8 Mexican Chicken Appetizers

Isn’t it amazing how Mexican cuisine can elevate any gathering?

These Mexican chicken appetizers are sure to impress your guests and keep them coming back for more.

From Spicy Chicken Enchilada Dip to Mini Chicken Quesadillas, there’s something for everyone.

Crispy Chicken Empanadas and savory Chicken Tostadas are just a few highlights that pack a punch of flavor.

Let’s explore these delicious recipes that will make your next fiesta a hit!

Spicy Chicken Enchilada Dip

Mexican dishes are known for their vibrant flavors and unique combinations, making them a popular choice for parties and gatherings. One such dish is the Spicy Chicken Enchilada Dip, a delicious appetizer that combines the rich, creamy taste of cheese and sour cream with the robust flavors of chicken, chilies, and spices. This dish makes a delightful dip for tortilla chips, adding a Mexican touch to your party menu.

Making the Spicy Chicken Enchilada Dip is straightforward and requires ingredients that are easily available. The recipe is designed for 4-6 servings, making it ideal for a small gathering or a family get-together. The combination of spicy chicken, creamy cheese and sour cream, and tangy enchilada sauce creates a harmonious blend of flavors that will leave your guests asking for more.

Ingredients:

• 2 cups of shredded chicken
• 1 cup of shredded cheddar cheese
• 1 cup of shredded Monterey Jack cheese
• 1 cup of sour cream
• 1 cup of enchilada sauce
• 1 can of diced green chilies (4 oz)
• 1 jalapeno, finely chopped
• 2 cloves of garlic, minced
• 1/2 cup of chopped fresh cilantro
• 1/2 teaspoon of ground cumin
• Salt to taste
• 1 bag of tortilla chips (for serving)

Cooking Instructions:

1. Preheat your oven to 375 degrees Fahrenheit. While the oven heats up, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, enchilada sauce, diced green chilies, chopped jalapeno, minced garlic, chopped cilantro, ground cumin, and salt in a large bowl. Mix well to guarantee all ingredients are evenly distributed.
2. Transfer the mixture to a baking dish, spreading it evenly. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbling and slightly golden on top.
3. Remove the dish from the oven and let it cool for a few minutes. Serve warm with tortilla chips on the side.

When making the Spicy Chicken Enchilada Dip, you can adjust the level of spiciness according to your preference. For a milder dip, you can reduce the amount of jalapeno or omit it entirely. Conversely, if you like your dip extra spicy, feel free to add more jalapenos or even some hot sauce.

Remember to serve the dip warm, as this allows the flavors to meld together and the cheese to attain a perfectly gooey consistency. Enjoy your cooking and your Mexican party!

Mini Chicken Quesadillas

Mexican cuisine is known for its vibrant flavors, colorful decorations, and variety of spices and ingredients, often based on corn and beans, enriched with different types of meats. One of the dishes that perfectly encapsulate the essence of this cuisine is the Mini Chicken Quesadillas. These bite-sized appetizers are perfect for parties, potlucks, and family gatherings as they’re easy to serve and absolutely delicious. They’re packed with flavor from the chicken, cheese, and seasonings, all encased in a crisp tortilla.

The Mini Chicken Quesadillas aren’t just tasty but also quick and easy to make. This recipe uses simple ingredients that you probably already have in your pantry. In about 30 minutes, you can prepare this dish that serves 4-6 people. Whether you’re a beginner in the kitchen or an experienced cook, this recipe will guide you to create these tasty Mexican appetizers that will leave your guests asking for more.

Ingredients:

• 1 lb chicken breast, diced
• 12 mini tortillas
• 2 cups shredded Cheddar cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup salsa
• Fresh cilantro for garnish

Instructions:

1. First, heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the diced chicken to the skillet. Season it with cumin, chili powder, salt, and pepper. Cook, stirring frequently, until the chicken is cooked through.
3. Lay out the mini tortillas on a flat surface. Spread a small amount of shredded cheese on one half of each tortilla.
4. After the chicken is cooked, distribute it evenly across the tortillas, on top of the cheese. Then, add another layer of cheese on top of the chicken. Fold the tortillas in half to create a half-moon shape.
5. Heat a griddle or large skillet over medium heat. Cook the quesadillas for about 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
6. Remove the quesadillas from the griddle and let them cool for a minute. Then, cut each quesadilla into three pieces.
7. Serve the mini quesadillas with sour cream and salsa. Garnish with fresh cilantro.

Extra Tips:

For a smoky flavor, you can grill the chicken instead of cooking it in a skillet. Also, feel free to add more ingredients like bell peppers or corn to the chicken mixture to give it more texture and flavor.

If you want your quesadillas to be spicier, you can add some jalapenos or hot sauce. Remember, the key to a great quesadilla is the cheese, so don’t skimp on it. Use a good quality cheddar for the best results.

