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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
