7 Delicious Mexican Appetizer Recipes

7 Delicious Mexican Appetizer Recipes

7 Delicious Mexican Appetizer Recipes | Tasty Mexican Bites | Easy Mexican Appetizer

Seven Mexican appetizer recipe ideas for you to try:

Mini Tostadas:

Ingredients:

Mini tortilla rounds or tortilla chips
Refried beans
Guacamole
Sour cream
Salsa
Shredded lettuce
Diced tomatoes

Instructions:

Spread a thin layer of refried beans on each mini tortilla round or chip.

Top with a dollop of guacamole, a drizzle of sour cream, and a spoonful of salsa.

Garnish with shredded lettuce and diced tomatoes. Serve immediately.

Mexican Street Corn Dip:

Ingredients:

4 cups of cooked corn kernels
1 cup of mayonnaise
1 cup of sour cream
1 cup of crumbled cotija cheese
1 tablespoon of chili powder
1 tablespoon of lime juice
Fresh cilantro, chopped (for garnish)

Instructions:

In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, chili powder, and lime juice.

Mix well until all the ingredients are combined.

Transfer the dip to a serving bowl and garnish with fresh cilantro. Serve with tortilla chips.

Mini Chicken Quesadillas:

Ingredients:

Flour tortillas
Cooked and shredded chicken
Shredded cheese (such as cheddar or Monterey Jack)
Diced bell peppers
Diced onions
Sliced jalapeños (optional)

Instructions:

Place a tortilla on a flat surface and sprinkle shredded cheese on one half of the tortilla.

Add a layer of shredded chicken, diced bell peppers, onions, and jalapeños (if desired) on top of the cheese.

Fold the tortilla in half to cover the filling and press lightly.

Heat a skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy.

Remove from the skillet, let it cool for a minute, then cut into smaller triangles. Serve warm.

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Shrimp Ceviche:

Ingredients:

1 pound of cooked shrimp, peeled and deveined
1 cup of diced tomatoes
1/2 cup of diced red onions
1/2 cup of chopped cilantro
1/4 cup of lime juice
1 jalapeño pepper, seeded and finely chopped
Salt and pepper to taste

Instructions:

Cut the cooked shrimp into bite-sized pieces and place them in a mixing bowl.

Add the diced tomatoes, red onions, cilantro, lime juice, and jalapeño pepper.

Season with salt and pepper, and gently toss all the ingredients together.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled with tortilla chips or tostadas.

Chicken Flautas:

Ingredients:

Cooked and shredded chicken
Flour tortillas
Vegetable oil (for frying)
Shredded cheese (such as Monterey Jack)
Salsa, guacamole, and sour cream (for serving)

Instructions:

Place a spoonful of shredded chicken and a sprinkle of shredded cheese on one end of a tortilla.

Roll the tortilla tightly around the filling to form a flauta.

Heat vegetable oil in a deep skillet or pot over medium heat.

Carefully place the flautas, seam side down, in the hot oil and fry until golden and crispy.

Remove from the oil and drain on paper towels.

Serve the flautas with salsa, guacamole, and sour cream.

Chiles Rellenos Bites:

Ingredients:

Mini sweet peppers
Cream cheese
Shredded Mexican cheese blend
All-purpose flour
Eggs, beaten
Vegetable oil (for frying)
Tomato sauce or salsa (for serving)

Instructions:

Cut the mini sweet peppers in half lengthwise and remove the seeds.

In a small bowl, mix together cream cheese and shredded Mexican cheese blend.

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Fill each pepper half with the cheese mixture.

Dredge each pepper half in flour, then dip in beaten eggs, and coat with flour again.

Heat vegetable oil in a deep skillet or pot over medium heat.

Fry the stuffed pepper halves until golden and crispy.

Remove from the oil and drain on paper towels.

Serve the Chiles Rellenos bites with tomato sauce or salsa.

Mini Beef Tacos:

Ingredients:

Mini corn tortillas
Ground beef
Taco seasoning
Shredded lettuce
Diced tomatoes
Diced onions
Chopped cilantro
Salsa or hot sauce (optional, for serving)

Instructions:

Cook the ground beef in a skillet over medium heat until browned and cooked through. Drain any excess fat.

Add the taco seasoning to the cooked beef according to the package instructions.

Heat the mini corn tortillas in a dry skillet or microwave until warm and pliable.

Fill each tortilla with a spoonful of the seasoned ground beef.

Top with shredded lettuce, diced tomatoes, diced onions, and chopped cilantro.

Serve the mini beef tacos with salsa or hot sauce, if desired.

 

Enjoy preparing and savoring these delicious Mexican appetizers!

 

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