Restaurant Clicks
Homemade jalapeno baked with cheese

17 Tasty Mexican Appetizer Ideas and Recipes

Mexican appetizers are ideal for potlucks, game day parties, bridal showers, casual dinners with friends and family or just to jazz up a Tuesday dinner. Mexican appetizers are flavorful and easy to make. Most of these Mexican appetizer recipes call for affordable ingredients you’ll already have on hand or can pick up at the grocery store. Corn, avocado, peppers and lime feature in many of these recipes, so you can streamline your shopping list. From ceviche to flautas, here are 17 favorite Mexican appetizers in countdown form, of course, starting with the one we make over and over and over again.

17. Flautas

Crispy chicken flautas on a plate

Longer and thinner than taquitos, these crispy rolls are perfect for munching on at parties. For these, we use shredded chicken seasoned with cumin, chili powder, garlic powder and salsa. This mixture, along with cheese, is rolled up in tortillas and fried until golden brown. Fill a few with seasoned potatoes to be even more traditional. Arrange in a large pile on a serving platter and add some guacamole, salsa or sour cream for guests to dip as they please.

Flautas

Ingredients
  

  • 3 cups chicken cooked and shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup salsa
  • 1 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 12 flour tortillas 6-inch
  • 6 cups vegetable oil for frying
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Make the filling: Mix 3 cups chicken, 1 cup Monterey Jack, 1/2 cup salsa, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
  2. Warm the tortillas: Heat 12 tortillas briefly until soft and flexible.
  3. Fill: Spoon about 1/4 cup chicken filling onto each tortilla.
  4. Roll: Roll each tortilla tightly and secure with a toothpick if needed.
  5. Heat the oil: Heat 6 cups vegetable oil to 350°F.
  6. Fry: Fry the flautas for 2 to 3 minutes, turning until crisp and golden.
  7. Drain: Transfer the flautas to paper towels or a wire rack.
  8. Serve: Top with 1/2 cup sour cream, 1/2 cup guacamole, and 1/4 cup cilantro. Serve with 1 lime, cut into wedges.

16. Black Bean Dip

Smooth black bean dip in a bowl with tortilla chips

Canned black beans, onion, jalapeno, garlic, lime juice, and a few seasonings are all you need to make this delicious and easy blender black bean dip recipe. It’s creamy, spicy, and fresh tasting. I love serving this with tortilla chips! You can also serve this black bean dip with veggies, but I prefer tortilla chips. Blend the beans and seasonings until smooth, warm the dip in a skillet, stir in Monterey Jack cheese, and top with cotija cheese (Monterey Jack or cotija cheese work well), and serve with tortilla chips!

Black Bean Dip

Ingredients
  

  • 2 cans black beans 15 oz each, drained and rinsed
  • 1/2 cup salsa
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 jalapeño seeded and chopped
  • 2 garlic cloves minced
  • 1 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Monterey Jack cheese shredded
  • 2 tablespoons cotija cheese crumbled

Method
 

  1. Blend: Add 2 cans black beans, 1/2 cup salsa, 1/4 cup cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 jalapeño, 2 garlic cloves, cumin, chili powder, and salt to a food processor.
  2. Process: Blend until mostly smooth, adding a splash of water if needed.
  3. Heat: Transfer the dip to a skillet and cook over medium heat for 5 minutes.
  4. Add the cheese: Stir in 1/2 cup Monterey Jack until melted.
  5. Finish: Top with 2 tablespoons cotija cheese.
  6. Serve: Serve warm with tortilla chips.

15. Shrimp Ceviche

Mexican-style shrimp ceviche with avocado and cilantro

Want to serve a light Mexican appetizer? Look no further than this recipe for Mexican-style shrimp ceviche. The shrimp is briefly boiled, then marinated in lime and lemon juice, which makes the meat firm and opaque. The shrimp is served with peppers, cilantro and avocado, plus a splash or two of your favorite hot sauce for an extra zing. This refreshing appetizer is especially popular at outdoor parties in the summertime. For a little extra flavor and crunch, try adding some diced tomato and cucumber. Serve with tortilla chips or on crispy tostadas.