Mexican Chicken Empanadas

Mexican Chicken Empanadas are an iconic appetizer in Mexican cuisine, loved for their crispy exterior and juicy, flavorful filling. These handheld pockets of deliciousness are perfect for any occasion, whether it’s a casual weeknight dinner, a family gathering, or a festive party. The blend of spices, tender chicken, and the rich, flaky pastry make this dish irresistibly tasty.

Even better, they can be made ahead of time and frozen for later use, making them a convenient option for busy cooks.

Making Mexican Chicken Empanadas at home may seem intimidating, but it’s actually quite straightforward. The key is to prepare the filling first, allowing it to cool before stuffing the empanadas. This gives the flavors time to meld together and makes the process of filling and sealing the empanadas much easier. The result is a batch of golden, crispy empanadas that are sure to impress your guests.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 1 cup of chicken broth
• 1 cup of shredded cheddar cheese
• 1 package of store-bought empanada dough
• 1 egg, beaten

Instructions:

1. Begin by cooking the chicken. In a large frying pan over medium heat, cook the chicken breasts in olive oil until they’re no longer pink inside. This should take about 10 minutes. Allow the chicken to cool, then shred it using two forks.
2. In the same pan, sauté the onion and garlic until fragrant and the onion is translucent, about 5 minutes.
3. Add the shredded chicken back into the pan, along with the cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
4. Pour in the chicken broth and let the mixture simmer until the liquid has reduced, about 10-15 minutes. Remove from heat and let it cool.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the empanada dough and cut out round shapes using a large cookie cutter or a glass.
7. Place a spoonful of the chicken mixture onto the center of each dough round, then sprinkle with shredded cheese.
8. Fold the dough over the filling to create a half-moon shape, then seal the edges by crimping with a fork.
9. Brush each empanada with the beaten egg to give it a golden color when baked.
10. Bake the empanadas for 20-25 minutes, or until they’re golden brown and crispy.

When making Mexican Chicken Empanadas, it’s crucial to not overfill the dough as it may tear or leak during baking.

Also, make sure the edges are sealed properly to prevent the filling from spilling out. For a vegetarian option, you can replace the chicken with beans or roasted vegetables.

And remember, these empanadas freeze well, so you can make a big batch and have a delicious appetizer ready whenever you need it. Enjoy!

Chicken and Cheese Chiles Rellenos

When you think of tantalizing Mexican cuisine, Chicken and Cheese Chiles Rellenos are a must-try. This appetizer has an exquisite blend of flavors and textures, with the succulent chicken and melty cheese contrasting beautifully with the spicy kick of the chiles.

These rellenos, or stuffed peppers, make for the perfect start to any Mexican meal, and will surely impress your friends and family.

Making Chicken and Cheese Chiles Rellenos at home might sound complex, but it’s a straightforward process. This recipe is broken down into easy-to-follow steps, which means that even if this is your first time tackling Mexican cuisine, you can create a restaurant-quality appetizer.

The dish serves 4-6 people, making it ideal for small gatherings.

Ingredients:

• 6 large poblano chiles
• 2 cups shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup flour
• 3 large eggs, separated
• 1/2 cup canola oil
• Salt to taste

Instructions:

1. Start by roasting the poblano chiles. Place them on a baking sheet and broil until the skin is charred and blistered. This should take about 5 minutes per side.
2. Once the chiles are roasted, place them in a plastic bag and seal. Let them steam for about 15 minutes. This will make the skin easier to peel.
3. After the chiles have steamed, peel off the skin, cut a slit in each chile, and remove the seeds.
4. In a bowl, mix together the shredded chicken and both types of cheese. Stuff each chile with this mixture, then close the slit with a toothpick.
5. Roll the stuffed chiles in flour, shaking off any excess.
6. Beat the egg whites until stiff peaks form. Then, gently fold in the yolks.
7. Dip the floured chiles in the egg mixture, coating them completely.
8. Heat the canola oil in a large frying pan over medium heat. Once the oil is hot, fry the chiles until golden brown on all sides.
9. Drain the chiles on paper towels and sprinkle with salt to taste. Serve warm.

A few additional tips can help you make your Chicken and Cheese Chiles Rellenos even better.

When roasting the chiles, make sure to turn them frequently for an even char. Also, while frying the chiles, don’t overcrowd the pan; this could lower the oil’s temperature and result in soggy rellenos.

Finally, if you want to make this dish even more indulgent, you can top the rellenos with a dollop of sour cream or a drizzle of salsa verde before serving. Enjoy your homemade Mexican appetizer!

