27 Best Mexican Appetizer Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mexican Street Corn Salad

Mexican Street Corn Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 people’]

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Ingredients

• 4 cups corn (approximately 24 oz frozen)
• 1 tablespoon olive oil
• 1 red bell pepper (diced)
• 1 bunch fresh cilantro (minced, a few leaves left for garnish.)
• 1 jalapeno (diced )
• 1/2 large red onion (diced)
• 2/3 cup cotija cheese (shredded/crumbled)
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice (approximately 2 limes )
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

Instructions

1. Char corn: Heat olive oil in a saute pan on medium-high and add corn and diced jalapeno. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
2. Add veggies: Add red pepper, onion, and cilantro to a large bowl with charred corn and mix well.
3. Make Dressing: In a small bowl, add all dressing ingredients and mix well until smooth.
4. Assemble Salad: Add the dressing to the large bowl with the corn and mix well. Add 1/2 cotija cheese and mix well.
5. Finish: Add the remaining cheese and some additional cilantro.
6. Serve and Enjoy!

2. Mini Taco Stuffed Peppers

Mini Taco Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’, ’10 servings’]

These mini taco stuffed peppers are the perfect healthy appetizer and a great low-carb alternative to nachos. Stuffed with seasoned beef and cheese and then served with your choice of dipping sauces these will be a hit with the entire family!

Ingredients

• 1 lb Ground Beef
• ¼ cup Taco Seasoning (or to taste)
• 4 oz Cream Cheese
• 2 cups Shredded Cheddar Cheese (divided)
• 2 lb Mini Bell Peppers (washed and with tops and seeds removed)
• 1 cup Queso Dip (Sub with salsa, sour cream, or guacamole if desired)
• Fresh Cilantro (chopped, optional for garnish)

Instructions

1. Preheat the oven to 350° F. Cook and crumble the ground beef until no longer pink. Drain the grease and return the beef to the skillet.
2. Add ⅓ cup of water and the taco seasoning. Stir to combine and then cook over medium heat until all of the water has evaporated.
3. Turn off the heat and add the cream cheese and 1 cup of the shredded cheddar cheese. Stir until the cheeses are melted.
4. Place an oven-safe bowl in the center of a 12-inch oven-safe skillet. (I used a 2 cup Pyrex bowl) If you are using queso, then fill the bowl with the queso. If you are using a cold dip, then you can leave the bowl empty.
5. Fill each of the peppers with the meat and cheese mixture using a small spoon. Arrange the filled peppers in the skillet, around the bowl.
6. Once all of the peppers have been filled, bake in the preheated oven for 25 minutes. Remove from the oven, top the filled peppers with the remaining 1 cup of shredded cheese and return to the oven for an additional 10 minutes or until the cheese is melted and slightly browned.
7. Top with chopped cilantro if desired and serve.

3. Cream Cheese Chorizo Stuffed Mini Peppers

Cream Cheese Chorizo Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT28M · Total: PT48M · Yield: [’15’, ’15 stuffed peppers’]

These irresistible low carb Cream Cheese Chorizo Stuffed Mini Peppers are a bright and cheerful addition to your appetizer menu. They are a delicious low calorie choice for any occasion!

Ingredients

• 1 pound mini sweet peppers (about 15, assorted colors)
• 4 ounces turkey chorizo sausage (like Jennie-O Chorizo Seasonings Turkey Sausage (or Soyrizo for vegetarian))
• 8 ounces ⅓ less fat cream cheese (or full fat, softened )
• ½ cup shredded sharp cheddar cheese
• 2 green onions (thinly sliced)
• ¼ teaspoon kosher salt
• freshly ground black pepper (to taste)
• chopped cilantro or additional thinly sliced green onions, for garnish (optional)

