a quick and easy appetizer that everyone will love!
Servings 20 pieces
- 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.