Get ready to spice up your gatherings with these 20 mouth-watering Mexican appetizer recipes! Whether you’re hosting a fiesta, watching the game with friends, or just need a quick and delicious snack, we’ve got you covered. From classic favorites like cheesy chorizo-stuffed jalapeño poppers and crispy beer-battered shrimp tacos to innovative twists like mango habanero chicken quesadillas and spicy grilled corn with cotija cheese, there’s something for every taste and occasion.
In this article, we’ll take you on a culinary journey through the bold flavors and vibrant colors of Mexico. With recipes ranging from simple snacks to more complex dishes, you’re sure to find inspiration for your next gathering. So grab a sombrero, get ready to fiesta, and let’s dive into these 20 spicy Mexican appetizer recipes!
Cheesy Chorizo-Stuffed Jalapeño Poppers
Add a spicy kick to your snack game with these flavorful poppers, packed with melted cheese and savory chorizo.
Ingredients:
– 12 large jalapeños
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 2 tablespoons cooked chorizo, crumbled
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the stems of the jalapeños and carefully scoop out the seeds and membranes.
3. In a bowl, mix together the cream cheese, cheddar cheese, chorizo, and cilantro until well combined.
4. Stuff each jalapeño with the cheese mixture, filling to the top.
5. Place the stuffed jalapeños on a baking sheet lined with parchment paper.
6. Drizzle with vegetable oil and sprinkle with salt and pepper.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Crispy Beer-Battered Shrimp Tacos with Lime Crema
Elevate your taco game with this refreshing twist on traditional tacos! Crispy beer-battered shrimp, succulent and flavorful, are the star of these vibrant tacos.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold beer
– Vegetable oil for frying
– Lime crema (recipe below)
– Taco-sized corn tortillas
– Sliced radishes, cilantro, and lime wedges for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Add beer, stirring until just combined (do not overmix).
3. Dip shrimp into batter, letting excess drip off.
4. Fry shrimp in hot oil until golden brown, about 2-3 minutes per side.
5. Drain shrimp on paper towels and serve immediately.
Lime Crema:
– Mix equal parts mayonnaise and sour cream with a squeeze of fresh lime juice (about 1 tablespoon).
– Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: approximately 15-20 minutes
Fresh Guacamole with Pomegranate Seeds and Chile
Elevate your snack game with this vibrant and flavorful guacamole recipe, infused with the sweetness of pomegranate seeds and a hint of heat from jalapeño chile.
Ingredients:
– 3 ripe avocados
– 1/2 cup pomegranate seeds
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the pomegranate seeds, chopped jalapeño, and lime juice to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This recipe is a quick and easy snack that’s ready in no time.
Mango Habanero Chicken Quesadillas
A sweet and spicy twist on traditional quesadillas, this recipe combines the flavors of mango, habanero peppers, and chicken for a unique and delicious treat.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 ripe mango, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 habanero pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Sour cream and salsa for serving (optional)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, mango, cilantro, olive oil, onion, habanero pepper, and cumin. Season with salt and pepper to taste.
3. Place a tortilla in the skillet and sprinkle half of the chicken mixture onto half of the tortilla.
4. Sprinkle shredded cheese on top of the filling.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
7. Flip the quesadilla and cook for an additional 2 minutes, until crispy and golden.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Smoky Chipotle Black Bean Dip
This smoky and spicy dip is perfect for game day gatherings or as a snack to spice up your afternoon. Made with roasted chipotles, creamy black beans, and tangy lime juice, this recipe is sure to be a crowd-pleaser.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, seeded and chopped
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the chipotle peppers in the preheated oven for 10-15 minutes, or until fragrant and slightly charred.
3. In a blender or food processor, combine roasted chipotles, black beans, mayonnaise, lime juice, cumin, salt, and pepper. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15 minutes
Pork Carnitas Mini Tostadas
Savor the flavors of Mexico with these bite-sized Pork Carnitas Mini Tostadas, perfect for any occasion.
Ingredients:
– 1 pound pork shoulder, cut into small pieces
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco (optional)
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add the pork pieces and cook until browned on all sides, about 5 minutes.
3. Add the garlic, oregano, cumin, salt, and pepper. Cook for an additional minute.
4. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender and falls apart easily.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble mini tostadas by spooning the carnitas onto a tortilla, topping with radishes, lime wedges, cilantro, and queso fresco (if using).
Cooking Time: 1 hour
Salsa Verde Chicken Empanadas
These flavorful empanadas combine the bold flavors of salsa verde with shredded chicken and crispy pastry.
Ingredients:
– 1 package empanada dough (homemade or store-bought)
– 1 lb cooked, shredded chicken
– 1/2 cup salsa verde
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked chicken and salsa verde.
