3 Easy and Tasty Mexican Appetizers

dipping tortilla chip in guacamole inside molcajeteEveryone knows that the food is one of the best parts of summer, whether you’re at a barbecue or a pool party. It doesn’t matter whether you’re throwing the party or attending one, enjoying delicious appetizers will get everyone in party mood. Check out the recipes below to learn how to make three simple Mexican appetizers that are packed with flavor!

These 3 delicious recipes from the Cooking Channel are guaranteed to bring the fun to your Labor Day party!

Spicy Guacamole

Need a little something to spice up your party? This spicy guacamole recipe is quick and easy to make, but tastes like it took all day to make!

-2 avocados, halved, pitted, and diced in shell
-1/2 red onion, thinly sliced
-1 jalapeno, thinly diced
-1/2 bunch of cilantro, coarsely chopped
-Juice of 1 lime
-salt and pepper
-Mash the avocado with a fork and combine with the red onion,
jalapeno, cilantro, and lime juice. Add salt and pepper to your liking.
Total Time: 15 minutes

Southwest Quesadilla with Cilantro-Lime Sour Cream

A perfect appetizer to hold over your hungry guests, this quesadilla recipe can also double as the main course!


-2 tablespoons of olive oil, plus extra for griddle
-1 small red bell pepper, diced
-1/2 red onion, diced
-3/4 cup of corn kernels (about 1 ear)
-2 tablespoons of red pepper flakes
-1 teaspoon of ground cumin
-salt and pepper
-1/2 cup of freshly chopped cilantro leaves
-4 flour tortillas (10” burrito size)
-1 (16 ounce) can of refried black beans
-1 cup grated pepper jack cheese

Lime-Cilantro Sour Cream
-1/2 cup of sour cream
-1/4 cup of freshly chopped cilantro leaves
-1/2 lime, juiced
-Pinch of salt


Lime-Cilantro Sour Cream
– In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

-In a large skillet, heat oil over medium-high heat. Sauté red pepper
and onion until soft, about 5 minutes. Add corn, red pepper flakes,
cumin, and salt and pepper to taste. Toss to incorporate and sauté for
3 minutes.
-Transfer to a bowl and add cilantro. Preheat a long, 2-burner cast
iron griddle, or a large sauté pan over medium heat. Lay 2 tortillas on
a work surface and spread each evenly with refried black beans.
– Place tortillas, bean side up, on the griddle (begin with 1 if using a sauté pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla
coated with refried black beans and cook until cheese melts, about 4
minutes. Flip quesadillas to toast the other side.
-Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with lime-cilantro sour cream.
Total Time: 30 minutes

Exploding Chicken Taquitos

These taquitos are so good, you might just want to keep them for yourself. If you do have leftovers, stick them in the freezer, they make a great late-night snack!

-1 (9 ¾ -10 ounce) can 98% fat-free chunk white chicken breast in water, drained and flaked
-1/2 cup of salsa, plus more as an optional dip
-1/3 cup of shredded cheddar cheese
-1/4 teaspoon of dry seasoning mix
-8 (6”) yellow corn tortillas
-sour cream, as optional dip
-Preheat the oven to 375 degrees F.
-In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
-Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
-Prepare a baking sheet by spraying it with nonstick spray. Set aside.
-Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
-Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
-Bake in the oven until crispy, 14 to 16 minutes.
Total Time: 50 minutes

These appetizers are sure to be a hit at your next summer bash! For more recipes, check out our blog, or stop by one of our many Ixtapa Mexican Family Restaurant and Cantina locations throughout Massachusetts!