Shrimp Ceviche

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1/2 cup lime juice freshly squeezed
  • 1/4 cup lemon juice freshly squeezed
  • 2 Roma tomatoes diced
  • 1/2 cup red onion finely diced
  • 1 jalapeño seeded and finely chopped
  • 1/2 cup cucumber diced
  • 1/2 cup fresh cilantro chopped
  • 1 avocado large, diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 12 tostada shells for serving

Method
 

  1. Cook the shrimp: Boil 1 lb shrimp for 2 to 3 minutes, until opaque. Transfer to ice water, drain, and chop.
  2. Marinate: Mix the shrimp with 1/2 cup lime juice and 1/4 cup lemon juice. Chill for 20 minutes.
  3. Add the vegetables: Stir in 2 tomatoes, 1/2 cup red onion, 1 jalapeño, 1/2 cup cucumber, and 1/2 cup cilantro.
  4. Season: Add 1 teaspoon salt and 1/4 teaspoon black pepper.
  5. Add the avocado: Gently fold in 1 diced avocado.
  6. Chill: Refrigerate for 15 minutes.
  7. Serve: Serve cold with 12 tostada shells.

14. Black Bean and Corn Salad

Black bean and corn salad with tomatoes, peppers, and avocado

This easy Black Bean and Corn Salad recipe is the perfect Mexican appetizer! Full of black beans, corn, tomatoes, bell peppers and avocado tossed with a homemade dressing of lime juice, olive oil, cumin, chili powder, black pepper and salt. This black bean and corn salad is fresh, colorful, flavorful and full of nutritious ingredients! You can make this Mexican appetizer recipe ahead of time and serve with tortilla chips, on top of tacos or as a side dish to your favorite Mexican dish! Add diced jalapeño and fresh cilantro to add even more flavor to this salad!

Black Bean and Corn Salad

Ingredients
  

  • 1 can black beans 15 oz, drained and rinsed
  • 1 1/2 cups corn kernels
  • 1 cup cherry tomatoes halved
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion finely diced
  • 1 jalapeño seeded and finely chopped
  • 1 avocado large, diced
  • 1/3 cup fresh cilantro chopped
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. Make the dressing: Whisk 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Combine: Mix 1 can black beans, 1 1/2 cups corn, 1 cup tomatoes, 1/2 cup bell pepper, 1/3 cup red onion, 1 jalapeño, and 1/3 cup cilantro.
  3. Dress: Pour the dressing over the bean mixture and toss.
  4. Add the avocado: Gently fold in 1 diced avocado.
  5. Chill: Refrigerate for 20 minutes.
  6. Serve: Serve chilled or at room temperature.

13. Deep-Fried Guacamole

Deep-fried guacamole balls coated in crushed tortilla chips

I’m pretty sure this is the best thing I’ve ever eaten. These deep-fried guacamole balls are crispy tortilla chips on the outside and creamy guacamole on the inside. These guacamole balls are a little more involved than other dishes on this list, but are worth the effort. Make a thick guacamole by mashing together avocado, onion, pepper, and lime. Roll into small balls and freeze until firm. Dip each ball in egg, roll in crushed tortilla chips, and deep-fry until crispy. Serve with salsa for dipping!

Deep-Fried Guacamole

Ingredients
  

Method
 

  1. Make the guacamole: Mash 3 avocados with 1/4 cup red onion, 1 jalapeño, 1/4 cup cilantro, 2 tablespoons lime juice, 1/2 teaspoon cumin, and 1 teaspoon salt.
  2. Freeze: Scoop the guacamole into 12 balls. Freeze for 1 hour, until firm.
  3. Prep the coating: Place 1 cup flour and 1 1/2 cups panko in separate bowls. Whisk 2 eggs with 2 tablespoons milk.
  4. Coat: Roll each guacamole ball in flour, egg mixture, then panko.
  5. Heat the oil: Heat 6 cups vegetable oil to 350°F.
  6. Fry: Fry the guacamole balls for 1 to 2 minutes, until crisp and golden.
  7. Drain: Transfer to paper towels or a wire rack.
  8. Serve: Serve hot with 1/2 cup salsa.

