Make your next fiesta one to remember with colorful décor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeño Brownies.

Tortilla Pizzas

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4

4 flour tortillas (8 inches)

1 can (15 ounces) refried black beans

4 fresh plum tomatoes, chopped

1 can (4 ounces) nacho sliced jalapeños, drained

1 1/3 cups shredded Mexican cheese blend

1 tablespoon chopped fresh cilantro

Chipotle-ranch dressing (optional)

Heat oven to 400 F.

Bake tortillas directly on oven rack 2 minutes. Cool.

Spread ¼ cup beans onto each tortilla.

Top evenly with tomatoes, jalapeños and cheese.

Bake 8 minutes, or until cheese is melted.

Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.

Jalapeño Brownies

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 16

½ cup vegetable oil

1 cup sugar

2 eggs

1 can (4 ounces) diced jalapeños, pureed

1 teaspoon vanilla

½ cup, plus 3 tablespoons, all-purpose flour

1/3 cup cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

Powdered sugar (optional)

Heat oven to 350 F.

In medium bowl, whisk oil, sugar, eggs, jalapeños and vanilla until blended.

In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.

Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.

Coleslaw with Green Chile Dressing

Prep time: 20 minutes

Servings: 6

1½ cups mayonnaise

1 cup sour cream

¾ cup diced green chilies, drained

6 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons Sriracha sauce

2 tablespoons agave nectar

2 cups shredded napa cabbage

1 cup shredded red cabbage

1 cup shredded carrots

½ cup thinly sliced white onions

2¼ teaspoons kosher salt, plus additional, to taste

½ teaspoon ground black pepper, plus additional, to taste

In medium bowl, whisk mayonnaise, sour cream, chilies, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.

In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper.

Add mayonnaise mixture; toss until well coated.

Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.

Tantalizing toppings for tasty tacos

When it comes to supplying fiesta foods that fit almost anyone’s taste, tacos are a go-to party favorite.

That’s because it can be fun for partygoers to customize their own tacos while making food prep easier and less hands-on for hosts who don’t want to spend a lot of time in the kitchen.

However, trying to list all the possible taco-topping options can be an overwhelming task for many hosts.

Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta:

• Shredded cheese

• Sour cream

• Beans (black, pinto or refried)

• Salsa

• Shredded lettuce

• Rice

• Peppers

• Chopped tomatoes

• Chopped onions

• Diced avocado or guacamole

• Sliced black olives

• Corn

• Cilantro

• Lime wedges