25 Best Mexican Appetizers (with recipes) To Spice Up Your Dinner Parties

Be it appetizers, desserts, main courses or full meals, Mexican food can leave a mark like no other. Add a Mexican dish to your dinner party and you’ve got something that will surely leave your taste buds wondering for a long time.

If you’re a food lover who has not tried their hands on Mexican food yet, here’s your chance to attempt some of the easiest and most delicious of appetizers that come from the exotic land of Mexico.

Check out some of these amazing Mexican appetizers that are sure to turn your next dinner party venture into an unforgettable delight.

1. Mexican Chopped Salad Recipe

Romaine lettuce, feta cheese and fresh garnish of cilantro and jalapeno peppers, this is a salad that is not going to give you something bland to look forward to.

Check out the easy to execute recipe of Mexican chopped salad and give yourself some tasty yet nutritious salad love.

Ingredients (Salad):

2 1/2 cups chopped romaine lettuce
1 can black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama
3/4 cup fresh corn kernels, uncooked
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Ingredients (Honey Lime Dressing):

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper

Directions:

Take a large bowl and toss all the salad ingredients in it. Take a different bowl and mix all the dressing ingredients.
Pour the dressing over the salad and toss it all again. Add salt and pepper as seasoning.

2. Mexican Style Fideos With Chorizo

Think fresh crumbled meat and minced chipotle chilies that are the highlight of this delicious appetizer that is Mexican style fideos with chorizo.

You’ll be wanting an entire lunch of this one. Take a quick look at the recipe below and save it for that upcoming dinner party!

Ingredients:

2 tbsp unsalted butter
12 ounces angel hair pasta
1/2 pound fresh meat crumbled
Mexican chorizo
6 minced garlic cloves
2 seeded and minced chipotle chiles in adobo
1 cup tomato puree
8 baby zucchini
Extra-virgin olive oil
3 cups chicken stock
1/2 cup cooked black beans
Grated Cotija cheese
Cilantro leaves
Thinly sliced radishes
Minced white onion
Mexican crema
Oregano

Directions:

Cook the butter on moderate heat for 5 minutes in a saucepan until it turns brown. Add pasta and continue cooking, stir until it is brown completely for at least 7 minutes. Remove the contents of the saucepan into a bowl.
Cook the chorizo in the saucepan over medium heat and stir until the meat turns brown and fat renders for 5 minutes. Add garlic and chipotles. Cook until you get a fragrance for at least 1 minute or until it thickens.
Preheat a grill pan and brush olive oil on the zucchini. Add salt and pepper for seasoning. Grill until it is light and tender but crispy for 5 minutes. Remove the contents on a work surface and let cool. Cut in half.
Get the chicken sauce and black beans together into the saucepan and boil. Stir the pasta and simmer while stirring it constantly until the pasta is toasted and covered in thick sauce for at least 5 minutes. Transfer the noodles into separate bowls and add the zucchini over it. Garnish with cotija, sliced radishes, cilantro and minced white onions, with Mexican crema and oregano.

3. Stuffed Jalapenos

Jalapenos are a favorite in Mexico, but they’re also just as popular all across the globe. One of the most popular Mexican appetizers that has been adapted in various ways in various parts of the world.

Here’s the quick and easy recipe to add that authentic Mexican touch to your food.

Ingredients:

24 fresh jalapeno peppers
1 package cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 cooked and crumbled bacon strips

Directions:

Cut the jalapenos lengthwise in half and remove the membranes and seeds. Take a large saucepan, and boil the jalapenos for about 7 minutes. Drain the peppers and rinse them in cold water. Set it aside.
Take a small bowl, and mix the cream cheese, cheddar cheese and Worcestershire sauce into a smooth mixture. Place 2 spoonfuls into the jalapenos and sprinkle bacon on top.
Arrange on a greased baking sheet. Bake at 400 degrees F for 3-5 minutes.

4. Queso Fundido With Chorizo

Ingredients:

Vegetable oil
6 ounces chorizo
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas, warmed

Directions:

Preheat oven at 425 degrees F.
Grease a baking dish with vegetable oil.
Take a dry medium skillet and saute the chorizo on medium-high heat. Transfer the chorizo onto a plate. Combine the onions and garlic and cook for about 5 minutes. Add the chorizo to the skillet and combine with the onions and garlic.
Place half the cheese in the baking dish and sprinkle half the chorizo mixture. Repeat with the remaining. Bake for about 20 minutes. Serve with flour tortillas.

