Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe

If you’re craving a cozy, cheesy snack with a little Southwestern twist, the Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe is about to become your new best friend. These bite-sized treats are bursting with gooey cheese, mild green chilies, and fresh veggies wrapped in warm tortillas, all paired perfectly with a creamy, herbaceous dipping sauce that adds a delightful punch.

Why You Should Make This Recipe

Unbeatable comfort food with a fresh twist: The blend of cheeses, spices, and green chilies create a warm, melty, and savory experience that’s far from ordinary.
Super quick and easy to prepare: With just a handful of simple ingredients and under 30 minutes from start to finish, you can have these antojitos ready to enjoy.
Perfect for sharing or snacking solo: Whether you’re hosting friends or just treating yourself, these bite-sized snacks are crowd-pleasers without the fuss.
Versatile and customizable: Swap cheeses, peppers, or spices to make these exactly your style—spicy, mild, or somewhere in between!

Ingredients & Substitutions

This recipe’s magic lies in its humble ingredients, each playing a key role in creating the perfect balance of creamy texture, savory flavor, and colorful crunch. From the soft flour tortillas to the zesty green chilies and sharp cheddar, you’ll find every bite delightful.

• Flour Tortillas: Using 10-inch tortillas gives just the right size to roll and slice into the perfect antojitos bites.
• Cream Cheese: Provides a smooth and tangy base to hold all the filling ingredients together.
• Diced Green Chilies: Add mild heat and that signature Southwestern flavor; swap for jalapenos or poblanos if you want to switch things up.
• Cheddar Cheese: Melts beautifully for ooey-gooey goodness, but feel free to try Monterey Jack or Colby Jack for a different cheese vibe.
• Red Onion & Bell Pepper: Finely diced for a bit of crunch and vibrant color that brighten up every bite.
• Spices: Paprika, garlic powder, onion powder, and cayenne add warmth and subtle heat without overwhelming the palate.
• Sour Cream: Used both in the filling and the dipping sauce for luscious creaminess and a cooling contrast.
• Basil Pesto: Adds a fresh herbal note to the dipping sauce, bringing an unexpected but delicious contrast to the rich antojitos.

How to Make Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe

Step 1: Prepare the Creamy Filling

Start by preheating your oven to 350ºF and lining a baking sheet with parchment paper—this keeps cleanup a breeze. In a large bowl, throw together the cream cheese, diced green chilies, shredded cheddar, finely chopped red onion and bell pepper, sour cream, and all those warming spices. Then blend everything with a hand mixer or stand mixer until nice and smooth—this filling should be creamy but packed with flavor and small bits of veggies for texture.

Step 2: Assemble and Roll the Antojitos

Divide that luscious filling evenly among the flour tortillas. Spread it out in a thin, even layer to cover each tortilla fully—this helps with rolling and ensures every bite is deliciously filled. Starting from one edge, roll each tortilla up nice and tight. Grab a serrated knife and cut each roll into five diagonal pieces, carefully slicing through without squishing the filling out. You’ll have these cute little logs ready to bake!

Step 3: Bake and Broil to Perfection

Place your antojitos on the parchment-lined baking sheet and pop them in the oven for about 8 minutes. After that, turn the oven to high broil and broil the antojitos for 5 more minutes until they’re golden and slightly crispy on top. Keep a close eye here—they can go from perfectly toasty to burnt fast. Once done, let them cool on the baking sheet for a few minutes before serving.

How to Serve Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe

Garnishes

A sprinkle of freshly chopped cilantro or green onions can brighten these antojitos right up. For an extra pop of color and zing, add a pinch of smoked paprika or a drizzle of your favorite hot sauce on top. These little touches take presentation and flavor to the next level!

Side Dishes

Pair these with a crisp, refreshing salad like a simple lime-dressed arugula or a crunchy jicama slaw for balance. If you want something heartier, a bowl of black bean soup or Mexican street corn makes for the perfect accompaniment, staying true to the flavors of the Southwest.

Creative Ways to Present

Present your antojitos on a rustic wooden platter surrounded by small bowls of additional pesto sour cream, guacamole, or salsa. For a fun party appetizer, skewer a few bites on toothpicks and arrange them standing upright in a decorative glass or jar. It’s an eye-catching way to serve these irresistible bites!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s rare!), store them in an airtight container in the refrigerator for up to 3 days. To keep them crisp, reheat in the oven or toaster oven rather than the microwave.

