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Aaron's Famous Vegetarian Nachos
Appetizer Mexican

Aaron's Famous Vegetarian Nachos

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
  2. 2 Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
  3. 3 Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
  4. 4 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

By Andrea Parker

Chili Con Queso Dip I
Appetizer Mexican

Chili Con Queso Dip I

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

By Katelyn Moon

Taco Dip
Appetizer Mexican

Taco Dip

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.
  2. 2 Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.

By Rose Starkowicz

Layered Dip
Appetizer Mexican

Layered Dip

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

By BARBARA VINSON

Mexican Cheese Cake
Appetizer Mexican

Mexican Cheese Cake

2.5

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Stir cream cheese, sour cream, creamy salad dressing, and taco seasoning together in a bowl until smooth; spread into a flat square or round dish. Spread salsa over cream cheese mixture layer; sprinkle with Cheddar cheese, tomato, green bell pepper, and green onions. Chill until flavors blend, at least 1 1/2 hours.

By Susan Noens

Roasted Bell Pepper Salsa
Appetizer Mexican

Roasted Bell Pepper Salsa

Prep
20 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
  3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
  4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
  5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Hot Baked Taco Dip
Appetizer Mexican

Hot Baked Taco Dip

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
  3. 3 Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

By shae

Dr. D's Killer Salsa
Appetizer Mexican

Dr. D's Killer Salsa

3.0

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
  2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
  3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Kim's Salsa
Appetizer Mexican

Kim's Salsa

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Absolutely the Best Nacho Dip Ever
Appetizer Mexican

Absolutely the Best Nacho Dip Ever

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
  2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
  3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

Roasted Green Tomato Salsa
Appetizer Mexican

Roasted Green Tomato Salsa

5.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
  2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
  3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
  4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Veggie Nachos
Appetizer Mexican

Veggie Nachos

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place tortilla chips on a large serving plate.
  2. 2 Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
  3. 3 Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

By ChefGirl B ME

Seven-Layer Taco Dip
Appetizer Mexican

Seven-Layer Taco Dip

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend refried beans and taco seasoning in a medium bowl; spread mixture onto a large serving platter.
  3. 3 Mix sour cream and cream cheese in a medium bowl; spread over refried beans.
  4. 4 Top with salsa. Layer tomato, bell pepper, green onions, and lettuce over top.
  5. 5 Sprinkle over Cheddar cheese and garnish with black olives.

By SUE CASE

Halibut-Mango Ceviche
Appetizer Mexican

Halibut-Mango Ceviche

4.6

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.
  2. 2 After the ceviche has sat for 1 ½ hours, add green pepper, sweet onion, and red onion. Mix well, then cover and refrigerate for another 30 minutes.
  3. 3 Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

By Vella

Cool Cucumber Salsa
Appetizer Mexican

Cool Cucumber Salsa

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cucumbers, tomatoes, green pepper, jalapeño pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt together in a medium bowl; cover and refrigerate until chilled, about 30 minutes to 1 hour.
  3. 3 Serve with tortilla chips.

By DAWNIE1219

Belle Adorn Salsa
Appetizer Mexican

Belle Adorn Salsa

4.8

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Scott Dennison

Tangy Rhubarb Salsa
Appetizer Mexican

Tangy Rhubarb Salsa

4.9

Prep
30 min
Cook
5 min
Total
215 min

Instructions

  1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
  3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Drunken Roasted Salsa
Appetizer Mexican

Drunken Roasted Salsa

4.7

Prep
25 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to broil. Line a baking sheet with foil.
  2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
  3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Blackened Corn and Jicama Pico de Gallo
Appetizer Mexican

Blackened Corn and Jicama Pico de Gallo

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  2. 2 Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

By Gemini26

Grilled Peppers
Appetizer American

Grilled Peppers

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a grill for medium heat and lightly oil the grate.
  2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
  3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Easy Homemade Hot Pepper Jelly
Appetizer American

Easy Homemade Hot Pepper Jelly

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
  2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
  3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
  4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Savory Cream Cheese and Pineapple Party Dip
Appetizer

Savory Cream Cheese and Pineapple Party Dip

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish.
  2. 2 Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.

By Bibi

Ceil's Cucumber Slices
Appetizer

Ceil's Cucumber Slices

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a mixing bowl, combine the cucumber slices, onions, and green peppers.
  2. 2 In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
  3. 3 Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

By IRENERUSSELL