Get ready to fiesta with these 20 delicious and spicy Cinco de Mayo appetizer recipes! Whether you’re hosting a party or just want to spice up your snack game, these mouth-watering dishes are sure to impress. From classic guacamole to creative twists like chorizo-stuffed mushrooms and tequila-lime shrimp skewers, there’s something for everyone on this list.
In the following pages, we’ll dive into each of these 20 recipes, sharing step-by-step instructions and helpful tips to ensure your Cinco de Mayo celebration is a huge success. So grab some tortilla chips and get ready to ignite your taste buds with these spicy and savory appetizers!
Spicy Guacamole with Lime Chips
Add a kick to your guacamole game with this spicy twist! This recipe combines the classic creamy avocado with a hint of heat from jalapeño peppers and a burst of citrusy flavor from lime chips.
Ingredients:
– 3 ripe avocados
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lime chips (store-bought or homemade)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a large bowl, mash the avocado halves with a fork until mostly smooth.
3. Add the chopped red onion, jalapeño, lime juice, garlic, salt, and pepper to the bowl.
4. Stir until well combined.
5. Taste and adjust seasoning as needed.
6. Serve with lime chips on the side for added crunch and flavor.
Cooking Time: 10 minutes
Cheesy Jalapeño Poppers
Get ready to ignite your taste buds with these creamy, cheesy, and spicy treats! These addictive poppers combine the perfect balance of flavors and textures to satisfy any snack craving.
Ingredients:
– 12-15 jalapeños
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Optional: chopped cilantro or paprika for garnish
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 cream cheese, cheddar cheese, Worcestershire sauce, garlic powder, salt, and pepper.
4. Stuff each jalapeño with about 1-2 teaspoons of the cheese mixture, filling to the top.
5. Place the poppers on a baking sheet lined with parchment paper, leaving some space between each one.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Remove from oven and garnish with chopped cilantro or paprika, if desired.
Cooking Time: 15-20 minutes
Enjoy your cheesy jalapeño poppers!
Mini Chicken Quesadillas
These bite-sized quesadillas are perfect for snacking or as a fun twist on traditional appetizers. With shredded chicken, melted cheese, and crispy tortillas, you’ll be hooked!
Ingredients:
– 1 pound cooked, shredded chicken
– 4-6 mini flour tortillas (about 3-4 inches in diameter)
– 2 tablespoons butter
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Butter one side of each tortilla.
3. Place one tortilla, buttered side down, in the skillet.
4. Sprinkle about 1/4 cup shredded chicken and 1 tablespoon cheese on half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook an additional 2 minutes or until the other side is also crispy.
8. Repeat with remaining ingredients.
Cooking Time: About 10-12 minutes total, depending on how many quesadillas you make at once.
Beef Empanadas with Chipotle Dip
Savor the bold flavors of Latin America with these crispy beef empanadas paired with a spicy chipotle dip.
Ingredients:
For the empanadas:
– 1 package puff pastry, thawed
– 1 lb ground beef
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
For the chipotle dip:
– 1 can chipotle peppers in adobo sauce
– 1 cup sour cream
– 1 tbsp lime juice
– 1/2 tsp cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook beef over medium-high heat until browned, breaking into small pieces.
3. Add onion, garlic, cumin, paprika, salt, and pepper. Cook until onion is translucent.
4. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares.
5. Place a spoonful of beef mixture onto one half of each square. Fold other half over to form a triangle. Press edges together with a fork.
6. Brush tops with egg wash and bake for 20-25 minutes, or until golden brown.
7. For the chipotle dip, combine all ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 30-40 minutes
Shrimp Ceviche Tostadas
Transform your taco Tuesday with this refreshing twist on traditional ceviche and tostadas.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup diced fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced
– Salt to taste
– 8-10 corn tortillas (for tostadas)
– Optional: sliced radishes, lime wedges, and sour cream for garnish
Instructions:
1. In a large bowl, combine shrimp, lime juice, red onion, cilantro, and jalapeño. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Preheat grill or grill pan to medium-high heat. Warm tortillas for about 30 seconds on each side.
3. Assemble tostadas by placing a spoonful of ceviche mixture onto each tortilla, followed by a slice of avocado.
4. Season with salt to taste and garnish with desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 1 hour (including marinating time)
Chorizo-Stuffed Mushrooms
Elevate your appetizer game with this flavorful and aromatic dish, where savory chorizo sausage meets earthy mushrooms.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup chorizo sausage, casings removed
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan over medium heat, cook chorizo sausage until browned, breaking it up with a spoon as it cooks.