3. Roll out empanada dough to desired thickness.
4. Place about 1/4 cup of the chicken-salsa mixture onto one half of the dough.
5. Fold the other half over the filling, pressing edges to seal.
6. Brush tops with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
8. Serve warm with desired toppings.
Cooking Time: 15-20 minutes
Creamy Queso Fundido with Chorizo
This rich and creamy dip is a perfect blend of melted cheese, spicy chorizo, and flavorful onions. Serve it with tortilla chips or veggies for a satisfying snack.
Ingredients:
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped cooked chorizo sausage
– 1 medium onion, thinly sliced
– 1 tablespoon unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the chorizo sausage and cook for an additional 2-3 minutes, breaking up with a spoon as it cooks.
4. In a separate saucepan, melt the cheese over low heat, stirring occasionally.
5. Combine the cooked onion mixture and melted cheese. Stir until smooth and creamy.
6. Transfer the mixture to a baking dish and bake for 10-12 minutes, or until the top is golden brown.
Cooking Time: 20-22 minutes
Spicy Grilled Corn with Cotija Cheese
Add a burst of flavor to your summer gatherings with this simple and delicious recipe for Spicy Grilled Corn with Cotija Cheese.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 teaspoon lime juice
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled Cotija cheese
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, and cumin.
3. Brush the mixture evenly onto each ear of corn.
4. Season with salt and pepper to taste.
5. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
6. Remove from grill and sprinkle with Cotija cheese.
7. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Chile-Lime Shrimp Ceviche Tostadas
A refreshing twist on traditional ceviche, this recipe combines succulent shrimp with the bold flavors of chile and lime. Perfect for a light and flavorful appetizer or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon salt
– 6 corn tortillas (for tostadas)
– Optional: diced avocado, sliced radishes, and crumbled queso fresco for toppings
Instructions:
1. In a large bowl, combine shrimp, lime juice, cilantro, jalapeño, and salt. Stir gently to combine.
2. Cover and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the lime juice.
3. Preheat a grill or grill pan to medium-high heat. Warm tortillas by wrapping them in foil and grilling for 1-2 minutes on each side.
4. Assemble tostadas by placing a spoonful of ceviche mixture onto a warmed tortilla, followed by any desired toppings.
5. Serve immediately.
Cooking Time: 30 minutes (including chilling time)
Bacon-Wrapped Dates Stuffed with Goat Cheese
Elevate your appetizer game with this unexpected yet irresistible combination of sweet dates, crispy bacon, and creamy goat cheese.
Ingredients:
• 12 pitted dates
• 6 slices of thick-cut bacon
• 1/4 cup crumbled goat cheese
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Stuff each date with a small amount of crumbled goat cheese.
3. Wrap each stuffed date with a slice of bacon, securing it with a toothpick if needed.
4. Place the wrapped dates on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the bacon is crispy and golden brown.
6. Remove from oven and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Crispy Potato Taquitos with Avocado Salsa
Savor the flavors of Mexico with this creative twist on traditional taquitos, filled with crispy potatoes and served with a creamy avocado salsa.
Ingredients:
For the Taquitos:
– 2 large potatoes, peeled and thinly sliced
– 1/4 cup vegetable oil
– 1 onion, thinly sliced
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Vegetable oil for frying
For the Avocado Salsa:
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add potato slices and cook until golden brown, about 5 minutes. Drain on paper towels.
2. In the same skillet, add onion and garlic; cook until softened, about 3 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble taquitos by placing cooked potato mixture onto a tortilla, folding, and sealing with a toothpick (if needed).
5. Fry taquitos in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
6. For the salsa, combine diced avocado, lime juice, red onion, jalapeño, and salt in a bowl; stir to combine.
7. Serve taquitos with avocado salsa for a delicious and satisfying snack!
Cooking Time: 30-40 minutes
Barbacoa Beef Sliders with Pickled Red Onions
Elevate your slider game with this flavorful and tender Barbacoa beef, topped with tangy pickled red onions.
Ingredients:
– 1 pound beef brisket or chuck, sliced into thin strips
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8 hamburger buns
– Pickled Red Onions (see below)
– Optional toppings: diced radishes, cilantro, lime crema
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons honey
– Salt and pepper to taste
Instructions:
1. Heat lard or oil in a large skillet over medium-high heat.
2. Add garlic and cook for 1 minute.
3. Add beef strips; cook until browned, about 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Simmer for 10-15 minutes or until tender.
6. Assemble sliders by placing beef onto buns.
7. Top with pickled red onions and desired toppings.
Cooking Time: 20-25 minutes
Roasted Poblano and Cheese Stuffed Mushrooms
Elevate your appetizer game with this flavorful recipe, combining the earthy sweetness of mushrooms with the smoky heat of roasted poblanos.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 large poblano peppers
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblanos by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes, or until skin is blistered and charred.