Instructions

1. Preheat the oven to 350 degrees F. Slice off and discard the stem end of the peppers and slice them in half vertically. Remove the seeds and trim the ribs. Arrange the pepper halves in a single layer, cut side up, on a parchment paper lined baking sheet. Transfer the baking sheet to the oven and bake for 8 minutes, just to slightly soften them.
2. While the peppers are cooking, coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the chorizo turkey sausage and cook, using a spoon to break it up, until crumbled and cooked through. Remove from the heat and allow it to cool for a few minutes.
3. Add the cream cheese, cheddar cheese, green onions, salt and pepper to a small bowl and mix well to combine. Add the cooked chorizo turkey sausage and mix again.
4. Remove the peppers from the oven and increase the oven temperature to 400 degrees F.
5. When the peppers are cool enough to handle, fill them with the cream cheese mixture, pressing edges of the peppers in slightly to cup the filling. Be careful not to over-stuff them or the filling will spill out when cooking.
6. Bake the stuffed peppers another 8 to 10 minutes, or until the peppers are tender to the touch. If you’d like to slightly brown the tops, switch the oven to broil and cook for 30 seconds to a minute, watching closely. Remove from the oven and allow to rest for about 5 minutes to set up a bit.
7. Garnish with cilantro, if desired, and serve warm.

4. Refried Bean Dip

Refried Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups refried beans
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• Optional garnish: chopped cilantro

Instructions

1. 1. In a medium pot, warm refried beans over low heat until smooth.
2. 2. Stir in sour cream and salsa; season with cumin, chili powder, garlic powder, and salt.
3. 3. Simmer gently for 3–4 minutes to combine flavors.
4. 4. Stir in half the cheddar; cook until melted and glossy.
5. 5. Transfer to a serving dish, sprinkle remaining cheddar on top, and garnish with cilantro.
6. 6. Serve with chips or vegetables.

5. Creamy Jalapeno Popper Dip

Creamy Jalapeno Dip (Keto, Low-Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Creamy, full of flavor and with a spicy kick, this is the dip to end all dips. Perfect with your favorite dippers, get dipping today with this Creamy Jalapeno DIp!

Ingredients

• 1 cup sour cream
• 1/4 cup cilantro leaves
• 1 jalapeno
• 2 tablespoons lime juice
• 1 tablespoon Hidden Valley Ranch Dressing Powder
• 1/4 teaspoon salt

Instructions

1. Wash the cilantro and remove the thick stems.
2. Trim the jalapeno and remove the seeds.
3. Pulse all ingredients in the food processor until smooth.
4. Chill and enjoy!

6. Pineapple Mango Salsa

Pineapple Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 people’]

This Pineapple Mango Salsa (Whole Foods Copycat) Recipe is an easy, delicious, fresh salsa recipe! Paleo, gluten free, whole30 + packed with flavor.

Ingredients

• 1 cup cherry tomatoes (diced finely in small squares)
• 2 cup mangoes (diced finely in small squares)
• 2 cup pineapple (diced finely in small squares)
• 1 cup onion (minced)
• 1/4 cup lime juice
• 2 tablespoon olive oil
• 3 tablespoons cilantro (chopped finely)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon jalapeño (seeds removed, diced finely)

Instructions

1. Chop all ingredients finely
2. In a bowl mix together all ingredients + toss until thoroughly combined.
3. Serve with chips or over chicken/fish.
4. Note: This salsa is best if left in the fridge for 1-2 hours for the flavors to meld together, but it’s also fine to eat as is!

7. Crunchy Taco Cups

Easy Crunchy Keto Taco Cups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 Pieces’]

These crunchy keto taco cups bring classic Mexican-inspired flavor into an easy handheld appetizer. Filled with seasoned ground beef, they make a fun alternative to regular tacos for parties, Taco Tuesday, or Cinco de Mayo.

Ingredients

• 1/2 Cup Mozzarella Cheese
• 1/2 Cup Cheddar Cheese
• 1/3 Cup Protein Powder
• 1 1/2 Cup Ground Beef
• 2 Tablespoons Taco Seasoning
• 1 Cup Lettuce
• 1/4 Cup Onion
• 1/4 Cup Black Olives
• 1/2 Cup Tomatoes
• 1/2 Cup Avocado
• 1/4 Cup Cheddar Cheese

Instructions

1. First of all, heat your oven to 180 Celsius or 350 Fahrenheit. Prepare your mozzarella and cheddar cheese.
2. Using a big glass bowl, add mozzarella, cheddar cheese and protein powder and mix them.
3. Using either your kid’s compass or a bowl, make lovely round shapes on parchment paper to have your cups identical in size. Fill each circle with the mixture, and using your hands, make sure the circles are almost identical. Place into the oven and bake for approximately eight minutes until the corners brown.
4. Oil the tops of the muffin pan, take cups out of the oven and immediately place each circle onto the muffin tin, shaping them into the cups.
5. Prepare all the ingredients together for an easy assembly.
6. Heat your skillet over medium-high, add a bit of oil and cook the ground beef for approximately 10-15 minutes. Add taco seasoning, mix it thoroughly and let it cook for additional 10 minutes.
7. Place your taco cups on a tray and start filling with lettuce cut into small pieces. Continue adding Taco Ground Beef, onion, and black olives you have cut into small pieces.
8. Keep filling up with cut tomatoes, avocado, and grated cheese of your choice. You can also sprinkle salsa dressing or any other garnishes mentioned above.

