Can I prepare the Antojitos ahead of time?

Absolutely! You can assemble and slice the rolled tortillas a day ahead, then bake and broil them just before serving. This makes them perfect for parties or meal prep.

What other cheeses work well in this recipe?

Just about any melty cheese will do—try Monterey Jack, Colby Jack, mozzarella, or even smoked gouda for a unique twist. Mixing cheeses is also a great way to amp up the flavor.

How do I keep Antojitos from unrolling or losing their filling?

Roll the tortillas tightly and spread the filling all the way to the edges. When slicing, use a gentle sawing motion with a serrated knife to keep everything intact.

My broiler tends to burn things quickly. Any tips?

Keep a close watch and check after just 2-3 minutes under the broiler. Every oven is different, so it may need less time than you expect. You’re looking for golden, slightly crisped edges—not dark brown!

Antojitos Recipe - LittleSpoonBites

If you’re looking for a party appetizer or weeknight snack that’s bursting with color and flavor but doesn’t demand much of your precious time, this Antojitos recipe will win you over instantly. Creamy, cheesy, and lightly spiced, these savory rolled tortillas are filled with a zesty veggie, cheese, and chili medley, then baked and finished under the broiler until beautifully golden. The tangy basil pesto sour cream takes it over the top, making every bite completely irresistible. Trust me—once you’ve whipped up a batch, you’ll want to make these again and again, whether for casual gatherings or to treat yourself after a busy day.

Why You’ll Love This Recipe

Fast and Fuss-Free: These Antojitos take just 30 minutes from start to finish. No complicated steps, no endless chopping—just straightforward, satisfying prep.
Crowd-Pleaser: Perfect as a party snack, game-day treat, or speedy weeknight dinner that appeals to adults and kids alike.
Customizable: Got picky eaters or a fridge full of odds and ends? Swap or add ingredients to suit your tastes and pantry.
Ultimate Comfort: The creamy filling, melty cheese, and warm tortilla combine for a texture that’s gooey, crisp at the edges, and utterly comforting.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity, and every ingredient serves a purpose. Here’s what you’ll need, along with some helpful notes and ideas:

Flour Tortillas: Soft and pliable, perfect for rolling. Fresh, homemade tortillas make these truly special, but any good-quality store-bought brand works well.
Cream Cheese: The rich, creamy base that binds the filling. Use brick-style cream cheese, not the tub—this ensures a thick, spreadable consistency.
Diced Green Chilies: Mild heat and a touch of tang. If you want spice, sub jalapeños, habaneros, or even poblanos.
Cheddar Cheese: Classic, sharp flavor and perfect melt. Swap with Colby Jack, Monterey Jack, or mozzarella for a twist!
Red Onion: A punch of color and a gentle, sweet bite.
Bell Pepper: Adds juicy crunch. Any color bell pepper will work, so use what you have.
Sour Cream: Brings tang and creaminess—some in the filling, more for the sauce.
Paprika: Adds warmth and a hint of smokiness.
Garlic Powder & Onion Powder: Essential for that savory boost.
Cayenne: Just a whisper for a subtle heat. Add more for extra kick!
Basil Pesto: For the dipping sauce—herby, garlicky, and beyond delicious. Homemade or store-bought, both are great.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Antojitos are made for playing with flavors! Here are some fun ways to mix it up:

Spicy Upgrade: Switch the green chilies for diced jalapeños or habaneros, and increase the cayenne for a bigger hit of heat.
Cheese Adventure: Blend in Monterey Jack, pepper jack, or even a smoked cheese for complexity.
Veggie-Loaded: Add finely chopped spinach, corn, or black beans for extra texture and color.
Meaty Antojitos: Tuck in a bit of cooked, shredded chicken or bacon if you want more protein.
Vegan-ize It: Use plant-based cream cheese and cheese shreds, and vegan sour cream.
Different Sauces: Swap the basil pesto for chipotle mayo, salsa, or guacamole.

How to Make Antojitos

Step 1: Mix the Filling

Set your oven to 350ºF and line a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, combine the softened cream cheese, diced green chilies, shredded cheddar, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and a pinch of cayenne. Use a hand mixer or stand mixer to beat until silky smooth—the filling should be evenly blended with no big chunks.