Authentic Chicken Tacos Al Pastor

Authentic Chicken Tacos Al Pastor is an iconic street food dish that hails from central Mexico. Its roots lie in the traditional spit-grilled shawarma brought by Lebanese immigrants to Mexico. Over time, it has evolved into a unique Mexican dish where marinated meat is piled onto a skewer, grilled, and served with pineapple, onions, and cilantro. The marinade’s vibrant flavors, derived from dried chilies, spices, and pineapple, infuse into the chicken, creating a tender, flavorful filling for the tacos.

The key to achieving the perfect Chicken Tacos Al Pastor lies in the marinade and grilling process. The marinade, made from a blend of Guajillo and Ancho chilies, garlic, cumin, oregano, vinegar, and pineapple, gives the chicken its distinctive flavor. Grilling the marinated chicken imparts a smoky flavor and a slightly charred exterior that contrasts beautifully with the juicy interior.

This dish is typically served in soft corn tortillas, garnished with fresh pineapple, onion, cilantro, and a squeeze of lime.

Ingredients:

• 2 pounds boneless skinless chicken thighs
• 2 dried Guajillo chilies
• 2 dried Ancho chilies
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 cup white vinegar
• 1/2 cup pineapple juice
• 1/2 pineapple, cut into chunks
• 12 small corn tortillas
• 1 onion, finely chopped
• 1 bunch cilantro, roughly chopped
• 2 limes, cut into wedges

Instructions:

1. Begin by rehydrating the dried chilies. Remove the stems and seeds, then soak them in hot water for about 15 minutes until they become soft.
2. While the chilies are soaking, prepare the other ingredients for the marinade. Peel the garlic cloves and gather the cumin, oregano, vinegar, and pineapple juice.
3. Once the chilies are rehydrated, blend them in a blender along with the garlic, cumin, oregano, vinegar, and pineapple juice until a smooth paste forms. This is your marinade.
4. Coat the chicken thighs with the marinade, ensuring all pieces are well covered. Let them marinate in the fridge for at least 2 hours, but preferably overnight to allow the flavors to fully develop.
5. Once marinated, grill the chicken thighs on medium-high heat. Cook for about 5-7 minutes each side, until the chicken is fully cooked and has a slightly charred exterior.
6. While the chicken is grilling, lightly grill the chunks of pineapple until they’ve a nice char and are slightly caramelized.
7. Warm the corn tortillas on the grill or in a skillet until they’re pliable and slightly toasted.
8. Chop the grilled chicken into bite-sized pieces and assemble the tacos. Place the chicken on the tortillas, top with grilled pineapple, chopped onion, and cilantro. Serve with lime wedges on the side.

When preparing Chicken Tacos Al Pastor, be mindful of the marinating time. The longer the chicken marinates, the more flavorful it will be.

Also, don’t skip grilling the pineapple. The caramelization of the pineapple brings out its sweetness, which perfectly complements the savory, spicy chicken.

Finally, use corn tortillas for an authentic Mexican experience, but feel free to use flour tortillas if that’s what you have on hand. Enjoy this flavorful journey to the streets of Mexico from your kitchen!

Grilled Chicken Nachos Supreme

If you’re searching for a delicious appetizer that will wow your guests at your next gathering or event, then search no more than Grilled Chicken Nachos Supreme. This appetizer, hailing from the vibrant and rich culinary tradition of Mexico, isn’t only a feast for the eyes but also a delight for the palate. With its tantalizing mixture of grilled chicken, gooey cheese, crunchy tortilla chips, and a variety of invigorating and tangy toppings, this dish will surely be a crowd-pleaser.

The beauty of this dish lies in its simplicity and versatility. You can easily adjust the ingredients to your preference, making it spicier for those who love a good kick or milder for those who prefer a more subtle taste. Regardless of your choice, each bite will be a symphony of flavors and textures that will make you come back for more.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet of taco seasoning
• 1 bag of tortilla chips
• 2 cups of shredded cheddar cheese
• 1 cup of shredded Monterey Jack cheese
• 1 can of refried beans
• 1 cup of pico de gallo
• 1/2 cup of sliced black olives
• 1/2 cup of sliced jalapenos
• 1/2 cup of sour cream
• 1/2 cup of guacamole
• 1/4 cup of chopped fresh cilantro

Cooking Instructions:

1. Preheat your grill to medium heat. While waiting for the grill to heat up, season the chicken breasts with the taco seasoning.
2. Grill the chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
3. Preheat your oven to 350 degrees Fahrenheit. Arrange the tortilla chips on a large baking sheet in a single layer.
4. Spread the refried beans evenly over the tortilla chips, then layer the grilled chicken strips on top.
5. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the chicken.
6. Bake the nachos in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Remove the nachos from the oven and top them with pico de gallo, sliced black olives, and sliced jalapenos.
8. Drizzle the sour cream and guacamole on top of the nachos, then sprinkle with chopped fresh cilantro.

