Quick Mexican Antojitos (Print-Friendly Version)
Soft tortillas filled with cheese, chilies, and peppers. Perfect street food for sharing.
# Ingredients You'll Need:
→ Tortilla
01 -
4 flour tortillas, 10-inch diameter
→ Filling
02 -
8 ounces cream cheese, softened
03 -
4 ounces diced green chilies, canned and drained
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup finely diced bell pepper
06 -
1/2 cup finely diced red onion
07 -
3 tablespoons sour cream
08 -
1 teaspoon paprika
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/8 teaspoon ground cayenne pepper
→ Dipping Sauce
12 -
1/2 cup sour cream
13 -
2 tablespoons basil pesto
# How to Make It:
01 -
Let the antojitos cool down a bit on the baking sheet. For the dipping sauce, put sour cream in a small bowl and add basil pesto on top.
02 -
Tightly roll each tortilla from one side. Use a serrated knife to slice each roll at a 45-degree angle into five equal pieces, trimming off any uneven ends.
03 -
In a large mixing bowl, combine cream cheese, green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Mix using a hand mixer or stand mixer until everything's smooth and blended well.
04 -
Take the filling mixture and split it into four equal portions. Spread each part evenly over a tortilla, making sure it's fully covered.
05 -
Set the oven to 350 degrees Fahrenheit. Get a baking sheet ready by lining it with parchment paper.
06 -
Place the sliced antojitos on the lined baking sheet. Bake them for 8 minutes at 350 degrees Fahrenheit.
07 -
Change the oven setting to high broil and broil the antojitos for another 5 minutes, keeping a close eye on them to avoid burning.
08 -
Move the antojitos onto a serving platter and serve with the basil pesto sour cream alongside.
# Extra Information:
01 -
Tightly rolling the tortillas keeps the filling secure and helps in making even slices.