So you’re on the hunt for the perfect bite-sized Mexican snack. Well, it just so happens that we’ve found three amazingly satisfying Mexican finger foods that’ll have your taste buds begging for more.
No need to put off the appetizing treats that are to follow. Let’s begin…
While miniature in size, this smaller variation of the traditional Mexican chimichanga is packed with flavor. Try this perfectly crisp, flaky version from Handle the Heat that’s not too spicy and not too challenging to make yourself – although it does require some deep-frying. Its meaty and cheesy filling will certainly win over your taste buds!
Mini Chicken Chimichangas
YIELD: 16 chimichangas
For the filling:
2 tablespoons olive oil
1 garlic clove, minced
1/4 red onion, diced
1/2 poblano pepper, seeded and diced
1/2 cup corn kernels
Salt and freshly ground black pepper
2 chicken breasts, cooked and shredded
1/4 cup prepared salsa
4 ounces cheddar cheese, grated
For assembling and frying:
16 (5-inch) flour tortillas
2 quarts vegetable oil, for frying
For the dipping sauce:
1/2 cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
1/4 teaspoon salt
For the filling:
In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for 3 minutes. Season to taste with salt and pepper.
Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season again with salt and pepper to taste, if needed.
Spoon a small amount of filling into the center of each tortilla. Fold edges towards each other then roll up to make a burrito shape. Place chimichangas on a baking sheet, seam side down.
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).
Holding chimichanga together with a pair of heat-safe tongs, carefully place and hold together in the oil for 2 minutes. Gently release the chimichanga and continue to fry for 3-5 minutes more, or until golden brown. Drain on a paper towel-lined plate. Repeat with remaining chimichangas.
For the dipping sauce:
Place sour cream, Sriracha, lime zest, lime juice, and salt in a small bowl and combine until completely incorporated. Serve with hot chimichangas.
Crunchy, cheesy, mouthwatering… just a few words to describe this next crock pot recipe for pulled pork taquitos with chipotle-ranch dipping sauce from Iowa Girl Eats. Crispy corn tortillas wrap around garlicky pork, shredded cheese and spices. Dunk them in a smokey dipping sauce and what do you get? The perfect Mexican party food!
Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce
Adapted from BHG.com
3 – 3.5lb boneless pork butt
14oz can chicken broth
1 onion, chopped
6 cloves garlic, peeled
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
8oz queso fresco, shredded (could use Monterey Jack or Mozzarella)
18 corn tortillas
Guacamole and salsa, for serving
For the Chipotle-Ranch Dipping Sauce:
1/2 cup light Ranch dressing
2 Chipotle Peppers in Adobo Sauce + 2 teaspoons sauce
- Trim fat from pork then cut into 8 hunks and place into the bottom of a 5.5 or 6 quart crock pot. Add chicken broth, onion, garlic, chili powder, cumin, and salt then stir to combine. Cook on high for 5-6 hours or low for 10-11 hours, or until very tender. Remove pork then shred and place into a large bowl with 1/2 cup of the cooking liquid. Discard remaining liquid.
- Preheat oven to 425 degrees then line a baking sheet with foil and spray well with nonstick spray. Set aside.
- Wrap 6 tortillas at a time in a damp paper towel then microwave for 40 seconds. Place 3 Tablespoons shredded pork into the center of each warm tortilla then top with 1 Tablespoon shredded cheese. Roll then place seam side down on the prepared baking sheet. Repeat with remaining ingredients then spray tops of the tortillas with nonstick spray and bake for 13-15 minutes or until tops are brown and crunchy.
- For the Chipotle-Ranch Dipping Sauce: Combine ranch dressing, chipotle peppers, and sauce in a food processor then process until smooth. Alternatively, finely chop peppers then stir ingredients together to combine.
- To freeze: freeze taquitos on a baking sheet then transfer to a freezer bag. Bake the same way frozen as fresh (ie do not thaw.)
And finally, these zesty and cheesy grilled pepper poppers make for fantastic Mexican snacks. Eat.Drink.Smile blends three cheeses and stuffs the melted concoction into a bite-sized jalapeño. Use other small, sweet peppers if you want to try a less-hot-and-spicy version.
Yield: 16 servings (serving size: 2 peppers). Adapted from Cooking Light.
7 oz soft goat cheese (I used garlic and herb flavored)
4 oz reduced-fat cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup finely chopped seeded tomato
2 Tbsp thinly sliced green onions
1 Tbsp chopped fresh sage
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded*
2 Tbsp fresh cilantro
Prepare grill to medium-high heat.
Combine firsts 7 ingredients in a bowl, stirring well. Spoon cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully pick up peppers with small tongs and place on serving platter. Sprinkle with cilantro.
Go ahead. Let everyone know how excited you are about these Mexican finger-food favorites – and use your hands!
Visit the Acapulcos blog for more creative and scrumptious Mexican food recipes. Our Mexican restaurants in the Greater Boston Area, Cape Cod, Enfield and Stratford CT are always hard at work bringing fresh, authentic, unique and flavorful Mexican food from our kitchen to your table. Look over our menus to see what we have cooking for you!