Description
Delight in these quick and flavorful Antojitos, a Mexican-inspired appetizer featuring a creamy, spicy cheese filling wrapped in tortillas and baked to golden perfection. Perfectly balanced with a tangy basil pesto sour cream dip, these bite-sized treats are ideal for parties or a tasty snack in minutes.
Ingredients
Scale
Filling
- 8 oz Cream Cheese (softened)
- 4 oz Diced Green Chilies (or diced jalapeños for extra heat)
- 1 cup Cheddar Cheese (shredded)
- 0.5 cup Red Onion (finely diced)
- 0.5 cup Bell Pepper (finely diced)
- 1 tsp Paprika (smoked paprika for an earthy twist)
- 1 tsp Garlic Powder (or fresh garlic)
- 0.5 tsp Onion Powder
- 0.125 tsp Cayenne (optional for extra kick)
- 3 tbsp Sour Cream
Tortillas
- Flour Tortillas (or corn tortillas for gluten-free option)
Dip
- 2 tbsp Basil Pesto (store-bought or homemade)
- 0.5 cup Sour Cream (for dipping)
Instructions
- Preparation: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Filling: In a mixing bowl, combine the softened cream cheese, diced green chilies (or jalapeños), shredded cheddar cheese, finely diced red onion, bell pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and 3 tablespoons of sour cream. Mix thoroughly until the ingredients are well incorporated and the filling is smooth and cohesive.
- Assemble Antojitos: Spread and divide the creamy filling evenly among each tortilla. Roll each tortilla tightly into a log shape to hold the filling securely, then slice each roll into five bite-sized pieces at a 45-degree angle for an attractive presentation.
- Bake: Arrange the sliced antojitos evenly on the prepared baking sheet, leaving space between each piece. Bake in the preheated oven at 350ºF for 8 minutes to warm through and start melting the cheese.
- Broil for Finish: Switch your oven to high broil and broil the antojitos for an additional 5 minutes. Keep a close eye during broiling to prevent burning while achieving a golden, slightly crispy exterior.
- Prepare the Dip: While the antojitos bake, prepare the dipping sauce by mixing 2 tablespoons of basil pesto with 0.5 cup of sour cream until smooth and creamy.
- Serve: Allow the antojitos to cool slightly after baking, then serve warm with the basil pesto sour cream dip on the side for an irresistible flavor combination.
Notes
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- Adjust cayenne pepper to suit your desired spice level or omit for a milder taste.
- If you prefer a fresher garlic flavor, use fresh minced garlic instead of garlic powder.
- Keep a close watch during broiling to prevent over-browning or burning.
- This recipe makes approximately 20 bite-sized antojitos, perfect for sharing at gatherings.
