Margarita Watermelon Appetizers
Juicy watermelon squares soaked in a tequila-lime margarita marinade, then topped with crumbled cotija cheese and sweet-spicy candied jalapeños. An impressive, easy, make-ahead appetizer perfect for summer parties and celebrations.
Ingredients
- 1 small seedless watermelon
- 4 ounces cotija cheese crumbled (or feta)
- ½ cup sugar
- ½ cup water
- 2 jalapeños thinly sliced into 15 slices
- ¼ cup lime juice juice of 2 limes
- 6 ounces tequila
- 1 ounce orange-flavored liqueur such as triple sec or Cointreau
Instructions
- Peel the watermelon and cut into 15 to 20 squares. Place in a single layer in a flat container.
- In a small saucepan, combine sugar and water over medium heat. Simmer for 5 minutes until sugar dissolves. Remove ¾ of the syrup and set aside to cool.
- Add jalapeño slices to the remaining syrup. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer jalapeños and syrup to a sealable container and refrigerate.
- Stir lime juice into the cooled reserved simple syrup. Refrigerate until chilled.
- In a bowl, stir together tequila, orange liqueur, and the chilled lime simple syrup.
- Pour the marinade over the watermelon squares. Cover and refrigerate for at least 2 hours.
- Remove watermelon from marinade and arrange on a serving platter.
- Top each piece with crumbled cotija cheese and one candied jalapeño slice. Insert a cocktail stick into each bite and serve immediately.
Notes
For best flavor, marinate the watermelon for 3 to 4 hours if time allows. Do not marinate overnight — the texture will become too soft.
Cotija cheese can be substituted with feta cheese.
To make this non-alcoholic, replace the tequila and orange liqueur with fresh orange juice and a pinch of salt.
Candied jalapeños and marinade can be made up to 24 hours in advance.
Pat watermelon squares dry before adding toppings for better adhesion.
Best served cold directly from the refrigerator.