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Baked BBQ Pulled Pork Nachos
Appetizer Mexican

Baked BBQ Pulled Pork Nachos

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
  3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Simple Smoked Salsa
Appetizer Mexican

Simple Smoked Salsa

5.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  2. 2 Place tomatoes, onion, jalapeño, and garlic in a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
  3. 3 Transfer vegetables to the bowl of a food processor or blender. Add cilantro, lime juice, and salt; pulse several times until finely chopped (do not over-process). Serve immediately at room temperature, or cover and refrigerate for several hours to let flavors meld.

By France Cevallos

Grilled Pineapple Mango Salsa
Appetizer Mexican

Grilled Pineapple Mango Salsa

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Fresh Homemade Salsa
Appetizer Mexican

Fresh Homemade Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.
  3. 3 Pulse until mixture is combined but still chunky.
  4. 4 Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
  5. 5 Serve with chips.

By Stephanie Roynestad Fuller

Crab Ceviche
Appetizer Mexican

Crab Ceviche

4.6

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Classic Pub Style Nachos
Appetizer Mexican

Classic Pub Style Nachos

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
  3. 3 Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
  4. 4 Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

By sweets

Bloody Mary Ceviche
Appetizer Mexican

Bloody Mary Ceviche

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Avocado-Spinach Dip
Appetizer Mexican

Avocado-Spinach Dip

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  2. 2 Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

By Sunny Hart

Refreshing Avocado, Tomato, and Mango Salsa
Appetizer Mexican

Refreshing Avocado, Tomato, and Mango Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
  2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Citygirlincountry

Peach Avocado Salsa
Appetizer Mexican

Peach Avocado Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
  2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Baked Queso Dip with Ground Beef
Appetizer Mexican

Baked Queso Dip with Ground Beef

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
  3. 3 Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
  4. 4 Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
  5. 5 Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
  6. 6 Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

By CookingWithShelia

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

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

Spicy Fresh Tomato Salsa
Appetizer Mexican

Spicy Fresh Tomato Salsa

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  2. 2 Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes; bring to a boil. Mix in red onion, white onion, yellow onion, jalapeños, and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Cool and refrigerate until serving.

By KIKIWOOD