Antojitos are one of our absolute favourite appetizers. I am actually pretty sure my hubby would put up a fight for these… They are super easy to make and a definite crowd pleaser.
We discovered antojitos for the first time at one of our go to restaurants, Montana’s. Every time we went, there was no debate, we had to order this appetizer. We fell in love with them so much that I had to try to make a version of that recipe!
I tried probably 8 different combinations over a few months and finally landed on this recipe. It took forever but we finally landed on a great recipe for these little guys that we are proud to share.
Since then, antojitos have become a staple appetizer in our house! We LOVE to serve them with a sour cream and pesto mix dipping sauce, I swear, it makes the finished product so much better!
What the heck is an Antojito?
I am so glad you asked! Antojitos are a mexican street food and the name actually means “little cravings”. What a suiting name…
To make an antojito you fill a soft tortilla shell with a mixture of peppers, onions, cheese, and spices all blended together with cream cheese. Then it is baked to ooey gooey perfection, and served with sour cream, salsa, and pesto.
This recipe makes 20 antojitos in total, but it is super duper easy to double, or even triple. 😉
Yep! In fact, I prefer to make antojitos the day before we will be serving them. It gives the spices a chance to marinate with the cream cheese and other fillings. Since antojitos are served warm, making them ahead of time just saves time on the day you will be serving them.
If you are going to make these a day before, prepare the recipe up to step 5. Do not cut the antojitos, that is best done on the day you will be cooking them. Tightly wrap the rolled tortillas in plastic wrap and store them in an airtight zip top bag, Keep in the refrigerator until you are ready to cut, heat, and serve the antojitos.
There are really no other words I can think of to describe these little bites of delight. You really just need to try them for yourself! Trust me you will ever turn back.
If you have any questions about this recipe, I would be happy to answer them in the comments down below!
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
- 4 10” Tortillas
- 8 oz Cream Cheese, softened
- 1 (4 oz) can of Diced Green Chilies
- 1 cup Cheddar Cheese, shredded
- ½ cup Red Onion, finely diced
- ½ cup Red Pepper, finely diced
- 3 Tablespoons Sour Cream
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Salt
- ⅛ teaspoon Cayenne
- Preheat oven to 350ºF and line a cookie sheet with parchment paper.
- In a large bowl, combine all ingredients. Using a hand mixer, blend all of the ingredients together. It is ok if the cream cheese is slightly clumpy in the mixture.
- Divide the filling mixture into 4 equal portions, and lay out 4 tortillas.
- Using a spatula, spread out the mixture right to the edges of each tortilla, keeping the filling as level as possible.
- Roll up the tortillas as tight as possible, but not so tight that the filling spills out.
- Slice on a 45º angle and place on parchment lined baking sheet.
- Bake for 8 minutes, then switch the oven to broil on high and broil for 5 minutes.
- Carefully move antojitos to a serving dish and serve with sour cream and basil pesto.