Freezing

You can freeze these antojitos after assembling but before baking. Wrap them tightly in plastic wrap and freeze on a tray, then transfer to a freezer bag. When ready to enjoy, bake them directly from frozen, adding a few extra minutes to the baking time.

Reheating

For best results, reheat leftover antojitos in a preheated oven at 350ºF for about 8-10 minutes until warmed through and crisp on the outside. Avoid microwaving to prevent sogginess and preserve that delightful texture.

FAQs

Final Thoughts

Your kitchen is calling for the warm, cheesy delight of the Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe. Whether it’s a snack, appetizer, or party favorite, these bites are irresistible, comforting, and packed with flavor. Grab your ingredients, roll up those tortillas, and prepare to share some seriously happy vibes around the table!

Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 134 reviews

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 20 pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

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Description

These Antojitos are delicious rolled flour tortillas filled with a creamy, cheesy mixture of cream cheese, cheddar, green chilies, and finely diced vegetables, baked and then broiled to perfection for a crispy finish. Served with a basil pesto sour cream dipping sauce, they make a perfect appetizer or snack with a mild, customizable spice profile.

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Ingredients

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Filling

• 4 Flour Tortillas 10″
• 8 oz Cream Cheese, softened
• 4 oz Diced Green Chilies, canned
• 1 cup Cheddar Cheese, shredded
• ½ cup Red Onion, finely diced
• ½ cup Bell Pepper, finely diced
• 3 Tablespoons Sour Cream
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ⅛ teaspoon Cayenne

Basil Pesto Sour Cream Dipping Sauce

• ½ cup Sour Cream
• 2 Tablespoons Basil Pesto

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Instructions

1. Preheat the Oven: Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the Filling: In a large mixing bowl, combine cream cheese, diced green chilies, shredded cheddar cheese, finely diced red onion and bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Blend thoroughly with a hand or stand mixer until the mixture is smooth and creamy for an even filling texture.
3. Fill and Roll Tortillas: Divide the cheese mixture into four equal portions. Evenly spread each portion in a thin layer over the surface of each flour tortilla, covering fully to the edges. Starting from one edge, roll the tortillas tightly to prevent filling from spilling out during baking.
4. Slice the Rolls: Using a serrated knife, carefully slice each rolled tortilla at a 45-degree angle into five pieces, discarding the ends. Using a serrated knife and careful slicing helps keep the filling intact without flattening the rolls.
5. Bake the Antojitos: Arrange the sliced pieces on the prepared baking sheet, ensuring they have space and are upright as possible. Bake in the preheated oven for 8 minutes to heat through and firm the rolls.
6. Broil for Crispiness: After baking, switch the oven to high broil. Broil the antojitos for an additional 5 minutes to achieve a crispy, golden exterior. Watch carefully to avoid burning, as broilers vary in intensity.
7. Prepare the Dipping Sauce: While baking, combine sour cream and basil pesto in a small bowl. Mix well to create a flavorful dipping sauce that complements the warm antojitos.
8. Serve: Let the antojitos cool slightly on the baking sheet before serving to prevent burns. Serve warm with the basil pesto sour cream dipping sauce on the side.

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Notes

• This recipe is easily customizable; adjust spices or substitute ingredients as preferred.
• Canned green chilies can be replaced with ¼ cup diced jalapenos, habaneros (for more heat), or poblano peppers.
• Any color bell pepper works well in this recipe.
• Cheddar cheese can be substituted with Colby Jack, Monterey Jack, mozzarella, or similar cheeses.
• Using fresh homemade flour tortillas enhances flavor and texture.
• Any high-quality basil pesto, store-bought or homemade, can be used for the dipping sauce.
• Keep a close eye on the antojitos during broiling, as they can burn quickly.
• Use brick cream cheese, not the spreadable kind, for best consistency.
• Dice all vegetables finely to aid in rolling and maintain texture.
• Use a serrated knife to slice the rolls carefully without squishing the filling out.
• The recipe is mildly spicy; to increase heat, substitute habaneros and increase cayenne cautiously.