Get the Recipe: Antojitos
Delicious Antojitos are a perfect appetizer for any occasion. Featuring tortillas filled with cream cheese, diced vegetables and cheddar cheese are rolled, baked and cut into bite-sized pieces for a quick and easy appetizer.
Ingredients
For filling:
- 8 oz cream cheese, regular, not whipped - at room temperature
- 1/4 cup red pepper, finely diced (about 1/4 of a large pepper)
- 1/4 cup jalapeño pepper, finely diced (about 1 medium pepper)
- 1/3 cup green onion, finely diced (1/2 bunch)
- 3 Tablespoons fresh parsley, finely chopped
- 3 Tablespoons dried bread crumbs
- 1/4-1/2 teaspoon hot sauce
- Salt and pepper
For assembly:
- 3 large tortilla shells, (about 9- diameter)
- 1 1/2 cups cheddar cheese, shredded
- 2 Tablespoons butter, melted
For dip:
- Sour cream
- Diced green onion
- Sriracha, (optional)
Instructions
- Preheat oven to 350° F. (regular bake setting/not fan assisted)
- Place cream cheese in a microwaveable bowl. Microwave for 10-15 seconds, just to soften (give it another 5-10 seconds if the cream cheese is cold, but be careful not to melt!). Add the rest of the filling ingredients to the bowl and mix thoroughly to combine. Be sure to add salt and pepper to taste.
- Lay out 3 large tortillas. Divide the filling between the 3 tortillas. Using an offset spatula or the back of a spoon, spread the filling over the tortilla, getting as close to the edge as you can. Sprinkle the shredded cheddar cheese over the top, dividing it between the 3 tortillas.
- Roll up tortillas: With the tortilla in front of you, fold in about 3/4-inch of the tortilla over the filling at the 3 o'clock and 9 o'clock positions, just to straighten up the sides a bit. Then, starting with the edge closest to you, roll the tortilla up jelly-roll style. Place on a baking sheet, with the seam down. Repeat with remaining tortillas.
- Cut the tortillas: Brush tortillas with melted butter, then make 3 slices about halfway through (not all the way through!) the roll, as shown here: / | (So, with the tortilla horizontally in front of you, about one quarter in from the left, make one diagonal slice to the right; then make one slice in the middle straight up and down; and then, one quarter in from the right, make one diagonal slice to the left.
- Bake tortillas for 18-20 minutes, or until crisp and golden. Remove from the oven and finish cutting through the slices you made before baking to make 4 pieces from each roll.
- Serve with sour cream garnished with diced green onion and a splash of sriracha, if you like.
- These can be made ahead. Wrap well in plastic wrap and store in the fridge for a day, or double-wrap and freeze. Thaw at room temperature in the wrapping, then brush with butter, slice and bake as usual.
Serving: 1serving, Calories: 191kcal, Carbohydrates: 3g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 40mg, Sodium: 187mg, Potassium: 68mg, Sugar: 1g, Vitamin A: 680IU, Vitamin C: 8.1mg, Calcium: 128mg, Iron: 0.4mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