Step 2: Fill and Roll

Lay each tortilla flat and spread a quarter of the filling smoothly to all edges. Roll it up tightly from one edge, forming a snug log. Don’t worry if some filling peeks out; that’s part of their charm!

Step 3: Slice

With a sharp, serrated knife, cut each rolled tortilla into five angled pieces, discarding (or snacking on) the uneven ends. The diagonal cut gives each piece an appealing, snackable look.

Step 4: Bake and Broil

Arrange the sliced antojitos on your prepared sheet. Bake for 8 minutes until warmed through, then crank your oven to broil for about 5 more minutes. Watch them closely—broilers work fast! You want beautifully golden tops but not burnt edges.

Step 5: Make the Sauce

While your antojitos bake, make the dipping sauce: swirl together the sour cream and a generous dollop of basil pesto. The herbal kick of the pesto paired with creamy sour cream is honestly addictive.

Step 6: Serve

Let the antojitos cool slightly so the filling sets a bit, then serve with plenty of pesto sour cream on the side.

Pro Tips for Making the Recipe

Use Brick Cream Cheese: This helps the filling hold together and prevents soggy tortillas.
Dice Everything Finely: Tiny bits roll better and distribute flavor evenly.
Broil With Care: Set a timer and hover near the oven; you’re aiming for toasty, not charred.
Don’t Overfill: Even layers make for easier rolling and prevent filling from spilling out.
Cut Gently: Use a serrated knife, and don’t press down too hard, to avoid squishing out the filling.

How to Serve

These Antojitos are a star on any snack table but also make a satisfying lunch or light dinner. Pair with:

Party Platter: Arrange alongside nachos, salsa, and guacamole for a festive appetizer spread.
Fresh Sides: Serve with a crisp green salad, tangy slaw, or a vibrant corn salad to balance the richness.
Hearty Meal: Call it dinner with a side of black beans and Mexican rice.
Lunchbox Friendly: Tuck a few into lunchboxes with extra sauce—they’re delicious even at room temp!

Generous bowls of basil pesto sour cream are a must for dunking—don’t skip that sauce!

Make Ahead and Storage

Storing Leftovers

Store any leftover Antojitos in an airtight container in the refrigerator for up to three days. The filling stays creamy and the flavor continues to develop.

Freezing

These freeze surprisingly well! Arrange cooled slices in a single layer, freeze until solid, then transfer to a freezer bag. Reheat straight from frozen, or thaw overnight in the fridge for best texture.

Reheating

To revive Antojitos, bake in a 350ºF oven until warmed through (about 8-10 minutes), or use the broiler briefly for a fresh-toasted edge. The microwave works in a pinch, but the oven keeps them crisp.

FAQs

Can I prepare the Antojitos ahead of time?

Absolutely! You can assemble and slice the rolled tortillas a day ahead, then bake and broil them just before serving. This makes them perfect for parties or meal prep.
What other cheeses work well in this recipe?

Just about any melty cheese will do—try Monterey Jack, Colby Jack, mozzarella, or even smoked gouda for a unique twist. Mixing cheeses is also a great way to amp up the flavor.
How do I keep Antojitos from unrolling or losing their filling?

Roll the tortillas tightly and spread the filling all the way to the edges. When slicing, use a gentle sawing motion with a serrated knife to keep everything intact.
My broiler tends to burn things quickly. Any tips?

Keep a close watch and check after just 2-3 minutes under the broiler. Every oven is different, so it may need less time than you expect. You’re looking for golden, slightly crisped edges—not dark brown!

Final Thoughts

If you haven’t tried homemade Antojitos yet, this recipe is the foolproof place to start. It’s fast, fun, and so flexible—exactly what’s needed for busy schedules and hungry crowds. Let yourself enjoy the process and don’t stress about perfection. With a creamy filling, an herby dip, and a crispy finish, you’ll be proud to share these with friends, family, or anyone lucky enough to drop by. Happy cooking—now go and make a batch!