Mexican appetizers kick off any dinner like a fiesta, so enjoy whipping up tasty openers that are sure to please. From guacamole to quesadillas to Mexican-style layered dips, there's a Mexican appetizer for everyone.See Popular Mexican Appetizers Recipes
Spicy Italian sausage in a sassy Mexican-flavored sauce tops tortillas with cheese for piping-hot open-faced tacos.
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From Betty's Soul Food Collection... Everyone's fired up about this Mexican-flavored bread, bubbling with cheese, zesty green chiles and a dash of hot pepper sauce to turn up the heat.
It couldn't be easier to make this delicious dip...it combines cool sour cream and spicy salsa to ensure you've got a tasty appetizer ready in a snap.
Pepperidge Farm® Texas Toast is topped with refried beans and baked , then topped with sour cream, chopped green onions and Pace® Chunky Salsa.
These little taco-flavored treats in wonton crusts make mouthwatering, family-favorite appetizers.
A one-pot bean and cheese dip spiced up with the zesty taste of Ro*Tel.
Each bite of these flavorful quesadillas is packed with a blend of Swanson® Premium Chunk Chicken, Monterey jack cheese, chopped green chilies and chili powder, topped with a dollop of sour cream and Pace® Chunky Salsa.
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
Bisquick® mix, three other ingredients and about 30 minutes are all it takes to make a cinnamon- and sugar-sprinkled classic Mexican pastry.
Tasty bean and cheese quesadillas grilled to a golden brown and served with quick-to-fix chunky tomato salsa.
These crispy, cheese-stuffed bites are the kind of Mexican comfort food chef Sue Torres cooks. "You can stuff the mashed plantains with lots of fun things, like chorizo, beans, or shrimp," she says. The key to their success is finding ultraripe plantains, "so black and soft and sweet that you think you should throw them out." As with bananas, underripe plantains ripen more quickly when placed in a paper bag.
Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.
Each bite of these flavorful quesadillas is packed with a blend of Swanson® Premium Chunk Chicken, Monterey Jack cheese, chopped green chilies and chili powder, topped with a dollop of sour cream and Pace® Chunky Salsa.
These cheese and pepper quesadilla appetizers are quick and easy, especially if you use bottled salsa. Great for pot lucks or parties.