5. Mexican Shrimp And Avocado Salad With Tortilla Chips

Shrimp and avocado salad take the cake with in this wonderfully executed Mexican appetizer that is sure to be an amuse bouche you will not regret indulging in.

Check out the recipe below and try your hand at it!

Ingredients:

1 pound shelled and deveined shrimp
2 coarsely shredded romaine hearts
2 cups halved cherry tomatoes
1 small diced seedless cucumber
1/2 cup coarsely chopped cilantro
1 diced Hass avocado
4 ounces tortilla chips
2 tbsp reduced-fat sour cream
2 tbsp reduced-fat mayonnaise
2 tbsp fresh lime juice
1/2 tbsp finely grated lime zest
Salt
Freshly ground pepper

Directions:

Boil salted water in a saucepan. Meanwhile fill ice water in a bowl. Blanch the shrimp for 3 minutes. Drain and transfer into the ice water. Dran and pat dry. Transfer the contents to a bowl. Combine the tomatoes, romaine, cilantro, cucumber, avocado and tortilla chips.
Take a small bowl and mix the sour cream and the mayonnaise, with lime juice and lime zest. Season salt and pepper on top. Pour the dressing onto the salad and toss until coated.

6. Mini Phyllo Tacos

Tacos being Mexico’s finest, here’s a recipe that turn them into the most delectable of appetizers you’ve ever given your taste buds the good fortune to enjoy.

Here’s the recipe to help you make a simple and quick appetizer that’ll leave you guests asking for more.

Ingredients:

1 pound lean ground beef
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages frozen miniature phyllo tart shells

Directions:

Preheat the oven at 350 degrees F. Take a skillet and cook the beef and onion on medium heat until it is no longer pink. Drain the meat. Add the water and taco seasoning and bring to a boil. Reduce the heat and simmer uncovered for 5 minutes. Remove from heat and add the half cup Mexican cheese blend.
Arrange the tart shells on an un-greased baking pan. Fill them with the taco mixture.
Bake for 6 minutes. Sprinkle the remaining cheese blend and bake for 2-3 minutes more.

7. Red Snapper And Shrimp Ceviche

Shrimp are one of the most favorite ingredients used for appetizers.

The red snapper and shrimp ceviche is a favorite when Mexican families get together. Give your family a good time with this amazing appetizer to quench the spice factor of your taste buds.

Check out the recipe below!

Ingredients:

1 shallot thinly sliced into rounds
⅓ cup fresh lime juice
¼ cup fresh orange juice
1 tsp red pepper flakes
8 oz. skinless, boneless red snapper fillet, cut into ½” pieces
8 oz. rock shrimp, halved lengthwise, cut into ½” pieces
Kosher salt
2 avocados, chopped
1 mango, chopped
1 can hearts of palm, drained, sliced crosswise
6 canned piquillo peppers or roasted red peppers from a jar, finely chopped
1½ cups torn mixed tender herbs
2 tbsp extra-virgin olive oil

Directions:

Combine the shallot, orange juice, lime juice, and red pepper flakes in a bowl. Add the red snapper and shrimp. Season it with salt. Toss to combine. Let sit for 20–25 minutes.
Add the avocados, mango, hearts of palm, piquillo peppers, herbs, and oil. Toss.

8. Margarita Granita With Spicy Shrimp

Granita is a tag along to a lot of Mexican dishes, and add spicy shrimp to that, you’ve got yourself an immensely delicious appetizer.

Check out the quick and fun to make recipe below and try your hand at it.

Ingredients:

1 cup water
1/2 cup sugar
1/2 cup lime juice
3 tbsp tequila
3 tbsp Triple Sec
4-1/2 tsp grated lime zest, divided
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground oregano
1/2 tsp salt
1/4 tsp ground chipotle pepper
16 uncooked shrimp, peeled and deveined

Directions:

Bring the water and sugar to a boil in a saucepan and stir until the sugar dissolves. Remove from heat and add the tequila and lime juice, lime zest and Triple Sec.
Transfer the contents to a dish and cool at room temperature. Freeze for 1 hour and stir using a fork. Freeze for another 4-5 hours or while stirring every 30 minutes.
In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers.
Take a grill rack and lightly oil it. Grill the shrimp and keep it covered on medium heat.
Stir the granita with a fork and transfer into small glasses. Garnish with lime zest and serve with the shrimp.

