Description
These baked Antojitos are a flavorful appetizer featuring creamy and cheesy spiced filling rolled inside flour tortillas, sliced, and oven-baked to golden perfection. Paired with a basil pesto sour cream dipping sauce, they’re an irresistible party snack that’s easy to make and customize.
Ingredients
Units
Scale
Main Ingredients
- 4 Flour Tortillas (10-inch)
- 8 oz Cream Cheese, softened (use brick style, not spreadable)
- 4 oz Diced Green Chilies, canned
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Red Onion, finely diced
- 1/2 cup Bell Pepper, finely diced (any color)
- 3 Tablespoons Sour Cream
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon Cayenne
Basil Pesto Sour Cream Dipping Sauce
- 1/2 cup Sour Cream
- 2 Tablespoons Basil Pesto (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper for easy cleanup.
- Mix the Filling: In a large mixing bowl, combine softened cream cheese, canned diced green chilies, shredded cheddar cheese, finely diced red onion, finely diced bell pepper, 3 tablespoons sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend until the mixture is smooth and well incorporated.
- Assemble the Tortillas: Divide the filling into four equal portions. Spread each portion evenly over a tortilla, ensuring the entire surface is covered in a thin layer. Roll each tortilla up tightly, starting from one edge.
- Slice the Antojitos: Using a serrated knife, cut each rolled tortilla at a 45-degree angle into five pieces, discarding the ends. This will yield 20 pieces in total.
- Bake: Arrange the sliced antojitos on the parchment-lined baking sheet. Bake for 8 minutes.
- Broil for Crispiness: After baking, switch the oven to high broil and broil the antojitos for an additional 5 minutes, watching closely to prevent burning and achieve golden crispy edges.
- Prepare the Dipping Sauce: In a small bowl, add 1/2 cup sour cream and top with 2 tablespoons basil pesto. Swirl together if desired, and serve as a dipping sauce.
- Serve: Let the antojitos cool slightly on the baking sheet before serving. Serve warm with the basil pesto sour cream dipping sauce on the side.
Notes
- This recipe is easy to adapt: swap green chilies for jalapeno, poblano, or habanero for heat.
- Any color bell pepper or cheese variety (Monterey Jack, mozzarella, etc.) works well.
- Use brick cream cheese for best results; avoid spreadable types.
- Dice all filling ingredients very finely to help with rolling.
- Use a serrated knife and light pressure to avoid squishing out the filling.
- Keep a close eye on the broiling stage as antojitos can burn easily.
- Homemade flour tortillas and good quality basil pesto enhance the flavor.
- This appetizer is mild; increase spice by swapping chilies and using extra cayenne, but add gradually to avoid overpowering.
Nutrition
- Serving Size: 1 piece
- Calories: 106 kcal
- Sugar: 1 g
- Sodium: 134 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 22 mg