8. Jicama Slaw with Fresh Herbs

Jicama Slaw with Fresh Herbs & Arugula is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded jicama
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 1/4 cup chopped fresh herbs (parsley, cilantro, dill)
• 2 cups arugula
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, toss jicama, cabbage, carrot, and herbs to combine.
2. 2. Whisk lime juice, olive oil, salt, and pepper; pour over the slaw and toss well.
3. 3. Let sit 5 minutes to meld flavors, then arrange arugula on serving bowls.
4. 4. Top with the slaw and serve as a crunchy side.

9. Mexican Devilled Eggs

Mexican Deviled Eggs with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [’10’, ’10 halves’]

This is a very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling, a real treat for the Easter brunch.

Ingredients

• 5 large eggs (Note )
• 1 small ripe avocado
• 1 small tomato
• 2 small green onions
• 1 garlic clove
• 1 organic lime
• pure chili powder (or cayenne pepper)
• 1 pinch of ground coriander
• 1 pinch of ground cumin
• some fresh coriander (or parsley)
• fine sea salt and black pepper
• 2-3 radishes (for garnish, optional)

Instructions

1. Cook eggs: Place the eggs into a saucepan, cover well with water, and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and place into a bowl of iced water. Let stand for about 5 minutes. Peel.5 large eggs
2. Make filling: Halve and carefully remove the yolks. Place the egg yolks into a bowl and mash them with a fork. Add the avocado and mash with a fork again, mixing well. You can use a blender for a smoother consistency.1 small ripe avocado
3. Chop vegetables: Halve the tomato and remove its seeds. Chop the tomato very finely. Chop the green onions very finely as well. Keep about 1 tablespoon of the chopped greens of the onions for sprinkling over the eggs when ready to serve. Grate the garlic clove.1 small tomato + 2 small green onions + 1 garlic clove
4. Combine filling: Add tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the juice of half a lime, pure chili powder or cayenne pepper to taste, ground coriander, ground cumin, salt, and pepper to taste as well. Add more lime juice if necessary.1 organic lime + pure chili powder + 1 pinch of ground coriander + 1 pinch of ground cumin + fine sea salt and black pepper
5. Add herbs: Finely chop the fresh coriander or parsley. Fold about ⅔of the herbs into the mixture.some fresh coriander
6. Stuff the egg white halves with the filling. Place on a serving platter and sprinkle with the remaining herbs, some chili powder or cayenne pepper, finely chopped greens from the spring onions, and finely chopped radishes, if desired.2-3 radishes
7. Keep refrigerated until ready to serve. They are best served shortly after being prepared.

10. Guacamole

Easy Guacamole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’12’, ’12 servings’]

Easy guacamole recipe makes delicious homemade guacamole with just 6 ingredients in 5 minutes.

Ingredients

• 2 avocados
• 2 tablespoons fresh lime juice (about 1 lime)
• ½ cup cilantro
• ⅓ cup diced red onion
• ½ teaspoon coriander
• Pinch of salt

Instructions

1. To prepare the guacamole, halve the avocados and remove the pit.
2. Scoop the flesh into a bowl and roughly mash.
3. Add the lime juice, cilantro, onions, coriander, and a pinch of salt.
4. Mix until combined.
5. Add additional salt or seasonings to taste.

11. Mexican Bowl

Keto Mexican Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

This Keto Mexican Breakfast Bowl is a quick, high-protein low-carb meal made with taco-seasoned beef, scrambled eggs, avocado, cheddar cheese, sour cream, tomato, and cilantro. It’s ready in about 15 minutes and has about 40g protein and 3g net carbs per serving.