9. Mexican Black Bean Soup With Sausage

Black bean soup is a delight, and when paired with sausage, there’s much to look forward to.

Not only will this recipe tingle your taste buds but also make you hungrier for the main course, making it the perfect start to a dinner party. Here’s the recipe.

Ingredients:

2 tbsp extra-virgin olive oil
1 finely chopped medium onion
3 very finely chopped garlic cloves
1 canned seeded and finely chopped chipotle chile
1 tsp ground cumin
1 tsp dried oregano
Two cans black beans, drained
3 cups chicken stock
3/4 pound smoky cooked sausage
2 tbsp fresh lime juice
2 tbsp very finely chopped cilantro
Salt
Freshly ground pepper

Directions:

Take a medium saucepan and heat the olive oil. Add onion and cook over medium heat. Stir occasionally for 3 minutes. Add the garlic and chipotle, with cumin and oregano. Cook for 2 minutes. Add the black beans and chicken stock. Simmer, for 15 minutes. Crush some beans with a potato masher.
Set a large skillet over high heat. Add the sausage. Cook for 5 minutes. Transfer the sausage with the beans. Add the lime juice and cilantro. Season the salt and pepper over it. Simmer for 2 minutes.

10. Chicken, Spinach, And Pepper Jack Enchiladas

There’s chicken, there’s spinach and there’s enchiladas. What’s not to like?

Check out this easy recipe to turn your dinner party into an unforgettable occasion of Mexican delights.

Ingredients:

3 cups cooked, shredded chicken
16 oz sour cream
2 10 oz. boxes of frozen spinach, cooked and drained
4 cups shredded pepper jack cheese
2 tbsp minced onion
2 tsp minced garlic
2 tsp ground cumin
Salt
Pepper
18 20 soft flour tortillas
2 cans green chile enchilada sauce

Directions:

Preheat the oven to 350 degrees F. Lightly grease baking dishes with cooking spray.
Take a large mixing bowl, and combine the 1 cup pepper jack cheese, shredded chicken, spinach, sour cream, cumin, minced onion and garlic with salt and pepper.
Transfer the mixture into the tortillas. Roll and place the tortillas on the baking dish.
Pour the green enchilada sauce. Sprinkle the remaining pepper jack cheese on top.
Bake for 30 minutes.

11. Grilled Pepper Poppers

One of Mexico’s finest and most delicious appetizers, grilled pepper poppers come with cream cheese and parmesan cheese.

So your cheese cravings are just as easily satisfied as the spicy ones.

Ingredients:

1/2 cup soft goat cheese
1/2 cup fat-free cream cheese, softened
1/2 cup grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tbsp thinly sliced green onions
2 tbsp chopped fresh sage
1/2 tsp kosher salt
16 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tbsp chopped fresh cilantro

Directions:

Set a grill to moderate-high heat. Coat it with cooking spray.
Combine initial 7 ingredients in a bowl and stir well. Add 2 teaspoons of the cheese mixture into the pepper halves. Arrange the pepper halves, with the cheese side up, on the grill rack coated with cooking spray. Grill the peppers for 5 minutes. Arrange peppers on a platter. Sprinkle the cilantro.

12. Mexican Pizza

You thought only the Italians make a pizza?

Think again, because the Mexicans are doing it too and they’re doing a wonderful job at it. Here’s the amazing recipe for Mexican pizza that is going to keep you thinking it’s not enough.

Ingredients:

1 can refried beans
1 pound ground beef
1 package taco seasoning mix
1 tablespoon vegetable oil
4 corn tortillas
8 ounces shredded Cheddar cheese
8 tbsp sour cream
2 roma tomatoes, chopped
2 green onion, chopped
1 can diced green chiles, drained
1/2 avocado, diced
1 tbsp black olives, sliced

Directions:

Set the refried beans on medium heat.
Take a large skillet and let the ground beef brown. Add the seasoning.
Preheat the oven at 350 degrees F.
Pour some vegetable oil in a skillet. Heat the oil and place a tortilla on it for about 15 seconds. Flip the tortilla for more 15 seconds. Repeat with the remaining tortillas. Drain on paper towels. Once drained, arrange on a cookie sheet.
Place a thin layer of beans on top. Then a layer of beef and cheese.
Bake for 20 to 30 minutes. Slice the tortillas and arrange on a serving platter. Garnish the sour cream, green onions, avocado, tomatoes, chiles, and olives.