12. Easy Chicken Tacos

Easy chicken tacos topped with avocado, cilantro, and lime

These easy Chicken Tacos are full of seasoned chicken, warm tortillas, avocado, lime and cilantro! These Mexican appetizers are perfect for game day or your next get together! You can make them ahead of time, and instead of serving a bunch of taco fixings just place the tacos on a plate and watch them disappear! Leftover chicken can be turned into a delicious taco salad the next day! Try topping with diced pico de gallo, shredded lettuce and Monterey Jack cheese!

Easy Chicken Tacos

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into small pieces
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons lime juice freshly squeezed
  • 12 corn tortillas 6-inch
  • 1 cup lettuce shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup pico de gallo
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Season the chicken: Toss 1 1/2 lb chicken with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Cook the chicken: Heat 1 tablespoon olive oil. Cook the chicken for 6 to 8 minutes, until it reaches 165°F.
  3. Add the lime: Stir 2 tablespoons lime juice into the cooked chicken.
  4. Warm the tortillas: Heat 12 corn tortillas in a dry skillet until soft.
  5. Fill: Divide the chicken among the 12 tortillas.
  6. Top: Add 1 cup lettuce, 1 cup Monterey Jack, 1/2 cup pico de gallo, 1/2 cup sour cream, and 1/4 cup cilantro.
  7. Serve: Serve with 1 lime, cut into wedges.

11. Mango Salsa

Fresh mango salsa in a bowl

If you’ve never had mango salsa before, the combination of sweet mango and spicy peppers will surprise you. This homemade salsa can be served on top of fish or chicken tacos, with chips, or by the spoonful as a fruit salad. The flavor builds, so give it a little time to marinate before serving. Feel free to add as much or as little heat as you’d like! Fresh cilantro and lime juice adds even more flavor.

Mango Salsa

Ingredients
  

  • 2 cups mango ripe and diced
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion finely diced
  • 1 jalapeño seeded and finely chopped
  • 1/3 cup fresh cilantro chopped
  • 3 tablespoons lime juice freshly squeezed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin ground

Method
 

  1. Combine: Mix 2 cups mango, 1/2 cup red bell pepper, 1/3 cup red onion, 1 jalapeño, and 1/3 cup cilantro.
  2. Season: Add 3 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon cumin.
  3. Toss: Gently mix until evenly combined.
  4. Chill: Refrigerate for 20 minutes.
  5. Serve: Serve chilled with tortilla chips.

10. Mexican Corn Salad

Creamy Mexican corn salad in a serving bowl

All of the best flavors of elote (Mexican street corn) are combined into this Mexican corn salad. Chili powder, lime, creamy, tangy dressing and crumbly cheese are stirred together with corn for a flavor-packed side dish. It’s lighter than some of the other cheesier options on this list, so feel free to pick up extra corn and make both dishes! You can even char the corn first for added smoky flavor. Serve with tortilla chips or on the side with tacos.

Mexican Corn Salad

Ingredients
  

Method
 

  1. Char the corn: Heat 1 tablespoon oil in a skillet. Cook 4 cups corn for 6 to 8 minutes, until lightly charred.
  2. Make the dressing: Mix 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Combine: Toss the 4 cups corn with the dressing and 1 jalapeño.
  4. Add the toppings: Stir in 1/2 cup cotija cheese and 1/3 cup cilantro.
  5. Serve: Serve warm or chilled with 1 lime, cut into wedges.

9. Chicken Taquitos

Homemade chicken taquitos with dipping sauces

These homemade chicken taquitos are much tastier than anything you could buy frozen in a box at the grocery store! Simply roll tortillas filled with cheese, chicken, and seasonings into taquito shapes and bake or fry! I like to fry mine in a cast iron skillet for the most authentic flavor and texture, but if you’re looking for a super easy and hands-off option, try baking! I like to serve taquitos on their own (with nothing drizzled on top) and set out a few options for dipping. Salsa, guacamole, and sour cream are great choices!