Ingredients

• 2 large eggs
• 4 ounces ground beef
• 1 teaspoon taco seasoning
• 1/2 ripe avocado (sliced)
• 2 tablespoons sour cream
• 1/4 cup shredded cheddar cheese
• 1/4 small tomato (diced)
• 1 tablespoon fresh cilantro (chopped)
• Salt and black pepper (to taste)

Instructions

1. Heat a skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a spoon, until browned and cooked through.
2. Add the taco seasoning and stir until the beef is well coated. If there is too much grease in the pan, drain most of it, leaving about 1 teaspoon for cooking the eggs.
3. Remove the beef from the skillet and set it aside.
4. Reduce the heat to low or medium-low. Add the eggs to the same skillet and scramble gently until just set. Season with salt and pepper to taste.
5. Transfer the scrambled eggs to a bowl.
6. Top with the taco-seasoned beef, avocado slices, shredded cheddar cheese, diced tomato, sour cream, and fresh cilantro.
7. Serve warm with your favorite toppings.

12. Pineapple Salsa

Pineapple Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

This is not your average salsa! This fresh pineapple salsa is sweet, savory, and spicy at the same time. Serve it with crispy tortilla chips at your next backyard BBQ and it will become everyone’s favorite appetizer!

Ingredients

• 2½ cups fresh pineapple (diced – about half a large pineapple)
• 1 red bell pepper (diced)
• ½ cup red onion (diced – about half an onion)
• 1 jalapeño (seeds and ribs removed then finely chopped)
• 4 tablespoons fresh cilantro leaves (chopped)
• 1 lime (juiced)
• ¼ teaspoon salt

Instructions

1. Dice up all of the ingredients, and combine everything in a bowl.
2. Season with salt, and squeeze lime juice over the salsa. Give it a very good mix.
3. Taste the salsa and adjust the seasonings to your preference.

13. Bacon Jalapeno Poppers

Keto Bacon Jalapeño Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: 12

These keto bacon jalapeño poppers are sure to become a Tex-Mex staple in your home! Packed with tons of flavor and yet low in carbs, this recipe makes the perfect keto appetizer.

Ingredients

• 6 large jalapeños
• 4 oz cream cheese, room temperature
• 1/4 can rotel dice tomatoes and chiles
• 1/2 cup shredded cheddar cheese
• 1 pound package of bacon

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
2. Slice jalapenos in half lengthwise and remove all seeds and veins. Be sure to use gloves for this step.
3. In a small bowl, combine the softened cream cheese, diced tomatoes and chiles, and shredded cheese. Combine well.
4. Next, fill each of the jalapeno halves with the cream cheese mixture.
5. Lastly, wrap each jalapeno half with a slice of bacon.
6. Bake for 30 to 40 minutes until bacon is fully cooked and the filling is bubbly.
7. Store leftovers in the refrigerator for up to 3 days.

14. Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 1 cup diced cucumber
• 1 cup diced tomato
• 1 avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon hot sauce (optional)
• Salt to taste
• Optional garnish: lime wedges

Instructions

1. 1. In a large bowl, combine shrimp, cucumber, tomato, avocado, red onion, and cilantro.
2. 2. Drizzle with lime juice and hot sauce; season with salt and toss gently.
3. 3. Chill 10–15 minutes for flavors to meld.
4. 4. Serve in bowls or glasses with lime wedges.

15. Mini Mexican Tarts

Mini Mexican Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 24

A Tex-Mex appetizer made easy with filo shells!

Ingredients

• ¾ pound mild Italian sausage, cooked and drained
• 1 large clove garlic, minced
• ½ cup salsa (the less chunky, the better)
• 4 ounce can diced green chiles, drained
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded sharp Cheddar cheese
• Olive oil
• 24 wonton wrappers
• Sour cream
• Diced red bell pepper
• Sliced olives
• Shredded cheese
• Cilantro

Instructions

1. Cook sausage in large skillet, breaking it into small pieces. When the sausage is no longer pink, add garlic and sauté a couple more minutes. Drain excess fat.
2. Add salsa, cheeses, and chiles and cook for about 5 minutes, till mixture thickens. Taste and add salt and pepper, if needed.
3. Cool completely.
4. Preheat oven to 375º.
5. Brush the mini muffin tin with olive oil. Carefully press a wonton wrapper into each muffin cup.
6. Fill each cup with a rounded tablespoon of the sausage mixture.
7. Bake for about 8 to 10 minutes, till the edges of the wontons start to brown.
8. Remove tarts from the muffin tin onto a baking sheet.
9. Bake for about 8 more minutes. Cool for a few minutes, garnish as desired, and serve warm.

