15 Best Cinco de Mayo Appetizers

Mini Chicken Quesadillas

These bite-sized mini chicken quesadillas are perfect for serving at any festive Cinco de Mayo celebration.

Ingredients:

• 1 cup cooked shredded chicken
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 small flour tortillas
• 1/2 cup salsa
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil

Cooking method:

1. Preheat a skillet over medium heat and lightly coat it with olive oil.
2. On half of each tortilla, layer shredded chicken, cheese, salsa, and cilantro.
3. Fold the tortillas in half and press gently.
4. Place the quesadillas onto the skillet, cooking for 2-3 minutes on each side until cheese has melted and tortillas are golden brown.
5. Cut into wedges and serve warm.

Avocado Shrimp Ceviche

Dive into refreshing flavors with this creamy and zesty avocado shrimp ceviche, an ideal starter for your party spread.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 cup diced red onion
• 1 cup diced cucumber
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh lime juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine shrimp, avocados, red onion, cucumber, and cilantro.
2. Pour lime juice over the mixture, seasoning with salt and pepper.
3. Stir gently to combine and refrigerate for at least 30 minutes before serving chilled.

Jalapeño Poppers with Cream Cheese

These jalapeño poppers are filled with a creamy cheese mixture, providing a spicy kick that guests will love.

Ingredients:

• 12 jalapeño peppers, halved and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 12 slices of bacon, halved

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cream cheese, cheddar cheese, and garlic powder until smooth.
3. Fill each jalapeño half with the cheese mixture.
4. Wrap each filled jalapeño with a half slice of bacon and secure with a toothpick.
5. Place on a baking sheet and bake for 20-25 minutes until bacon is crispy.

Mexican Corn Dip

Experience the vibrant taste of Mexican street corn with this cheesy, flavorful dip perfect for tortilla chips.

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup crumbled cotija cheese
• 1 tablespoon chili powder
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, mix together corn, mayonnaise, sour cream, cotija cheese, chili powder, and lime juice.
2. Season with salt and pepper, adjusting to taste.
3. Serve chilled or at room temperature with tortilla chips.

Spicy Black Bean Hummus

Spice up your appetizer platter with this black bean hummus that combines classic flavors with a Mexican twist.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt to taste

Cooking method:

1. In a food processor, combine black beans, tahini, lime juice, garlic, cumin, and cayenne pepper.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Season with salt and serve with pita chips or vegetable sticks.

Pico de Gallo Stuffed Avocados

Elevate your appetizer game with these deliciously simple pico de gallo stuffed avocados.

Ingredients:

• 4 ripe avocados, halved and pitted
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine tomatoes, red onion, cilantro, and lime juice.
2. Season with salt and pepper.
3. Spoon the pico de gallo mixture into each avocado half and serve immediately.

Chorizo-Stuffed Mushrooms

These bite-sized chorizo-stuffed mushrooms pack a flavor punch, perfect for your Cinco de Mayo festivities.

Ingredients:

• 16 large button mushrooms, stems removed
• 1/2 lb chorizo sausage, casing removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a skillet, cook chorizo over medium heat until fully cooked.
3. In a bowl, combine chorizo, breadcrumbs, Parmesan, and parsley.
4. Stuff each mushroom cap with the chorizo mixture.
5. Bake for 15-20 minutes until mushrooms are tender.

Roasted Tomato Salsa

This roasted tomato salsa offers a rich, smoky flavor that enhances any dish or pairs perfectly with tortilla chips.

Ingredients:

• 4 large tomatoes, halved
• 1 onion, quartered
• 2 cloves garlic
• 1 jalapeño pepper
• 1/4 cup fresh cilantro
• 1 tablespoon lime juice
• Salt to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, arrange tomatoes, onion, garlic, and jalapeño pepper.
3. Roast for 25-30 minutes until vegetables are soft and charred.
4. Allow to cool slightly, then blend with cilantro and lime juice.
5. Season with salt, and serve chilled.

Cilantro Lime Shrimp Skewers

These cilantro lime shrimp skewers are simple to make and bursting with citrusy flavors perfect for grilling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine olive oil, lime juice, cilantro, salt, and pepper.
2. Add shrimp and toss to coat. Allow to marinate for at least 15 minutes.
3. Thread shrimp onto skewers and grill over medium heat for 2-3 minutes per side until pink and cooked through.
4. Serve hot.

Mango Salsa

Add a refreshing touch to your appetizer selection with this vibrant and sweet mango salsa.

Ingredients:

• 2 ripe mangoes, diced
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1-2 tablespoons fresh lime juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine mangoes, red bell pepper, red onion, and cilantro.
2. Stir in lime juice, adjusting the amount to taste.
3. Season with salt and pepper and serve chilled with tortilla chips.

Chicken Tinga Tostadas

Enjoy this smoky and slightly spicy chicken tinga on crisp tostadas for an authentic Mexican appetizer experience.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup canned tomato puree
• 1 chipotle pepper in adobo sauce, chopped
• 1/2 onion, sliced
• 1 clove garlic, minced
• 8 tostada shells
• Salt and pepper to taste

Cooking method:

1. In a skillet, sauté onion and garlic until tender.
2. Add tomato puree, chipotle pepper, and chicken, cooking until heated through.
3. Season with salt and pepper.
4. Spoon the chicken mixture onto tostada shells and serve.