3. In a separate bowl, mix breadcrumbs and garlic.
4. Stuff each mushroom cap with the cooked chorizo mixture, followed by a sprinkle of breadcrumb mixture.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Street Corn Dip with Tortilla Chips
A creamy and flavorful dip that combines the sweetness of corn with the savory taste of cheese, perfect for snacking with tortilla chips.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup cream cheese, softened
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– Tortilla chips for serving
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together corn kernels, cream cheese, mayonnaise, lime juice, cumin, paprika, salt, and pepper until well combined.
3. Transfer the mixture to a baking dish and top with half of the shredded cheese.
4. Bake for 15-20 minutes or until the cheese is melted and bubbly.
5. Remove from oven and sprinkle with remaining cheese.
6. Serve warm with tortilla chips.
Cooking Time: 20 minutes
Pork Carnitas Sliders
Pork Carnitas Sliders Recipe
Get ready to sink your teeth into tender, juicy pork carnitas served on a soft bun with fresh cilantro and lime crema.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 slider buns
– Fresh cilantro leaves, for garnish
– Lime crema (recipe below)
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add the pork pieces in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove from heat and set aside.
3. In the same pot, combine orange juice, lime juice, garlic, oregano, salt, and pepper. Stir to combine.
4. Return the pork to the pot, cover, and simmer for 2-3 hours or until tender.
5. Split slider buns in half and toast. Assemble with carnitas, cilantro, and lime crema.
Lime Crema:
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon salt
Mix all ingredients together until smooth. Serve chilled.
Black Bean and Cheese Taquitos
A flavorful and satisfying snack that combines the richness of melted cheese with the savory taste of black beans, all wrapped up in a crispy taquito shell.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 8-10 corn tortillas
– Vegetable oil for frying
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a bowl, mix together the black beans and cheese until well combined.
3. Place a tablespoon or two of the bean-cheese mixture onto the center of a tortilla.
4. Roll up the tortilla tightly and secure with a toothpick if needed.
5. Fry the taquitos in batches for 2-3 minutes on each side, or until golden brown.
6. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Avocado and Mango Salsa
Brighten up your meals with this vibrant and flavorful salsa, perfect for topping tacos, grilled meats, or veggies. This sweet and tangy combination of ripe avocados and juicy mangoes is sure to tantalize your taste buds.
Ingredients:
• 2 ripe avocados
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon freshly squeezed lime juice
• Salt to taste
Instructions:
1. Cut the avocados in half and remove the pit. Scoop out the flesh into a large bowl.
2. Add the diced mango, chopped red onion, and minced jalapeño pepper to the bowl with the avocado.
3. Squeeze the lime juice over the mixture and toss gently to combine.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 0 minutes (no cooking required!)
Spicy Mexican Meatballs
Get ready to spice up your meatball game with these flavorful and bold Spicy Mexican Meatballs!
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1 minced jalapeño pepper
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg, lightly beaten
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, cilantro, jalapeño, chili powder, cumin, salt, and pepper. Mix well with your hands until just combined.
3. Add the egg and mix until just incorporated.
4. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until cooked through.
6. If using cheese, sprinkle on top of meatballs during the last 5 minutes of cooking.
Cooking Time: 18-20 minutes
Queso Fundido with Chorizo
Queso fundido is a traditional Mexican dish that’s essentially a warm, melted cheese dip served with fresh tortillas. This recipe adds spicy chorizo to give it an extra kick.
Ingredients:
– 1 cup queso fresco or Monterey Jack cheese, shredded
– 1/2 cup chopped cooked chorizo
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh tortillas for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic, chorizo, paprika, salt, and pepper to the skillet. Cook for an additional minute, stirring constantly.
4. Transfer the mixture to a baking dish or ramekin. Top with shredded cheese.
5. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Serve hot with fresh tortillas.
Cooking Time: 10-12 minutes
Tequila-Lime Shrimp Skewers
A flavorful and vibrant twist on traditional shrimp skewers, these tequila-lime shrimp skewers are perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
• 1 pound large shrimp, peeled and deveined
• 1/4 cup tequila
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together tequila, lime juice, olive oil, garlic, and oregano.
3. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread 3-4 shrimp onto each skewer.
5. Season with salt and pepper to taste.
6. Grill the skewers for 2-3 minutes per side, or until pink and cooked through.
Cooking Time: 6-8 minutes total
Chicken Tinga Tostadas
Elevate your snack game with this flavorful recipe that combines the richness of chicken tinga with the crunch of crispy tostadas. This simple yet satisfying dish is perfect for a quick lunch or an impromptu gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 tablespoon lime juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas (for tostadas)
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Instructions:
1. In a large skillet, heat the lard or oil over medium-high heat.
2. Add chicken, garlic, chipotle pepper, lime juice, and oregano. Cook until the chicken is fully cooked and shreds easily.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spooning shredded chicken onto warmed tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Mexican Street Corn Salad
This vibrant salad is a twist on traditional street corn, featuring grilled corn, creamy avocado, and tangy lime juice.