16. Vegetarian Empanadas

Vegetarian Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Dough: 1 cup masa harina
• 1/2 cup warm water (adjust as needed)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Filling: 1 cup canned black beans, rinsed and mashed
• 1/2 cup corn kernels
• 1/2 cup diced bell pepper
• 1/4 cup finely chopped onion
• 1/2 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste
• Optional: 1 egg for sealing
• Oil for brushing

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. Make dough: mix masa harina, warm water, olive oil, and salt until a smooth dough forms; adjust water as needed.
3. 3. Mix filling: mash beans with corn, bell pepper, onion, cheese, cumin, paprika, and salt.
4. 4. Divide dough into 4 equal portions; roll each into a circle about 6–7 inches in diameter.
5. 5. Place filling on one half of each circle; fold over, pinch edges to seal, and optionally brush with beaten egg.
6. 6. Place on the prepared sheet and bake 18–22 minutes until golden.
7. 7. Let rest a few minutes before serving.

17. Mini Taco Salad Cups

Mini Taco Salad Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 Mini Cups’]

If you are looking for an appetizer for your next event or big game day party look no further. Everyone loves mini versions of food and these Mini Taco Salad Cups are no exception!

Ingredients

• 12 5″ corn tortillas
• 2 cups carnitas, seasoned cooked turkey or ground beef, or (seasoned shredded chicken)
• 2 cups shredded iceberg lettuce
• ½ cup cheddar cheese, shredded
• ½ cup tomatoes, diced
• ½ cup avocado, diced
• ¼ cup cilantro leaves
• 12 dashes hot sauce of choice
• ½ cup sour cream
• 1 Tbsp lime juice
• 1 Tbsp cilantro, chopped
• ½ tsp lime zest

Instructions

1. Preheat oven to 375°F
2. Prepare all filling ingredients and set aside.
3. Prepare Lime Crema by combining sour cream, lime juice, chopped cilantro, and lime zest.
4. Spray a muffin pan with non-stick spray.
5. Wrap the stack of tortillas in a damp paper towel and microwave for 30 seconds to soften. Don’t skip this step as the tortillas need to be softened to be molded into muffin tins.
6. Place each softened tortilla into a muffin tin cavity, pinching the sides together to form a cup.
7. Bake for 15 minutes. Allow to cool in the tin for 5 minutes and remove to a rack to cool.
8. Once cooled place the tortilla cups on a platter.
9. To each tortilla cup add a heaping tablespoon of meat. Continue to layer with lettuce, cheese, tomatoes, avocado, crema and cilantro leaves. Add a dash of hot sauce to each cup.
10. If desired line the platter with lettuce leaves to keep the tortilla cups level.

18. Mango Black Bean Salad

Mango Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

This Mango Black Bean Salad is sweetly satisfying. Bursting with flavor, it’s packed with plant-based heartiness. Made with 8 simple, low-budget, pantry-friendly ingredients with 15 minutes of prep!

Ingredients

• 30 ounces of black beans (2 cans), drained and rinsed
• 2 mangos, peeled and cut into ½ inch wide pieces
• 1 red bell pepper, rinsed, seeds removed and chopped
• 3 green onions (white and green parts), sliced
• ¼ teaspoon of red pepper flakes
• 1/4 cup of red wine vinegar
• Zest and juice of 1 orange
• Zest and juice of 1 lime

Instructions

1. Combine all ingredients in a large bowl and mix well.
2. Chill for one hour before serving.

19. Mini Green Chile Chicken Quesadillas

Mini Green Chile Chicken Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M

These Mini Green Chile Chicken Quesadillas are super easy to assemble and then baked all together on a sheet pan. The perfect way to make quesadillas for a crowd!

