Cheesy Mexican Appetizer

mexican appetizer
Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 48 Servings

A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.

The layered chips look a little like sombreros. See the tips for some ingredient substitution ideas.

What You'll Need

  • 4 dozen tortilla chip rounds (larger chips, not bite-size)
  • 2 cans(about 8 ounces each) bean dip
  • 1 jar (12 ounces) sliced nacho-style jalapeno rings, drained (more if you want 2 rings on each appetizer)
  • 3/4 cup picante sauce, chili sauce, or salsa
  • 12 slices cheese, cut in quarters
  • guacamole, about 2 cups
  • sour cream, optional

How to Make It

  1. Preheat oven to 350 F.
  2. Arrange the tortilla chips in one layer on baking sheets.
  3. Gently spread some bean dip on each large chip.
  4. Place a jalapeno ring or two on the bean dip. Drizzle a little salsa or chili sauce over the top and place a cheese slice on each.
  5. Bake in the preheated oven until cheese melts, about 10 to 15 minutes.
  6. Top each appetizer with a small dollop of guacamole or sour cream and add another jalapeno ring for garnish, if desired.

    Makes about 4 dozen appetizers.

    Expert Tips

    • Replace the bean dip with leftover chili or burrito filling with ground beef. Or use canned chili with or without beans as the first layer on the chips.
    • Large, round tortilla chips work well in this recipe, but tortilla "scoops" may be used as well. Or make the appetizers with large triangle chips.

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