13. Mexican Eggs In Purgatory

Here’s a delightful recipe involving Mexican eggs that is sure to keep you wanting more.

Check out the quick and simple way to make it so your dinner party can get the most of Mexican dishes.

Ingredients:

1 pound tomatillos, husked
1 jalapeño, stemmed and seeded
1 1/2 cups chopped cilantro leaves and stems
3 scallions, coarsely chopped
3/4 cup low-sodium chicken broth
3 ounces thickly sliced bacon, cut into 1/2-inch pieces
2 tbsp extra-virgin olive oil
1 minced garlic clove
8 large eggs
2 tbsp grated Cotija cheese
Warm corn tortillas

Directions:

Preheat the broiler and set a rack about 8 inches away. Take a food processor, and combine the , poblano, husked tomatillos, chopped scallions, chopped cilantro, and chicken broth and puree. Stir until smooth.
Take a shallow skillet and cook the bacon in olive oil on high heat for 4 minutes. Add the minced garlic. Cook for 30 seconds. Add the tomatillo puree. Cook over medium heat for 15 minutes.
Make depressions in the tomatillo sauce. Remove the skillet from the heat. Crack eggs into the depressions. Sprinkle Cotija cheese over the eggs and tomatillo sauce. Broil for 4 minutes. Garnish with Cotija cheese. Serve with warm corn tortillas.

14. Black Bean And Sweet Guacamole Dip

Another dish that black bean will satisfy your taste buds for a long time.

Add sweet guacamole to that and you’ve got a dip that’s going to help you make your dinner an exciting one.

Ingredients:

1/2 minced red bell pepper
1/2 minced red onion
2 minced cloves garlic
1/2 can sweet corn, drained
1/2 can black beans, drained and rinsed
3 ripe avocados, peeled, pitted and sliced
2 tbsp fresh lime juice
1/4 tsp salt
1 pinch ground black pepper

Directions:

Mix the red bell pepper, garlic, red onion, black beans, sweet corn, and avocado slices in a bowl.
Add black pepper, lime juice, and salt in the avocado mixture.

15. Mexican Shrimp Cocktail

Tickle your idea of cocktails with Mexican shrimp cocktail as it just got a whole lot spicier and delicious with this venture. Check out the recipe below and have a go at it before your next special occasion.

Ingredients:

2 pounds cooked shrimp, peeled and deveined
1 tbsp crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 tsp hot pepper sauce
1/4 cup prepared horseradish
Salt
1 ripe avocado, peeled, pitted and chopped

Directions:

Put the shrimp in a bowl.
Mix red onion, garlic, and cilantro. Add the tomato and clam juice cocktail, with ketchup, hot pepper sauce, lime juice, and horseradish. Season salt over it.
Add the avocado.
Cover, and chill for 3 hours before serving.

16. Corn Queso Fundido

Queso fundido is quite the favorite of many Mexican households, and this one involving corn will surely keep you quite happy and satisfied for the main course.

Here’s the Mexican appetizer recipe you’ll have a lot of fun executing.

Ingredients:

1 pound frozen sweet corn kernels, thawed
2 tbsp extra-virgin olive oil
1 poblano chile, stemmed, seeded and diced
1 small onion, diced
Kosher salt
1 large garlic clove, minced
1/2 pound Monterey Jack cheese, shredded
Finely chopped cilantro
Radish matchsticks
Thinly sliced jalapeños
Corn tortilla chips, to serve

Directions:

Take a blender, and combine half the corn with 1/2 cup of water into puree. Strain into a bowl.
Heat olive oil in a cast-iron skillet. Add the onion, poblano, rest of the corn and a pinch of salt. Cook over medium heat. Stir for 10 minutes. Add the garlic and cook for 2 minutes.
Add the corn puree. Stir and cook for 2 minutes. Lower the heat and add cheese, stir until melted. Add salt to season and cilantro to garnish along with jalapeno and radish. Serve with tortilla chips.

17. Mini Chicken Chimichangas

Chimichangas and chicken get a Mexican twist with this combination of Old El Paso taco seasoning and guacamole that’ll get that avocado craving of yours good and satisfied.

