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Antojitos are my go-to when I need to whip up something quick, tasty, and full of zest for a party or family game night. These warm, cheesy rolled tortilla bites disappear in no time and are best enjoyed fresh from the oven with a zesty dipping sauce.
The first time I made these was for a movie night snack platter, and now my friends keep asking for the details every time they visit. Even the picky ones come back for more.
Ingredients
- Flour tortillas: I prefer medium-sized ones for easy rolling and neat edges; go for fresh tortillas that feel soft and bendy
- Cream cheese: softened to create a rich, creamy base; let it sit out to mix easily
- Diced green chilies: canned ones offer a mild kick along with classic Mexican flavor; choose mild or hot based on how spicy you like it
- Cheddar cheese: shredded for that melty bliss; sharp cheddar gives a robust flavor, so fresh is best
- Red onion: finely chopped offers a zesty crunch and pop of color; pick firm onions with shiny skins
- Bell pepper: finely chopped adds sweetness and texture; select unblemished, firm peppers in any shade you prefer
- Sour cream: keeps everything nice and smooth
- Paprika: adds warmth and lovely color; try Spanish smoked paprika for an earthy tone
- Garlic powder: enhances savory notes; choose fresh powder without clumps
- Onion powder: balances out the creaminess; a good quality brand makes a difference in flavor
- Cayenne: injects heat, adjust to your taste, or skip it for kids
- For the Basil Pesto Sour Cream Dipping Sauce
- Sour cream: creates a tangy, cool dip
- Basil pesto: adds herby flavor; opt for refrigerated pesto in the deli for the freshest taste
Instructions
- Prepare the Filling:
- In a large bowl, mix the softened cream cheese, diced green chilies, shredded cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend until it’s completely smooth—no lumps allowed, everything should be mixed well.
- Roll the Tortillas:
- Spread out the four tortillas on your workspace. Divide the filling among the tortillas evenly. Spread one portion onto each tortilla, reaching the edges so each bite has filling. Starting from one end, tightly roll each tortilla into a log shape.
- Cut the Rolls:
- Using a serrated knife, slice each rolled tortilla at a slight angle. Aim for about five evenly sized pieces per roll, and toss the ends aside for a nice presentation.
- Bake the Antojitos:
- Line a baking sheet with parchment paper and place the sliced antojitos cut side up to make them crispy. Bake in a preheated oven set to 350 degrees Fahrenheit for eight minutes to melt the cheese and crisp the tops.
- Broil to Finish:
- Change your oven setting to high broil while keeping a watchful eye on the pan. Broil the antojitos for around five minutes or until the tops are golden and bubbly. Stay alert since they can burn quickly under the broiler.
- Cool and Serve:
- Take the baking sheet out of the oven and let the antojitos cool for a few minutes to help the filling set a bit. In a small bowl, mix sour cream with a spoonful of basil pesto for a vibrant dipping sauce. Serve the antojitos warm with plenty of dip alongside.
My top ingredient here has to be the cream cheese. It adds richness and helps everything stick together. One time, my nephew and I accidentally went heavy on the cheese, and it turned ooey-gooey delicious—now that’s our new tradition. There's always laughter in the kitchen when we make these together.
Storage Tips
Store any leftovers in a sealed container in the fridge for up to three days. To reheat, use a toaster oven or broiler to keep them crispy instead of soggy in the microwave. You can prep the filling in advance and fill and bake as needed.
Ingredient Swaps
Feel free to switch out cheddar for Monterey Jack or pepper jack for more kick. Any color of bell pepper works, or substitute poblano for a smoky flavor. If you lack basil pesto, plain sour cream dip or guacamole is a tasty alternative.
Serving Ideas
These make a fantastic appetizer with margaritas at a Mexican-themed gathering or pair nicely with a big bowl of tortilla soup for a light dinner. I love to stack them on a vibrant platter and scatter fresh cilantro and lime wedges for a festive vibe.
Cultural & Historical Insights
Antojitos means little cravings in Spanish, and they’re a staple of Mexican street food culture. Rolled and stuffed tortillas are popular snacks found from Mexico City to the far north. Each family puts their own spin on fillings and sauces, making them a fun dish to customize.
Seasonal Ideas
In the summer, toss in fresh sweet corn or diced tomatoes for brightness. In spring, try roasted poblano strips and fresh cilantro for a greener taste. During the holidays, add a dash of smoked chipotle powder for warmth.
Success Stories
A friend made these with her kids and her four-year-old tried red onion for the first time and loved it. Another family swapped in jalapeno cream cheese for a spicy take that disappeared even faster. It’s always interesting to hear what creative fillings others come up with.
Freezer-Friendly Tips
To prepare for the freezer, make and slice the antojitos, then arrange them on a baking sheet and freeze until solid. Move them to a freezer bag, and bake directly from frozen, adding five extra minutes to the baking time. Great for last-minute party snacks.
Your friends will ask for this, and it’s sure to be gone in a flash. Serve it hot and fresh with enough dip for the ultimate experience.
Common Recipe Questions
- → What type of tortillas works best?
Go for soft flour tortillas. They hold the filling nicely and are easy to slice after you roll them. Using 10-inch tortillas is best.
- → Can I make antojitos ahead of time?
Definitely! You can put together the rolls and chill them. Just slice and bake them right before serving to keep them fresh.
- → Is there a substitute for cream cheese?
Neufchâtel or a vegan cream cheese option works great if you're looking for a similar creamy texture.
- → How spicy are the antojitos?
They have a mild kick from green chilies and a hint of cayenne. Feel free to tweak the spices for more or less heat.
- → What dipping sauce pairs with them?
A simple blend of sour cream and basil pesto is perfect. It adds a fresh taste that complements the warm, cheesy bites.