Best 3 Mexican Appetizer Cups Recipes

**Indulge in a Culinary Journey to Mexico with an Assortment of Enticing Appetizer Cups**

Embark on a tasteful expedition to the heart of Mexican cuisine with a selection of tantalizing appetizer cups that will ignite your taste buds and transport you to the vibrant streets of Mexico. From the classic Guacamole and Pico de Gallo cups, bursting with the freshness of avocados and tomatoes, to the rich and savory Black Bean and Corn cups, each bite promises an explosion of flavors.

For those who relish the heat, the Jalapeño Popper cups, filled with a creamy blend of cheese, spices, and a hint of smokiness, will set your palate ablaze. Vegetarian enthusiasts will find solace in the Veggie Taco cups, packed with a medley of colorful vegetables, black beans, and a tangy salsa.

And to satisfy your sweet cravings, the Churro cups, coated in cinnamon sugar and drizzled with a luscious caramel sauce, offer a delightful finish to your Mexican-inspired culinary adventure. Whether you're hosting a fiesta, gathering with friends, or simply seeking a delightful snack, these appetizer cups will elevate any occasion, leaving your guests clamoring for more. Prepare to be captivated by the vibrant flavors, textures, and colors that define Mexican cuisine as you embark on this delectable journey.

Here are our top 3 tried and tested recipes!

EASY MEXICAN BLACK BEAN SALAD

Easy Mexican Black Bean Salad image

Black Bean Salad is one of the best Mexican Appetizers. You can make it ahead of the time, perfect for a summer cookout!

Provided by Izzy

Categories Appetizer

Time 5m

Number Of Ingredients 11

Ingredients

2 cans black beans
2 ½ cups corn kernels
2 red bell peppers (diced)
2 teaspoons minced garlic
2 tablespoons minced shallots
salt and pepper (to taste)
2 tablespoons sugar
1 tablespoon olive oil
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados (chopped)

Steps:

Rinse and drain canned black beans.
In a large bowl, mix together all ingredients except for chopped avocado.
Mix well. Cover with plastic wrap and chill for 2 hours or overnight.
Add avocados before serving. Mix gently.

Nutrition Facts : Calories 164 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 132 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

MEXICAN APPETIZER CUPS RECIPE - (4.6/5)

Mexican Appetizer Cups Recipe - (4.6/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients

Ingredients
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)

Steps:

Directions 1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside. 2 Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture. 3 Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup. 4 Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm. 1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside. 2 Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture. 3 Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup. 4 Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

MEXICAN APPETIZER CUPS

Mexican Appetizer Cups image

Make and share this Mexican Appetizer Cups recipe from Food.com.

Provided by Pinay0618

Categories For Large Groups

Time 1h15m

Yield 60 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) box green giant frozen chopped spinach, thawed, squeezed to drain
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese flavored tortilla chips
2 (12 ounce) cans pillsbury grands junior golden layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican blend cheese (4 oz)

Steps:

Heat oven to 375°F Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

Nutrition Facts : Calories 67.1, Fat 4.3, SaturatedFat 2, Cholesterol 8.6, Sodium 175.7, Carbohydrate 5.6, Fiber 0.2, Sugar 1.2, Protein 1.7

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your appetizer cups.
Don't be afraid to experiment. There are endless possibilities when it comes to fillings, so feel free to get creative and try different combinations.
Make sure your appetizer cups are cooked through before serving. This is especially important if you are using raw meat or seafood.
Serve your appetizer cups with a variety of dipping sauces. This will allow your guests to customize their experience.
Garnish your appetizer cups with fresh herbs or vegetables. This will add a pop of color and flavor.

Conclusion:

Mexican appetizer cups are a delicious and easy way to start your next party or gathering. They are also a great way to use up leftover ingredients. With so many different recipes to choose from, you are sure to find one that you and your guests will love. So next time you are looking for a quick and easy appetizer, give Mexican appetizer cups a try. You won't be disappointed!