Ingredients:

1 package cream cheese, room temperature
1 tbsp Old El Paso taco seasoning
8 ounces Pepper Jack, shredded
3 cups shredded cooked chicken
16-20 Old El Paso Flour Tortillas
1 tablespoon butter, melted
Sour cream
Guacamole
Pico de gallo

Directions:

Preheat the oven at 400 degrees F. Line parchment paper on a baking sheet.
Take a large bowl, and add the cream cheese, Pepper Jack, taco seasoning, and chicken. Stir until mixed.
Put about 1/4 cup of the chicken combination into the tortillas. Roll the tortilla and arrange on the baking sheet. Repeat with the rest. Brush the tops with butter.
Bake in the preheated oven for 15-20 minutes.
Add toppings of sour cream, guacamole, and pico de gallo.

18. Spicy Refried Beans

Beans are an imperative part of any Mexican food, and no authentic dish is complete without it.

Check out the easy recipe of spicy refried beans and bring your cooking skills to the next level with this amazing dish.

Ingredients:

1 small chopped onion
1 jalapeno pepper, seeded and chopped
1 minced garlic clove
2 tsp vegetable oil
1 can refried beans
2 tbsp water
1 tsp hot pepper sauce
1/4 tsp ground cumin
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/2 cup shredded Monterey Jack cheese

Directions:

Saute the onion, jalapeno and garlic in a saucepan over oil for 2-3 minutes. Mix the beans, hot pepper sauce, water, chili powder, cumin, and cayenne. Cook over moderate heat and serve when cool.

19. 7 Layer Mexican Dip

Tortilla chips and a Mexican dip that has no less than 7 layers to it is something you don’t want to miss trying your hand on.

Check out the simple recipe for this dip and get your cooking sorted for the next dinner venture.

Ingredients:

16-oz. can refried beans
2 cups sour cream
1-1/4 oz. pkg. taco seasoning mix
2 pitted, peeled and mashed avocados
2 tsp lemon juice
3 cloves garlic, minced
2 cups shredded Cheddar cheese
4 green onions, diced
1/4 cup black olives, sliced
1 tomato, diced
Tortilla chips

Directions:

Spread the beans on a clear glass dish. Set it aside.
Combine the sour cream and seasoning mix, and layer it over the beans. Add avocados, lemon juice and garlic. Spread over the sour cream mixture. Sprinkle the cheese and add onions, olives and tomato for toppings. Serve with the tortilla chips.

20. Fish Taco Nachos

Tacos, nachos and fish.

Here’s a combination that’s probably going to turn out to be a favorite of everyone. With a mango salsa to go with it, give your guests something delicious to munch on for the next dinner party adventure.

Ingredients:

1 lb frozen breaded fish bites
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded red cabbage
1/4 cup sour cream
1/2 chipotle pepper in adobo, finely chopped
2 tsp lime juice
1/2 tsp lime zest
Tortilla chips
Olive oil
Salt

(Mango Salsa)

1/2 cup chopped mango
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
4 tsp lime juice
2 tsp olive oil
Pinch of salt
1 small ripe avocado, peeled, pitted and diced

Directions:

For tortillas: Preheat the oven to 350 degrees F. Cut the tortilla into wedges and toss in oil and salt. Place one two baking sheets. Bake until crisp, turning once halfway. Transfer to a serving platter and set aside.
For the mango Salsa: Mix the mango, lime juice, cilantro, red onion, olive oil and salt. Set it aside. Add the avocado gently in the salsa.
Follow the package directions to cook fish bites. Spread the fish, cheese and cabbage on the nachos. Bake for 10 minutes. Mix the sour cream, chipotle pepper, lime juice and lime zest together. Pour Mango Salsa and drizzle sour cream to top. Serve immediately.

21. Mexican Chicken Wings

Chicken wings are a raving favorite of so many people across the world.

Mexico gives it a rather spicier and interesting twist.

Ingredients:

12 whole chicken wings
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tbsp ground cumin
1-1/2 tsp salt
1-1/2 tsp pepper
3/4 tsp cayenne pepper

Directions:

Cut the chicken wings into three sections; do away with the wing tip section.
Take a big resealable plastic bag and mix the flour, cumin, cornmeal, salt, pepper and cayenne together. Add the chicken wings, little at a time. Seal the bag and shake to cover.
Transfer the contents of the bag onto a greased baking pan. Bake uncovered, at 375 degrees F for 25 minutes on both sides.

