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!
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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. ?
Make Ahead
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!
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Antojitos
a quick and easy appetizer that everyone will love!
Ingredients
- 4 10” Flour 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
Instructions
- 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.
Nutrition Information:
Yield: 20 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Jackie says
I have an incredibly sensitive stomach but I made this recipe for visiting friends and ate some anyway and not only were they a hit, I had no negative reaction at all. Of course, the libations may have helped but anyway...GREAT RECIPE! It is important to put them under the broiler long enough and not take your eyes off of them.
Jessica says
Wonderful! I am so happy that you liked the recipe!
Ava says
These looked promising but sadly they got really burnt in just 5 min under broiler!! Definitely don’t wait that long…
Amanda says
This was wonderful! My husband and I are huge Yellowstone fans so I made these as our “Montana appetizer “
We give it 5 stars
Jessica says
Fun!! We are happy that you liked them!
Jill says
These turned out amazing despite an accidental major modification: I forgot to add all of the spices to the filling!
To make up for it I sprinkled with cayenne when they were fresh out of the oven. The cayenne on the outside was so good that I might repeat it next time I make them!
A total hit at the event I brought them to, they nearly evaporated!
Jessica says
We are so happy that everyone liked the Antojitos!
Robin says
Can you use corn tortillas to make these gluten free?
Jessica says
Hi Robin,
I have not tested this recipe with corn tortillas, but I imagine that they would work just fine!
-Jessica
C. Tarrant says
Did you use regular flour tortillas?
Jessica says
Yes, regular flour tortillas.
-Jessica
parichute says
Hello Jessica,
I love this recipe (in advance). Haven't tried it yet but want to know what you think might be good instead of canned green chiles, I detest the look and feel of them but imagine they add some moisture to the recipe. Maybe piquillo peppers?
Jessica says
Yes piquillo peppers would work or even just a fresh Jalapeño. We would love to know how it turns out when you try this!
Austen says
5 minutes under the broiler and they were burnt to a crisp. I recommend you change your recipe because I was making these for a party and now they're completely ruined. I should have known better and watched them than trust a recipe.
Donna Wright says
Can you freeze these before baking ?
Jessica says
Hi Donna,
I have not tested freezing these before baking but I imagine that it would work! Just bake from frozen and adjust the baking time as necessary.