15 Easy Mexican Appetizers Anyone Can Make

Taco'bout delicious: These creative Mexican appetizer recipes come together quickly for a potluck, a party, or just a pantry meal with the family.

Compiled by Perri O. Blumberg
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    Layered Buffalo Chicken Nachos with Creamy Gorgonzola Sauce

    Shred up leftover chicken to make this Mexican appetizer from Smells Like Home, which combines crunchy chips with bubbly, melted cheese and velvety avocado.

    Courtesy Smells Like Home

    Queso Fundido with Chorizo

    Whether you're celebrating Cinco de Mayo or that your team just scored, this Mexican appetizer dip from Smells Like Home should satisfy. Loaded with chorizo, jalapeños, and an optional splash (or three) of tequila, it's best served warm with sturdy chips for scooping.

    Courtesy Iowas Girl Eats

    Pulled Pork Taquitos with Chipotle Ranch Dipping Sauce

    Blogger Iowa Girl Eats rolls corn tortillas around slow-cooker pulled pork and shredded cheese, then serves this festive Mexican appetizer with a smoky sauce for dipping.

    Courtesy Amy Donovan

    Chicken, Spinach, and Pepper Jack Enchiladas

    Fearless Homemaker stuffs tortillas with sweet onion, green chiles, cream cheese, shredded Cheddar Jack, and more in this easy Mexican appetizer, then suggests spooning salsa verde (fresh or store-bought) on top.

    Courtesy Beth Sachan

    Grilled Pepper Poppers

    These zesty peppers from Eat.Drink.Smile blend three cheeses (goat, parm, and cream cheese) in a handy, edible jalapeño for a bite-sized Mexican appetizer. Scrape out most of the seeds if you aren't a hot-and-spicy fan.

    Courtesy Iowa Girl Eats

    Black Bean and Sweet Corn Guacamole Dip

    Velvety black bean dip, earthy guacamole, and sweet corn kernels are layered in a pretty presentation by Iowa Girl Eats, with an additional sprinkle of crumbly Cojita cheese for a salty snap.

    Courtesy Tessa Arias

    Mini Chicken Chimichangas

    Handle the Heat riffs on the classic Mexican appetizer with this fried, flaky take with a filling of corn, salsa, shredded chicken, and melted cheese.

    Courtesy Leah Short

    7-Layer Mexican Dip

    Sliced black olives, tomatoes, and green onions dot the top layer of this colorful dip from So, How's It Taste?  Try adding chipotle powder for a smoky flavor.

    Courtesy Angela Roberts

    Tableside Guacamole

    The secret ingredient in this guac from Spinach Tiger? Freshly squeezed orange juice. This recipe scales up really well: use one avocado per person and adjust the other ingredients accordingly.

    Courtesy Tessa Arias

    Creamy Chicken Taquitos

    Skip the freezer aisle and instead make these fun Mexican appetizers from Handle the Heat with simple, fresh ingredients like red bell pepper, cilantro, garlic and lime juice. If you're eating meatless, serve with refried beans instead of chicken.

    Courtesy Alyssa Rimmer

    Vegan Red Pepper Spinach Quesadillas

    Not just for vegans, though: this Mexican appetizer from Queen of Quinoa only requires five ingredients and comes together really quickly for parties. P.S. No judgment if you start making these for breakfast, too.

    Courtesy Lemons & Anchovies

    Chicken Tortilla Soup

    Pantry staples like canned chicken broth, tomatoes, corn, and black beans make short work of this classic Mexican soup from Lemons and Anchovies. Garnish with shredded cheddar cheese, diced avocado, chopped cilantro, crushed tortilla chips or sour cream—and don't forget a squeeze of lime.

    Courtesy Alyssa Rimmer

    Creamy Pumpkin Mexican Soup

    This nourishing bowl from Queen of Quinoa blends smooth pumpkin puree with cashew milk and adds heat from cinnamon, chili powder, smoked paprika, and cayenne pepper.

    Courtesy Cookie and Kate Blog

    Vegetarian Tortilla Soup

    This meatless meal from Cookie & Kate shines with flavor from lime and jalapeño. Creamy avocado contrasts against crispy tortilla strips, baked golden brown.

    Courtesy Lindsay Landis

    Hibiscus Flower Enchiladas

    Chewy dried hibiscus flowers complement shredded carrots and jicama in these inventive enchiladas from Love and Olive Oil, which are smothered in a generous tomato chipotle sauce, plus crunchy purple cabbage and salty Cotija cheese.


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