3. Remove peppers from oven and let cool. Peel off skin, then chop flesh into small pieces.
4. In a skillet, sauté the mushrooms in olive oil until they release their moisture and start to brown. Add garlic, salt, and pepper. Cook for an additional 2-3 minutes.
5. Stuff each mushroom cap with roasted poblano mixture, dividing it evenly among the caps.
6. Top each stuffed mushroom with grated cheddar cheese.
7. Bake at 375°F (190°C) for 15-20 minutes, or until cheese is melted and mushrooms are tender.
Cooking Time: 40-45 minutes
Spicy Mango and Cucumber Bites with Tajín
A refreshing twist on traditional appetizers, these Spicy Mango and Cucumber Bites combine sweet, tangy flavors with a spicy kick.
Ingredients:
– 2 ripe mangos, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup Tajín (Mexican seasoning blend)
– 1 tablespoon lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a medium bowl, combine mango, cucumber, Tajín, and lime juice. Toss until well combined.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, sprinkle with salt to taste.
4. Garnish with fresh cilantro leaves.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes (plus chilling time)
Homemade Beef Birria Tacos with Consommé
A twist on traditional tacos, this recipe combines the rich flavors of beef birria with the comforting warmth of consommé.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup consommé
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, brown the beef in 2 tablespoons oil over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Add consommé, broth, tomato paste, and oregano. Bring to a boil, then reduce heat and simmer for 2 hours or until meat is tender.
4. Shred the beef with two forks. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning beef mixture onto tortillas, topping with shredded cheese, and garnishing with cilantro (if desired).
Cooking Time: 2 hours
Chipotle Honey Glazed Meatballs
Elevate your meatball game with this sweet and smoky recipe that combines the bold flavors of chipotle peppers with the richness of honey.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– 2 tablespoons honey
– 2 chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, olive oil, cilantro, salt, and pepper. Mix until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, combine honey and chipotle peppers in a small saucepan. Bring to a simmer over medium heat.
6. Remove the meatballs from the oven and brush with the chipotle-honey glaze during the last 2-3 minutes of cooking.
7. Serve warm and enjoy!
Cooking Time: 20-22 minutes
Crab-Stuffed Avocado Halves
A refreshing twist on traditional appetizers, this recipe combines the creaminess of avocado with the rich flavor of crab.
Ingredients:
– 4 ripe avocados
– 1/2 cup jumbo lump crab meat
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a medium bowl, gently combine the crab meat, lemon juice, garlic, salt, and pepper.
3. Spoon the crab mixture evenly into the avocado halves.
4. Garnish with fresh parsley or dill if desired.
5. Serve immediately, or cover and refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is a no-cook, quick-fix delight perfect for any occasion.
Zucchini and Corn Fritters with Cilantro Crema
These crispy fritters are a delicious twist on traditional fried treats, packed with the flavors of summer. Perfect as an appetizer or snack.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– Vegetable oil for frying
– Cilantro Crema (see below)
Instructions:
1. In a bowl, combine grated zucchini, corn kernels, flour, salt, and baking powder.
2. Stir in buttermilk until just combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
5. Fry fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels.
Cilantro Crema:
– 1/2 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Chocolate-Dipped Churro Bites with Cinnamon Sugar
Take your snack game to the next level with these adorable Chocolate-Dipped Churro Bites sprinkled with Cinnamon Sugar. Crunchy on the outside, soft and chewy on the inside, these bite-sized treats are perfect for satisfying your sweet tooth.
Ingredients:
– 1 package of refrigerated biscuit dough (such as Pillsbury)
– Vegetable oil for frying
– Powdered sugar
– Cinnamon
– Granulated sugar
– Semi-sweet chocolate chips
– Confectioners’ sugar
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. Roll out the biscuit dough on a floured surface to about 1/4 inch thickness. Cut into small squares, about 2 inches per side.
3. Fry the churro bites for 2-3 minutes or until golden brown. Drain excess oil and let cool.
4. In a bowl, mix together powdered sugar and cinnamon.
5. Dip each cooled churro bite into melted chocolate (microwave in 30-second increments), then roll in the cinnamon-sugar mixture to coat.
6. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time: None needed! These treats are best served chilled, straight from the fridge.
Summary
Get ready to spice up your gatherings with these 20 mouth-watering Mexican appetizer recipes! From cheesy chorizo-stuffed jalapeño poppers and crispy beer-battered shrimp tacos to smoky chipotle black bean dip and roasted poblano and cheese stuffed mushrooms, there’s something for every occasion. Impress your friends and family with unique flavor combinations like mango habanero chicken quesadillas and chile-lime shrimp ceviche tostadas. With these spicy and savory recipes, you’ll be the host with the most at any fiesta or gathering. ¡Buen provecho!