Cinco De Mayo Finger Food Ideas

Since most people raise a glass to celebrate Mexico’s Independence Day, it’s smart to have a few Cinco de Mayo finger food ideas prepared. After all, you’ll need something to counterbalance all that alcohol. These five Cinco de Mayo finger food are tasty and filling enough to do the trick.

To make Tequila Shrimp, you'll need:

  • 1 ½ lbs. (30-35) large shrimp, peeled and de-veined
  • Salt and pepper
  • 2 tbsp. butter
  • ½ cup tequila
  • ¾ cup sour cream
  • 1 scallion, sliced
  • Gas stove or long match
  • Toothpicks
  1. Tequila shrimp make an awesome Cinco de Mayo finger food idea. In a bowl, toss about 30 large shrimp with salt and pepper.
  2. Melt two tablespoons of butter in a skillet, add the shrimp and sauté for three to five minutes, until pink.
  3. Add half a cup of tequila, raise the heat to medium-high and ignite the tequila using the gas burner or a long match, taking care as the flames may shoot into the air.
  4. Cook the shrimp until the flames die out. Remove the pan from the stove and stir in ¾ cup sour cream.
  5. Sprinkle with sliced scallions and serve with toothpicks.

To make Tortilla Pinwheels, you'll need:

  • 1 cup sour cream
  • 8 oz. cream cheese
  • 4 ¼ oz. can chopped ripe olives
  • 4 oz. can chopped green chilies, well drained
  • ½ cup shredded cheddar cheese
  • ½ cup chopped green onions
  • Garlic powder and seasoned salt (to taste)
  • 5 10 inch flour tortillas
  • Plastic wrap
  • A knife
  1. Flour tortillas are filling, making tortilla pinwheels a great Cinco de Mayo finger food idea. In a bowl, combine one cup sour cream, eight ounces cream cheese, a can of chopped olives, a drained can of chopped green chilies, one cup shredded cheddar cheese and a dash each of garlic powder, salt and pepper.
  2. Spread the mixture evenly over five flour tortillas and roll them tightly, wrapping them in plastic wrap.
  3. Refrigerate the rolls for several hours, then unwrap them and cut them into half inch slices before serving.

To make Bacon-Wrapped Jalapenos, you'll need:

  • 8 large jalapenos
  • 8 oz. cream cheese
  • ½ cup shredded cheddar cheese
  • 1 tsp. Cajun seasoning
  • 8 slices bacon
  • Toothpicks
  1. Nothing says Cinco de Mayo finger food like bacon wrapped jalapenos! Cut eight jalapenos in half lengthwise, removing the seeds and ribs. In a bowl, combine eight ounces cream cheese, half cup shredded cheddar cheese and one teaspoon Cajun seasoning.
  2. Stuff each jalapeno half with one tablespoon of the mixture.
  3. Cut the bacon slices in half and partially cook them in a skillet.
  4. Wrap a bacon piece around each pepper, securing it with a toothpick and place it on a baking sheet.
  5. Bake the peppers at 350 degrees for 25 to 30 minutes until the bacon is crisp. Remove the toothpicks and serve immediately.

To make Taco Cups, you'll need:

  • 1 lb. boneless chicken breasts, cubed
  • 1 envelope taco seasoning
  • 1 small onion, chopped
  • 16 oz. salsa
  • 2 cups shredded cheddar cheese
  • “Scoops” cup-shaped tortilla chips
  • Food processor
  1. Of course, taco cups make an excellent Cinco de Mayo finger food idea. In a skillet, sprinkle one pound cubed chicken with one envelope of taco seasoning.
  2. Cook the chicken for five minutes until the juices run clear and transfer it to a food processor to chop it.
  3. In a bowl, combine the chicken with one small chopped onion, eight ounces salsa and one cup shredded cheddar cheese.
  4. Spoon the mixture into tortilla chip cups and top each with salsa and cheese.
  5. Bake the cups on a baking sheet at 350 degrees for fifteen minutes.

To make Margarita Strawberries, you'll need:

  • ¼ cup sugar
  • 3 tbsp. lime juice
  • 2 tbsp. Triple Sec
  • 2 tbsp. tequila
  • 3 pints (36 oz.) strawberries
  1. Finish your feast with this final Cinco de Mayo finger food idea. Whip up margarita strawberries!  In a bowl, combine ¼ cup sugar with three tablespoons fresh lime juice, two tablespoons Triple Sec and two tablespoon tequila.
  2. Cut the strawberries in half and add them to the bowl.
  3. Cover and refrigerate at least one hour or up to eight hours before serving.
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