Chicken Taquitos

Ingredients
  

  • 3 cups chicken cooked and shredded
  • 1 cup Monterey Jack cheese shredded
  • 4 oz cream cheese softened
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 12 corn tortillas 6-inch
  • 6 cups vegetable oil for frying
  • 1/2 cup sour cream for serving
  • 1/2 cup guacamole for serving
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Make the filling: Mix 3 cups chicken, 1 cup Monterey Jack, 4 oz cream cheese, 1/2 cup salsa, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
  2. Warm the tortillas: Heat 12 corn tortillas until soft and flexible.
  3. Fill: Spoon about 1/4 cup chicken filling onto each tortilla.
  4. Roll: Roll each tortilla tightly and secure with a toothpick if needed.
  5. Heat the oil: Heat 6 cups vegetable oil to 350°F.
  6. Fry: Fry the taquitos for 2 to 3 minutes, turning until crisp and golden.
  7. Drain: Transfer the taquitos to paper towels or a wire rack.
  8. Serve: Top with 1/2 cup sour cream, 1/2 cup guacamole, and 1/4 cup cilantro.

8. Queso Dip

Warm white queso dip topped with tomatoes and chives

This easy queso dip is made with just a few simple ingredients: cheese, milk, butter, etc. You can use any type of cheese, but for the most traditional queso (like what you’d get at a restaurant) I’d recommend using a white cheese. American cheese also works really well! Melt the cheese, milk, and butter together until smooth and creamy. For added flavor, you can stir in some seasonings (I like a mixture of garlic, cumin, and cayenne) and/or some browned ground beef. Serve warm with plenty of tortilla chips! Garnish with chives and/or tomatoes.

Queso Dip

Ingredients
  

Method
 

  1. Make the roux: Melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute.
  2. Add the milk: Slowly whisk in 1 cup milk. Cook for 2 to 3 minutes, until slightly thickened.
  3. Melt the cheese: Lower the heat. Stir in 8 oz cheddar and 8 oz Monterey Jack until smooth.
  4. Add the vegetables: Stir in 10 oz tomatoes with green chiles and 1 jalapeño.
  5. Season: Add 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.
  6. Finish: Top with 2 tablespoons cilantro.
  7. Serve: Serve warm with tortilla chips.

7. 7 Layer Dip

7 layer dip topped with black olives and chives

It feeds the masses and there’s always a little bit of everything in every scoop, so it’s no wonder that 7 layer dip is a party classic. This easy 7 layer dip recipe consists of refried beans, salsa, cream cheese (optional) and sour cream, guacamole, cheese, chives and black olives. Feel free to mix-and-match layers, depending on what you and your guests enjoy! Chill until ready to serve with sturdy tortilla chips. Cilantro and diced tomatoes add a nice touch.

7 Layer Dip

Ingredients
  

  • 1 can refried beans 16 oz
  • 1 tablespoon taco seasoning
  • 2 cups guacamole
  • 1 1/2 cups sour cream
  • 1 1/2 cups salsa
  • 2 cups Mexican-blend cheese shredded
  • 1 cup Roma tomatoes diced
  • 1/2 cup black olives sliced
  • 1/3 cup green onions sliced
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Season the beans: Mix 16 oz refried beans with 1 tablespoon taco seasoning.
  2. Layer the beans: Spread the seasoned beans in a 9-inch serving dish.
  3. Add the guacamole: Spread 2 cups guacamole over the beans.
  4. Add the sour cream: Spread 1 1/2 cups sour cream over the guacamole.
  5. Add the salsa: Spread 1 1/2 cups salsa over the sour cream.
  6. Add the cheese: Sprinkle 2 cups Mexican-blend cheese over the salsa.
  7. Add the toppings: Top with 1 cup tomatoes, 1/2 cup black olives, 1/3 cup green onions, and 1/4 cup cilantro.
  8. Serve: Chill until ready to serve, then serve with tortilla chips.