Ingredients

• 1/2 Cup cream cheese
• 1 4.5 Ounce can mild green chiles
• 1/4 Teaspoon cumin
• Squeeze of fresh lime juice
• 2 Cups cooked chicken (shredded)
• 4 Cups cheese (cheddar, monterey jack, chihuahua, aserdo, queso quesadilla) (shredded)
• 2 12 Count packages street taco tortillas
• 1 Tablespoon unsalted butter (plus more for greasing parchment paper)
• Pinch of salt
• Sour cream
• Guacamole
• Refried beans
• Lettuce (shredded)
• Tomato (chopped)
• Salsa Verde
• Pico de Gallo
• Cilantro

Instructions

1. Pre heat oven to 425 degrees. Line two sheet pans with parchment paper and rub the parchment with unsalted butter.
2. Add the cream cheese, green chiles, cumin, and a squeeze of fresh lime juice to a large bowl and mix together. Fold in the chicken and the cheese.
3. Assemble the quesadillas. Add a heaping spoonful of the filling to a tortilla and fold it over into a half moon shape, pressing the edges down. Repeat with the remaining filling and tortillas. You should end up with about 20 mini quesadillas. Arrange the quesadillas on the parchment lined baking sheets.
4. In a small, microwave safe bowl, heat a tablespoon of the unsalted butter until melted. Brush the tops of the quesadillas with the melted butter and finish with a light sprinkling of coarse salt.
5. Bake the quesadillas until the cheese has melted and the edges of the tortillas are golden brown; 10-15 minutes.
6. Serve with your favorite toppings!

20. Mexican Style Corn Ribs

📋Mexican Style Corn Ribs (Corn ‘riblets’) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘2’, ‘2 servings’]

This Tik Tok trendy corn ribs are easy to make, fun to grab and eat, lip-smacking delicious snack. Long strips of corn are coated in spice rub then air fried/grill or in the oven until cooked to perfection.

Ingredients

• 2 fresh corn on the cob
• 2 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt and pepper to taste
• ½ cup mayonnaise
• 2-3 teaspoon chili sauce
• 1/3 cup fresh cilantro
• ¼ cup cotija cheese

Instructions

1. To make corn ribs, you first have to cut corn on the cob into “ribs”. Make sure to use a sharp knife. Be careful while slicing corn.
2. Start by removing the husk from corn.
3. Cut the bottom and the top end just above the end of the ear, this will ensure the cob has a flat edge so it can stand up straight vertically.
4. Holding on the cob vertically, slice the cob into half. Use a wood rolling pin or meat hammer to help assist in slicing the corn by gently beating it over the knife. Then, slice each half into quarters creating 4 ribs per corn on the cob. Keep the core.
5. Arrange corn “ribs” on a parchment paper lined baking tray.
6. In a small bowl mix all the spices with olive oil.
7. Generously brush the spice mix over corn.
8. Grill in pre-heated oven at 375F for 25-30 minutes.
9. While corn cooks in the oven, make chili mayonnaise by whisking together mayonnaise and chili sauce.
10. Remove corn from oven.
11. Note – most times corn ribs cooked in oven do not curl up that much as compared to corn cooked in an air fryer and that’s okay. If you want ‘curled’ ribs, use air fryer.
12. Squeeze fresh lime on top.
13. Arrange corn “riblets” on a serving plate.
14. Drizzle chili mayonnaise, sprinkle fresh cilantro and cojita cheese.
15. Serve immediately.

21. Mexican Street Corn Fries

Corn Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Savory with a hint of spice, these corn fries made Mexican street corn-style are just about the best thing to ever grace this blog! Gluten-free, vegetarian.

Ingredients

• 15 ounces cooked french fries (frozen or homemade)
• 1 tablespoon avocado oil (or any oil of choice)
• 15 ounces corn kernels (fresh, frozen or canned)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin seeds
• 1 teaspoon salt (plus ¼ teaspoon for sour cream mixture)
• 1/8 teaspoon ground cayenne pepper (optional, for a subtle kick)
• ½ cup chopped fresh cilantro (plus extra for garnish)
• 1 cup shredded cheese of choice (I like to use a Mexican cheese blend)
• 1 lime, halved (for juicing)
• ½ cup sour cream, Mexican cream or plain yogurt

Instructions

1. Cook french fries according to package directions or make your favorite homemade fries. (I like to pop a bag of frozen fries into the air fryer!)
2. Meanwhile, in a skillet over medium heat, add the oil, corn, paprika, garlic, cumin and salt. Stir well and cook for 3-4 minutes or until some of the corn kernels are turning golden.
3. Add the fresh chopped cilantro and stir well, cooking for 1-2 minutes longer or until the cilantro is nice and wilted and all smells fragrant. Turn off the heat and set aside.
4. Line a baking dish or pan with parchment paper and top with the cooked french fries. Sprinkle the fries with cheese and then pop them into the oven and broil the top for 2 minutes, or until the cheese is good and melted.
5. Meanwhile, place the sour cream in a bowl with ¼ teaspoon of salt and the juice of half a lime. Mix well. Set aside.
6. Remove the fries from the oven, then top with cooked corn, a drizzle of the sour cream mix, a squeeze of lime and a sprinkle of fresh cilantro.
7. Dig in and enjoy!

