Antojitos
A vibrant and irresistible appetizer, Antojitos are savory rolled flour tortillas filled with a creamy, cheesy, and subtly spicy mixture, then baked to golden perfection. These delightful bites offer a symphony of textures and flavors, making them an ideal crowd-pleaser for any gathering. They are perfectly complemented by a fresh basil pesto sour cream dipping sauce.
Prep Time
20 minutes
Cook Time
13 minutes
Total Time
35 minutes
Servings
Makes 20 appetizer pieces
Keywords
Why This Recipe Delivers
- An irresistible fusion of creamy, cheesy, and mildly spicy flavors in every bite.
- Perfectly baked for a satisfyingly crisp exterior and a warm, gooey interior.
- Quick to prepare and bake, making them ideal for spontaneous gatherings.
- Elevated by a fresh, vibrant basil pesto sour cream dipping sauce.
- Versatile as an appetizer for parties or a delightful snack.
Ingredients
- 4 large Flour Tortillas (approximately 20-25 cm or 8-10 inches)
- 225 g (8 oz) Cream Cheese, softened
- 115 g (4 oz) Diced Green Chilies, canned, well-drained
- 240 ml (1 cup) Shredded Cheddar Cheese
- 120 ml (½ cup) Red Onion, very finely diced
- 120 ml (½ cup) Bell Pepper (any color), very finely diced
- 45 ml (3 Tablespoons) Sour Cream (for the filling)
- 5 ml (1 teaspoon) Paprika (sweet or smoked)
- 5 ml (1 teaspoon) Garlic Powder
- 2.5 ml (½ teaspoon) Onion Powder
- 0.6 ml (⅛ teaspoon) Cayenne Pepper (adjust to taste for more heat)
- For the Basil Pesto Sour Cream Dipping Sauce:
- 120 ml (½ cup) Sour Cream
- 30 ml (2 Tablespoons) Basil Pesto (store-bought or homemade)
Instructions
- Prepare your workstation and preheat the oven. Position an oven rack in the center of the oven and preheat to 175°C (350°F). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Create the creamy filling. In a spacious mixing bowl, combine the softened cream cheese, well-drained diced green chilies, shredded cheddar cheese, finely diced red onion, finely diced bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne pepper.
- Blend the filling ingredients until smooth. Using an electric hand mixer on medium speed or a stand mixer fitted with the paddle attachment, beat the mixture until all ingredients are thoroughly combined and a smooth, uniform filling forms. Scrape down the sides of the bowl as needed to ensure even mixing.
- Assemble the Antojitos. Lay one flour tortilla flat on a clean surface. Divide the prepared filling mixture into four equal portions. Take one portion and spread it evenly across the entire surface of the tortilla in a thin layer, reaching close to the edges.
- Roll the tortillas tightly. Starting from one edge, carefully and firmly roll the filled tortilla into a tight cylinder. Repeat this process for the remaining three tortillas. Rolling them snugly ensures they hold their shape during baking.
- Slice the rolled tortillas. Using a sharp serrated knife, cut each rolled tortilla at a 45-degree angle. Each rolled tortilla should yield five pieces, discarding the small, often uneven, end pieces. This angled cut creates an attractive presentation and maximizes the surface area for browning.
- Bake the Antojitos. Arrange the sliced antojitos in a single layer on the parchment-lined baking sheet, leaving a small space between each piece. Bake in the preheated oven for 8 minutes. This initial bake warms the filling and begins to crisp the tortillas.
- Broil for a golden finish. After 8 minutes, switch the oven setting to high broil. Broil the antojitos for an additional 3-5 minutes. It is critical to watch them very closely during this stage, as they can go from perfectly golden to burnt in a matter of seconds. The broiling step creates a beautiful golden-brown color and a crisp exterior.
- Prepare the dipping sauce. While the antojitos are baking or broiling, combine 120 ml (½ cup) of sour cream with 30 ml (2 tablespoons) of basil pesto in a small serving bowl. Stir gently to marble the pesto into the sour cream, or mix thoroughly for a uniform color and flavor.
- Serve the Antojitos. Remove the antojitos from the oven and let them cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. Serve warm with the side of basil pesto sour cream dipping sauce.
Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Sharp serrated knife
- Cutting board
- Baking sheet
- Parchment paper
- Small serving bowl (for dip)
Essential Success Tips
- Ensure cream cheese is fully softened for a smooth, lump-free filling that's easy to spread.
- Drain the canned green chilies very well to prevent the filling from becoming watery, which could make the tortillas soggy.
- Roll the tortillas as tightly as possible to ensure the antojitos hold their shape and don't unravel during baking, creating neat, firm bites.
- When broiling, position the baking sheet on a rack closer to the top heating element but keep a vigilant eye on them to prevent burning; oven broilers vary greatly in intensity.
- Allow the antojitos to cool for a few minutes after baking; this helps the hot cheese filling set slightly and prevents burns from molten cheese.
Professional Cooking Secrets
- For an extra layer of flavor and improved pliability, lightly toast the flour tortillas in a dry skillet for 10-15 seconds per side before filling. This adds a subtle nutty note and makes them easier to roll without cracking.
- Consider adding a pinch of smoked paprika or a tiny amount of finely grated chipotle in adobo to the filling for a deeper, more complex smoky undertone that beautifully complements the chili and cheese.
- To elevate the basil pesto dipping sauce, grate in a tiny bit of fresh garlic or a small squeeze of fresh lemon juice for added brightness and a zesty zing that cuts through the richness.
Notes
- Leftover Antojitos can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a toaster oven or air fryer at 175°C (350°F) for 5-7 minutes to regain their crispness.
- Feel free to experiment with different cheeses in the filling, such as Monterey Jack, Pepper Jack, or even a blend of Mexican cheeses, for varying flavor profiles and heat levels.
- For a vegetarian option, ensure your basil pesto is vegetarian, as some store-bought versions may contain Parmesan cheese made with animal rennet.
Frequently Asked Questions
Can I prepare Antojitos ahead of time?
Yes, you can assemble the filled and rolled tortillas, then refrigerate them for up to 24 hours before slicing and baking. You can also slice them and store the unbaked pieces on a parchment-lined tray, covered tightly with plastic wrap. Bake as directed when ready to serve, possibly adding a minute or two to the initial baking time.
How can I make these Antojitos spicier?
To increase the heat, add more cayenne pepper to the filling, or include a pinch of red pepper flakes. You could also mix in a small amount of finely minced jalapeño or serrano pepper (remove seeds for less heat) along with the bell pepper and onion for a fresh, fiery kick.
What other dipping sauces would pair well with Antojitos?
Besides the basil pesto sour cream, a classic chunky salsa, fresh guacamole, a spicy chipotle ranch dip, or even a simple lime crema would complement the savory flavors of the Antojitos beautifully. A cool avocado cream sauce is also a fantastic choice.
Nutrition Facts (Per Serving)
Calories: Approximately 280, Protein: 12g, Fat: 20g, Carbs: 15g (per 3-4 pieces, approximate values based on typical ingredients).
Allergy Information
Contains dairy (cream cheese, cheddar cheese, sour cream) and gluten (flour tortillas). For a gluten-free version, use certified gluten-free flour tortillas. Always check ingredient labels for specific dietary concerns.
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