6. Elote

Elote Mexican street corn with cheese and chili powder

Also known as Mexican street corn, elote is a messy (in the best way possible) summer cookout appetizer that you can dress-up to include your favorite flavors and level of spiciness. Ears of cooked corn on the cob are coated with a creamy mayonnaise and sour cream sauce, cotija cheese, and chili powder. Set out a variety of hot sauces for guests to sprinkle on, and enjoy! A squeeze of lime and a sprinkle of fresh cilantro is delicious, too.

Elote

Ingredients
  

Method
 

  1. Prep the corn: Brush 6 ears corn with 1 tablespoon vegetable oil.
  2. Grill: Grill the corn over medium-high heat for 8 to 10 minutes, turning until lightly charred.
  3. Make the sauce: Mix 1/3 cup mayonnaise, 1/3 cup sour cream, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.
  4. Coat: Spread the sauce over the 6 hot ears of corn.
  5. Add the cheese: Sprinkle with 1 cup cotija cheese.
  6. Finish: Top with 1/4 cup cilantro and squeeze 2 limes over the corn.
  7. Serve: Serve immediately.

5. Jalapeno Poppers

Cheesy stuffed jalapeno poppers

Jalapeño poppers are always a hit and they’re one of my favorite appetizers! Halved jalapenos are stuffed with a cheese filling and baked, fried or grilled until the jalapenos have softened and the filling is melty and bubbly. Feel free to get creative and coat the poppers in a crunchy, buttery panko topping before baking, or wrap each one in bacon for added crispiness and flavor. They’re delicious either way! If your grill or oven are already fired-up, put them to use here!

Jalapeno Poppers

Ingredients
  

Method
 

  1. Prep the jalapeños: Cut 12 jalapeños in half lengthwise. Remove the seeds and membranes.
  2. Make the filling: Mix 8 oz cream cheese, 1 cup cheddar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/4 teaspoon salt.
  3. Fill: Divide the cheese mixture among the 24 jalapeño halves.
  4. Make the topping: Mix 1 cup panko with 2 tablespoons melted butter.
  5. Top: Press the panko mixture onto the filled jalapeños.
  6. Bake: Bake at 400°F for 18 to 20 minutes, until browned and tender.
  7. Serve: Top with 2 tablespoons cilantro and serve with 1 lime, cut into wedges.

4. Jicama Fries

Seasoned jicama fries

Jicama fries is a deliciously crisp and mildly sweet root vegetable. The flavor is similar to that of an apple and a potato combined. These jicama fries are a fun alternative to traditional potato fries. Not only are these a great Mexican appetizer, but they’re also much lower in carbs! Bake with spices like cumin, paprika and chili powder for a delicious savory flavor. Try serving with our Chicken Enchilada Dip!

Jicama Fries

Ingredients
  

Method
 

  1. Prep the jicama: Boil 2 lb jicama for 10 minutes. Drain and pat dry.
  2. Season: Toss the jicama with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Arrange: Spread the seasoned jicama on a baking sheet in a single layer.
  4. Bake: Bake at 425°F for 35 to 40 minutes, flipping halfway, until browned.
  5. Finish: Sprinkle with 2 tablespoons cilantro.
  6. Serve: Serve hot with 1 lime, cut into wedges.

3. Chicken Enchilada Dip

Cheesy chicken enchilada dip with tortilla chips

This easy Chicken Enchilada Dip recipe is the perfect Mexican appetizer for any occasion! Made with shredded chicken, cheese, sour cream, cream cheese, enchilada sauce and green chiles, it’s super creamy and delicious! This cheesy Mexican appetizer tastes almost as good as enchiladas, but without all of the work! You can use Rotel in place of enchilada sauce to make this dip even easier. Use a rotisserie chicken to make it even quicker! Make this Mexican appetizer in the oven so you don’t have to worry! This dip is also great for serving because it will stay warm in the slow cooker.