22. Watermelon Pico De Gallo

Watermelon Pico de Gallo (salsa) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

Sweet and spicy watermelon pico de gallo is the summer salsa great with chips or on seafood tacos.

Ingredients

• 3 cup watermelon (small dice)
• 1/2 cup yellow or orange bell peppers (finely diced)
• 1/3 cup onion (finely diced)
• 2 small jalapenos (finely diced, (seeds and membranes removed optional))
• 1/2 cup cilantro (chopped)
• 3 TBSP lime or lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Chop and dice the first 3 ingredients as listed.
2. For Medium Heat: Remove the seeds and membranes from one jalapeno before dicing both of them. Remove the seeds & membranes from both if you want a mild salsa.
3. In a medium-sized bowl, add the ingredients and gently stir to combine.
4. Juice the citrus and pour over the bowl of ingredients.
5. Add cilantro, salt, and pepper. Mix gently to combine.
6. Serve immediately with chips or use it to top seafood tacos.

23. Mexican Street Corn Nachos

Street Corn Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

These nachos are a fun spin on elote, also known as Mexican street corn. With creamy sauce, roasted corn and fresh toppings, they’re a bold and satisfying snack. Serve them for parties, game day or casual dinners.

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon all purpose flour
• 1 Cup milk
• ½ Teaspoon chili powder
• ½ Teaspoon ground cumin
• ½ Teaspoon garlic powder
• ¼ Teaspoon onion powder
• 1 jalapeno (seeded and minced)
• 3 Cups Oaxaca cheese (or American cheese)
• 1 Cup Velveeta cheese
• 14 Ounces tortilla chips
• 1 Can roasted corn (15-Ounce)
• ½ Cup Mexican crema (or sour cream thinned with a little milk)
• 1 jalapeno (seeded and diced )
• 3 Tablespoons cilantro (fresh)
• 2 limes (1 juiced, 1 cut into wedges)
• 1 Dash Tajin (or chili powder or smoked paprika )
• ¼ Cup Cotija cheese (optional, for garnish)

Instructions Make the Cheese Sauce

1. Melt the butter in the saucepan over medium heat. Stir in the flour until combined.
2. Whisk in the milk till smooth and add the spices and the jalapeno.
3. Cook until thick and bubbly.
4. Add the cheeses and melt.
5. Turn off the burner and place a lid on the pan to keep warm until ready to use.

Toast the Chips

1. Preheat the oven to 350°F.
2. Lay the tortilla chips out on a cookie sheet and place in the oven. Toast for 5 to 10 minutes until slightly browned.

Heat the Corn

1. Heat the corn in the microwave or on the grill or in a pan.

Assemble the Nachos

1. Spoon cheese dip over the chips.
2. Layer the corn on the chips. Drizzle with cream and sprinkle with jalapeno pieces, cilantro and tajin.
3. Squeeze fresh lime juice over the nachos and sprinkle with cotija cheese. Serve immediately.

24. Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

These easy Sheet Pan Chicken Nachos are the ultimate loaded baked nachos recipe! A layer of crispy tortilla chips are baked in the oven with shredded cheese, tender chicken, and black beans and then topped with classic nacho toppings!

Ingredients

• 1 12 ounce bag tortilla chips- Restaurant style
• 2 cups shredded cheddar cheese; Mexican blend
• 1 ½ – 2 cups shredded chicken ((I used a rotisserie chicken))
• 1 15 ounce can black beans; rinsed and drained
• ¼ cup red onions; diced
• pico de Gallo or salsa
• guacamole
• sour cream
• green chiles
• sliced jalapeños
• green onion; sliced
• lime; for serving

Instructions

1. Preheat oven to 400 degrees F. Lightly spray a baking sheet (make sure it has sides) with nonstick cooking spray. Evenly spread the chips on the baking sheet and sprinkle the top with shredded cheese, shredded chicken, black beans and red onions. Bake for 10 minutes or until cheese has melted and the edges of the chips are starting to turn brown.
2. Just before serving, top the nachos with dollops of pico de Gallo, guacamole sour cream, green chiles, sliced jalapeños green onions and lime wedges. Enjoy!
3. *You can top these nachos with any of your favorites! The possibilities are endless!