Ingredients:
– 4 ears of corn, husked and silked
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– 1 cup crumbled queso fresco or feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. In a large bowl, combine diced avocado, sliced red onion, and chopped jalapeño.
4. Once the corn is cooked, let it cool slightly before cutting off the kernels.
5. Add grilled corn to the bowl with the avocado mixture.
6. Drizzle olive oil and lime juice over the salad, tossing gently to combine.
7. Season with salt and pepper to taste.
8. Top with crumbled queso fresco or feta cheese, if desired.
Cooking Time: 20-25 minutes
Poblano and Cheese Stuffed Peppers
Experience the perfect blend of spicy and savory with this simple recipe for Poblano and Cheese Stuffed Peppers. Roasted poblano peppers filled with a creamy cheese mixture make for a delightful and flavorful main dish or appetizer.
Ingredients:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 30 minutes.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and cut a slit down one side to create a pocket.
4. In a bowl, mix together cheese, onion, garlic, cumin, salt, and pepper.
5. Stuff each pepper with the cheese mixture and place on a baking sheet.
6. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Crispy Potato Tacos
Transform ordinary tacos into a flavorful fiesta with crispy potato shells! This recipe is perfect for a quick and easy dinner or a fun twist on traditional taco night.
Ingredients:
– 4-6 large potatoes
– Vegetable oil for frying
– 1/2 cup grated cheese (cheddar or Monterey Jack work well)
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
– Taco seasoning (optional)
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. Peel the potatoes and slice them into thin rounds.
3. Fry the potato slices in batches until they are crispy and golden brown, about 3-4 minutes per batch.
4. Remove the fried potatoes from the oil with a slotted spoon and drain on paper towels.
5. Warm taco shells according to package instructions.
6. Assemble the tacos by placing a few fried potato rounds into each shell, followed by a sprinkle of cheese, cilantro, and a squeeze of lime juice.
7. Season with salt, pepper, and taco seasoning (if using).
8. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Grilled Pineapple Salsa
Elevate your summer gatherings with this sweet and tangy grilled pineapple salsa! This refreshing condiment is perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 ripe pineapple, cut into 1-inch chunks
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup cilantro, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill pineapple chunks for 2-3 minutes per side, or until caramelized and slightly charred.
3. In a bowl, combine grilled pineapple, red onion, jalapeño, and cilantro.
4. Squeeze lime juice over the mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (includes grilling time)
Bacon-Wrapped Jalapeños
A sweet and spicy fusion, this recipe wraps crispy bacon around jalapeño peppers for a flavorful snack or appetizer.
Ingredients:
– 12-15 jalapeño peppers
– 6 slices of bacon
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the stems off the jalapeños and slice a slit down one side, being careful not to cut all the way through.
3. Wrap each jalapeño with a slice of bacon, securing it with a toothpick if needed.
4. Place the wrapped peppers on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the peppers and sprinkle with salt.
6. Bake for 20-25 minutes or until the bacon is crispy and golden brown.
Cooking Time: 20-25 minutes
Tips:
– For an extra crispy bacon, broil the peppers for an additional 2-3 minutes after baking.
– Serve warm with your favorite dipping sauce, such as ranch dressing or salsa.
Chipotle Deviled Eggs
Elevate your deviled eggs game with the bold flavors of chipotle peppers. These spicy treats are perfect for your next gathering or picnic.
Ingredients:
– 6 large egg yolks
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 chipotle peppers in adobo sauce, finely chopped (depending on desired heat level)
– Paprika and chopped cilantro for garnish
Instructions:
1. Hard-boil eggs, cool, then cut in half lengthwise.
2. Scoop out yolks and mash with a fork until smooth.
3. In a bowl, combine yolks, mayonnaise, Dijon mustard, lime juice, salt, and black pepper. Mix well.
4. Stir in chopped chipotle peppers.
5. Spoon yolk mixture into egg white halves.
6. Sprinkle paprika and chopped cilantro on top for garnish.
7. Chill for at least 30 minutes before serving.
Cooking Time: 15 minutes (hard-boiling eggs)
Summary
Get ready to spice up your Cinco de Mayo celebration with these delicious and easy-to-make appetizer recipes! From classic guacamole and queso fundido, to unique twists like bacon-wrapped jalapeños and tequila-lime shrimp skewers, we’ve got 20 mouth-watering options to impress your guests. With a range of flavors and heat levels, there’s something for everyone in this spicy collection.
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