When making Grilled Chicken Nachos Supreme, it’s important to remember that the quality of your ingredients will greatly affect the final result. Opt for fresh, high-quality ingredients whenever possible.

You can also experiment with different types of cheese for an even more exciting flavor profile. Finally, remember to serve this dish immediately after cooking to guarantee the tortilla chips stay crunchy and the cheese remains gooey. Enjoy this wonderful Mexican appetizer with your loved ones!

Baked Chicken Taquitos

Mexican cuisine is highly celebrated for its vibrant flavors, colorful presentation, and variety of spices. One such popular Mexican dish that has garnered international acclaim is Baked Chicken Taquitos, a delectable appetizer perfect for parties, potlucks, or a simple family meal.

These taquitos are made from tortillas filled with spicy chicken, rolled into a tight cylinder, and baked until crispy. They’re commonly served with a side of salsa, guacamole, or sour cream, making it a delightful treat for both adults and kids alike!

Baked Chicken Taquitos aren’t just delicious but also easy to prepare at home with minimal ingredients. The recipe allows for a lot of creativity as you can tweak the filling as per your preference. Here’s a simple yet flavorful recipe of Baked Chicken Taquitos for a serving size of 4-6 people.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup of shredded Mexican blend cheese
• 1 packet of taco seasoning
• 12 small corn tortillas
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of salsa
• 2 tablespoons of olive oil
• Salt to taste
• Cooking spray

Cooking Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and lightly spray a baking sheet with cooking spray.
2. In a pan, heat the olive oil and sauté the onion and garlic until they’re fragrant and the onions become transparent.
3. Add the chicken breasts to the pan, sprinkle with the taco seasoning and salt, and cook until the chicken is fully cooked.
4. Once the chicken is cooked, remove it from the pan and shred it using two forks.
5. In a large bowl, combine the shredded chicken, cheese, and salsa. Mix well.
6. Warm the tortillas in a microwave for about 20-30 seconds. This makes them more pliable and easier to roll.
7. Spoon about 2 tablespoons of the chicken mixture onto each tortilla, roll them tightly around the filling, and place them seam-side down on the prepared baking sheet.
8. Spray the tops of the taquitos with cooking spray, which helps them become golden and crispy.
9. Bake for 15-20 minutes until the taquitos are golden and crispy.

When making Baked Chicken Taquitos, be mindful not to overfill the tortillas, as it can cause them to break or the filling to spill out during baking.

Also, verify to roll the tortillas tightly to keep the filling intact. For a vegetarian variation, you can substitute chicken with beans or your favorite veggies. Serve these taquitos hot with your choice of dip and enjoy this delightful Mexican appetizer!

Savory Chicken Tostadas

Mexican cuisine is known for its vibrant flavors, colorful ingredients, and a variety of textures. One such dish that perfectly embodies these characteristics is the Savory Chicken Tostadas. It’s a delightful appetizer that combines the crunchiness of a baked corn tortilla with the succulence of shredded chicken, the creaminess of refried beans, and the freshness of a variety of toppings like lettuce, tomatoes, and avocados.

This appetizer is a surefire way to start a Mexican-themed dinner and will surely get your guests asking for more!

The beauty of this dish lies in its simplicity – it’s easy to make and easily customizable according to your guests’ preferences. Best of all, you can prepare most of the components ahead of time, which makes it perfect for parties or gatherings. This recipe is designed to serve 4-6 people.

Ingredients:

• 12 corn tortillas
• 2 cups of shredded chicken
• 1 can of refried beans
• 2 avocados, pitted and diced
• 1 head of lettuce, shredded
• 2 tomatoes, diced
• 1 cup of shredded Mexican cheese blend
• 1/2 cup of sour cream
• 1/4 cup of chopped fresh cilantro
• 1 lime, cut into wedges
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C). Brush both sides of the tortillas with vegetable oil and arrange them in a single layer on two baking sheets. Bake for 10-15 minutes, or until crisp and lightly browned.
2. While the tortillas are baking, heat the refried beans in a small saucepan over medium heat. Stir occasionally until they’re hot.
3. Once the tortillas are ready, spread a layer of refried beans on each one. Top with shredded chicken and sprinkle with a generous amount of cheese.
4. Return the tortillas to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove the tostadas from the oven and immediately top with shredded lettuce, diced tomatoes, and avocados. Drizzle with sour cream and sprinkle with chopped cilantro.
6. Serve the tostadas warm, with lime wedges on the side for squeezing over the top.

Extra Tips:

While this recipe calls for shredded chicken, feel free to substitute with any other protein of your choice – shredded beef, pork, or even a vegetarian option like sautéed peppers and onions would work well.