25. Corn Salsa

Chipotle Corn Salsa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

This Chipotle Corn Salsa recipe tastes just like the popular roasted chili-corn salsa served at Chipotle Mexican Grill. It’s ready in just 5 minutes and perfect for serving with tortilla chips or topping tacos, burrito bowls, salads, and more.

Ingredients

• 16 ounces frozen yellow sweet corn (thawed)
• ⅓ cup diced red onion
• 1 medium to large jalapeño (seeded and diced)
• 1 lime (juiced )
• ¼ teaspoon salt (or to taste)
• ½ cup loosely packed cilantro leaves (chopped (pull leaves from stems and measure prior to chopping))

Instructions

1. Add all the ingredients to a medium bowl and stir until combined. Serve immediately or cover and refrigerate until ready to serve.

26. Mini Chicken and Cheese Quesadillas

Mini Chicken Cheese Griddle Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 6

Griddle Quesadillas pack flavor and texture into one fun-to-eat dish. Cheese and chicken are the stars of these Mini Chicken & Cheese Quesadillas, but I’ve loaded even more flavor into this easy quesadilla recipe.

Ingredients

• Chicken, Small Diced, 1 Breast 10 ounces
• Mushrooms, White – Sliced 1/2 cup
• Peppers, Small Diced 1/2 cup
• Onion, White – Sliced 1/2 cup
• Flour Tortillas, Soft Taco Shell – 5 1/2″ 6 each
• Cheese, Shredded – Mexican Blend 2 cups
• Olive Oil 1 tablespoon
• Seasoning, To Taste

Instructions

1. How to Make Mini Griddle QuesadillasGather all of your ingredients to make your chicken and cheese quesadillas.
2. Heat the Blackstone griddle on medium heat.
3. After the flat top griddle is hot, place 1/2 tablespoon of the olive oil onto a section of the griddle.
4. Place all the vegetables on top of the hot oil.
5. On a different part of the griddle, add the other ½ tablespoon of olive oil.
6. Top the oil with the diced chicken, season to taste.
7. Cook the vegetables until they start to get tender and the chicken is done using your griddle spatula to toss around.
8. Combine the veggies and cooked chicken on the Blackstone griddle.
9. Place the tortilla shells on the griddle.
10. Add 1/6th of the vegetable/meat mixture onto 1/2 of each soft shell.
11. Top each mini quesadilla with 1/6th of the shredded cheese and fold the other half of the soft shell on top of the filling.
12. Flip the mini chicken and cheese quesadilla over to sauté the other side.
13. Cut into pieces and serve hot with your favorite dipping sauce.

27. Avocado Salsa

Avocado Salsa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’16’]

Drizzle Avocado Salsa is often served on Mexican foods like tacos, burritos, taquitos, or served with tortilla chips as a dip. Many people call it Taco Sauce or Salsa de Aguacate. Drizzle this green sauce over tacos, and burritos, dip taquitos into it, pour on a taco salad or scoop with a chip…

Ingredients

• 1 large ripe avocado (peeled and pit removed)
• 12 large tomatillos (husked, washed, cut in half)
• 1 small white onion (cut into quarter pieces)
• 2 cloves garlic
• ½ whole jalapeno/serrano chile (seeded and stemmed)
• ½ teaspoon sea salt
• ½ whole lime juice only
• ¼ cup cilantro leaves ½ of bunch – add at very end

Instructions

1. In a heavy skillet or cast iron pan, saute the tomatillos, onion, garlic, jalapeno/serrano chiles over medium-high heat for 5-8 minutes until nice golden brown marks appear.
2. Add all the veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture.
3. Scrape down the sides. Add cilantro leaves last, blend quickly.
4. Store in the fridge for up to 5 days in a sealed mason jar or bowl covered with plastic wrap. Pour into a dish and serve with tortilla chips.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.