22. Tableside Guacamole

One of the easiest dips to make, table-side guacamole is a quick one as well.

This means that you can make it even hours before your dinner party and it’d be fresh and readily available for you.

Ingredients:

2 medium Hass avocados, peeled, pitted and diced
1/4 tsp minced garlic
1/2 tsp finely chopped jalapeño
1/4 cup chopped tomatoes
4 tsp finely chopped white onion
Kosher salt
4 tsp lime juice
2 tsp chopped cilantro

Directions:

Scoop the avocado flesh in a bowl. Add the garlic and jalapeño. Mash. Add the tomato, onion, and salt. Top with lime juice and cilantro. Stir. Add garlic, jalapeño, onion, salt, lime juice. Serve with tortilla chips.

23. Pork Burritos

Burritos with pork are an interesting venture into the appetizer realm.

Check out the simple recipe below that has ingredients you’ll find easily in your kitchen.

Have a go at this easy dish.

Ingredients:

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 package taco seasoning mix
6 cups water, or as needed to cover
1 can diced tomatoes
1 can refried beans
1 can chopped green chiles, or to taste
1 package taco seasoning mix
1 package shredded Cheddar cheese
20 flour tortillas
1/4 cup vegetable oil, divided

Directions:

Boil the pork shoulder roast, onion, garlic, and 1 package taco seasoning in a large pot. Reduce the heat to moderate and simmer for 2 to 3 hours. Check the water level every 45 minutes and add as needed. Reserve 1 cup of cooking liquid.
Shred the pork and discard excess. Combine tomatoes, re-fried beans, green chilies, and the rest of the taco seasoning. Add cooking liquid if too dry.
Spread the pork mixture evenly on the tortillas. Sprinkle Cheddar cheese on top. Roll up and secure the filling.
Heat 2 tablespoons vegetable oil in a skillet. Fry the burritos in separate batches, for 2 minutes on each side. Drain the fried burritos on a paper towel-lined plate.

24. Beefy Taco Dip

Another one of Mexico’s fun dips to make, the beefy taco dip is filled with flavor that is tangy and rich in texture with a creamy feel.

Ingredients:

1 package cream cheese, softened
1 cup sour cream
3/4 cup mayonnaise
1 pound ground beef
1 envelope taco seasoning
1 can tomato sauce
2 cups shredded cheddar cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced
Tortilla chips

Directions:

Beat the cream cheese, sour cream and mayonnaise in a large bowl. Spread the mixture on a serving dish. Chill for 1 hour.
Heat a saucepan over medium heat and brown the beef. Drain. Add the taco seasoning and tomato sauce. Cook for 5 minutes, stirring. Let cool, and layer over cream cheese. Chill.
Sprinkle cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.

25. Chipotle Lime Corn Cobs

Chipotle lime corn cobs are one of the most loved dishes when it comes to appetizers. So the recipe will give you a wonderful taste that is sure to raise eyebrows.

Ingredients:

6 large ears sweet corn in husks
1/2 cup mayonnaise
1 chipotle pepper in adobo sauce, finely chopped
2 tbsp minced fresh cilantro
2 tbsp lime juice
1-1/2 tsp grated lime zest
1 garlic clove, minced
1/2 cup grated Asiago cheese

Directions:

Peel the corn husks and remove the silk. Rewrap in the husks. Enclose using a kitchen string. Put them in a stockpot and cover completely with cold water. Soak until 20 minutes and drain.
Grill the corn covered on medium heat for 25 minutes, often turning.
Take a small bowl and mix the mayonnaise, chipotle, cilantro, with lime juice, lime zest and garlic. Spread it over the corn ears. Sprinkle Asiago cheese on top.

Conclusion

Now that you have access to some of the most delectable Mexican food recipes, you can try your hand on at least one of them. Make your next dinner party a memorable one with some of these amazing appetizers that have made Mexican food a sought-after phenomenon all over the world.

Food from the globe can be intimidating to make given we don’t always have the ingredients readily available. But with the right tools you can find anything and everything these days, so there’s no stopping when it comes to cooking.

Put your cooking skills to the test with these delicious Mexican appetizers and give your guests the experience of a lifetime!

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