Chicken Enchilada Dip

Ingredients
  

  • 2 cups chicken cooked and shredded
  • 8 oz cream cheese softened
  • 1 cup red enchilada sauce
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup sour cream
  • 1 can diced green chiles 4 oz, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup green onions sliced
  • 2 tablespoons fresh cilantro chopped

Method
 

  1. Make the base: Mix 8 oz cream cheese, 1 cup enchilada sauce, and 1/2 cup sour cream until smooth.
  2. Add the chicken: Stir in 2 cups chicken and 4 oz green chiles.
  3. Season: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
  4. Add the cheese: Stir in 1/2 cup cheddar and 1/2 cup Monterey Jack.
  5. Top: Spread in a baking dish. Top with the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack.
  6. Bake: Bake at 375°F for 20 minutes, until hot and bubbly.
  7. Finish: Top with 1/4 cup green onions and 2 tablespoons cilantro.
  8. Serve: Serve hot with tortilla chips.

2. Nachos Supreme

Loaded nachos supreme with cheese, beans, and tomatoes

This Nachos Supreme is the perfect Mexican appetizer recipe! Easy to make, filled with delicious ingredients and completely customizable! Everyone loves nachos! Layer tortilla chips with beans, cheese, tomatoes, green onions and any other fixings you like. Think seasoned ground beef, steak or chicken to make it more filling! And bake until bubbly and melty. Serve out of the oven with extra fixings like olives, corn and sour cream! Top with sliced jalapeños, salsa and guacamole!

Nachos Supreme

Ingredients
  

  • 12 oz tortilla chips
  • 1 lb ground beef
  • 1 tablespoon taco seasoning
  • 1/3 cup water
  • 1 can refried beans 16 oz
  • 2 cups Mexican-blend cheese shredded
  • 1 cup Roma tomatoes diced
  • 1/2 cup black olives sliced
  • 1/3 cup jalapeños sliced
  • 1/3 cup red onion diced
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup salsa
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Cook the beef: Brown 1 lb ground beef for 6 to 8 minutes. Drain the excess fat.
  2. Season: Add 1 tablespoon taco seasoning and 1/3 cup water. Cook for 2 minutes.
  3. Arrange: Spread 12 oz tortilla chips on a large baking sheet.
  4. Add the toppings: Spoon 16 oz refried beans and the seasoned beef over the chips. Top with 2 cups Mexican-blend cheese.
  5. Bake: Bake at 400°F for 8 to 10 minutes, until the cheese melts.
  6. Top: Add 1 cup tomatoes, 1/2 cup black olives, 1/3 cup jalapeños, 1/3 cup red onion, and 1/4 cup cilantro.
  7. Finish: Add 1/2 cup sour cream, 1/2 cup guacamole, and 1/2 cup salsa.
  8. Serve: Serve immediately.

1. Salsa Verde

Homemade green salsa verde in a bowl

Salsa Verde earns the top spot because this recipe is packed full of flavor! Made with tomatillos, onions, garlic, fresh herbs and serrano peppers (or your favorite hot pepper), it’s bright, flavorful and the perfect accompaniment to just about everything! This Mexican appetizer tastes even better than store-bought salsa! Broil the tomatillos, peppers, onion, and garlic for a smoky flavor for a vegetable-forward salsa. Make a big batch and keep in the fridge to use as a topping or dipping sauce throughout the week! Add a squeeze of lime juice to add even more flavor!

Salsa Verde

Ingredients
  

Method
 

  1. Roast: Broil 1 lb tomatillos, 1 jalapeño, 1 serrano chile, 1/2 onion, and 2 garlic cloves for 6 to 8 minutes, turning once.
  2. Blend: Add the roasted vegetables, 1/2 cup cilantro, 2 tablespoons lime juice, 1/2 teaspoon cumin, and 1 teaspoon salt to a blender.
  3. Process: Blend until slightly chunky.
  4. Cook: Heat 1 tablespoon vegetable oil. Add the salsa and simmer for 5 minutes.
  5. Cool: Let the salsa cool to room temperature.
  6. Serve: Serve with tortilla chips.

Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

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Hi, I’m Brian

I’ve been in the restaurant industry since I was a teenager.  From prep cook to line cook to eventually restaurant owner.   Now I’m a personal chef for my wife and son, ha.  I love sharing all the recipes and food knowledge I have gathered over the years.  Hope you enjoy.