnamon-infused chips.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt to taste
– Cinnamon Chips (store-bought or homemade)
Instructions:
1. In a medium bowl, combine mango, red onion, jalapeño, lime juice, and garlic.
2. Stir well to combine and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, prepare Cinnamon Chips according to package instructions (or make your own by baking cinnamon-sprinkled tortilla chips in the oven).
5. Serve Spicy Mango Salsa with Cinnamon Chips for a sweet and spicy snacking experience.
Cooking Time: 30 minutes
Bacon-Wrapped Jalapeños with Cream Cheese
Add a burst of flavor to your gatherings with these crispy, cheesy Bacon-Wrapped Jalapeños. A perfect combination of spicy and savory, this appetizer is sure to please.
Ingredients:
– 12-15 jalapeño peppers
– 6 slices of bacon
– 1/2 cup cream cheese, softened
– 1 tablespoon cheddar cheese (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the jalapeños and carefully remove the seeds and membranes.
3. In a bowl, mix together the cream cheese and cheddar cheese (if using). Stuff each jalapeño with about 1 tablespoon of the cheese mixture.
4. Wrap each stuffed jalapeño with a slice of bacon, securing it with a toothpick if needed.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the bacon is crispy and golden brown.
7. Serve warm, garnished with chopped cilantro (if desired).
Cooking Time: 20-25 minutes
Mexican-Style Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this Mexican-inspired recipe. This dish is perfect for a quick and easy weeknight dinner or a colorful addition to your next potluck.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Shredded cheese, such as Cheddar or Monterey Jack, for serving
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook ground beef, onion, and garlic until browned, breaking up with a spoon as it cooks.
4. Stir in cooked rice, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Stuff each pepper with the meat mixture and top with shredded cheese.
6. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Summary
Looking for some heat to spice up your gatherings? Look no further! This collection of 18 Spicy Mexican Appetizer Recipes has got you covered. From cheesy jalapeño poppers and mini chicken quesadillas, to street-style Mexican corn and spicy shrimp ceviche tostadas, there’s something for every occasion. These recipes are sure to satisfy your cravings and impress your guests. Whether you’re hosting a party or just want some delicious snacks for yourself, these spicy appetizers will bring the fiesta to your table. Get ready to ignite your taste buds!
