Easy Antojitos Recipe
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, well… you’re about to find out. Growing up under the bright Orlando sun, some of my favorite memories are pressing tortillas by hand with my mama and laughing as my abuela showed me how to make simple ingredients sing. Antojitos have always held a special place at our table. These little Mexican street food appetizers are creamy, cheesy, and full of flavor with just the right amount of spice. Whether you’re hosting game day, a backyard fiesta, or just want something quick and irresistible, these Antojitos will be your new go-to appetizer.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 20 pieces |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | All year round |
Why You’ll Love This Recipe
- Perfect for parties: Bite-sized and bursting with flavor, Antojitos are the ideal finger food for gatherings, holidays, or game days.
- Quick and easy: With simple prep and only 30 minutes total, these Mexican appetizers fit any busy schedule.
- Customizable: You can adjust the spice level, change up the cheese, or add your favorite peppers for a personal twist.
- Crowd favorite: The creamy, cheesy filling inside a crispy tortilla makes everyone come back for seconds.
- Make ahead friendly: Prepare them early, refrigerate, and pop them in the oven just before serving.
Antojitos
- Total Time: 30 minutes
- Yield: 20 pieces 1x
- Diet: Vegetarian
Description
A quick and easy Mexican street food appetizer that everyone will love! Creamy, cheesy, and full of bold flavor, these bite-sized Antojitos are perfect for parties, game day, or anytime you crave a little fiesta at home.
Ingredients
- 4 flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 4 oz diced green chilies, canned
- 1 cup cheddar cheese, shredded
- ½ cup red onion, finely diced
- ½ cup bell pepper, finely diced
- 3 tablespoons sour cream
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne
- Basil Pesto Sour Cream Dipping Sauce:
- ½ cup sour cream
- 2 tablespoons basil pesto
Instructions
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. In a large bowl, mix cream cheese, green chilies, cheddar, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne until smooth.
3. Divide filling into four equal portions and spread evenly over each tortilla.
4. Roll tortillas tightly, then slice at a 45-degree angle into five pieces each, discarding the ends.
5. Place on the prepared baking sheet and bake for 8 minutes.
6. Switch oven to high broil and broil for 5 more minutes, watching closely so they don’t burn.
7. Mix sour cream and basil pesto to make the dipping sauce.
8. Cool slightly before serving and enjoy warm with the dip.
Notes
Use block cream cheese, not spreadable. Dice vegetables finely to make rolling easier.
Swap green chilies for jalapeños or poblanos if you like it spicy.
Any cheese like Monterey Jack, Colby Jack, or mozzarella can replace cheddar.
Freeze unbaked rolls for up to 2 months and bake directly from frozen.
Always watch closely while broiling—they brown quickly!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 106
- Sugar: 1
- Sodium: 134
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 3
- Cholesterol: 22
Ingredients
- 4 flour tortillas (10-inch)
- 8 oz cream cheese, softened
- 4 oz diced green chilies (canned)
- 1 cup cheddar cheese, shredded
- ½ cup red onion, finely diced
- ½ cup bell pepper, finely diced
- 3 tablespoons sour cream
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne
Basil Pesto Sour Cream Dipping Sauce:
- ½ cup sour cream
- 2 tablespoons basil pesto
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Flour tortillas | Use fresh or homemade tortillas for the best flavor and easier rolling. |
| Cream cheese | Use block-style cream cheese, not whipped spreadable versions, for a firmer filling. |
| Green chilies | Swap with diced jalapeños or poblanos for extra heat. |
| Cheddar cheese | Try Monterey Jack or Colby Jack for a milder flavor. |
| Red onion | Dice finely to keep the texture smooth when rolling. |
| Bell pepper | Any color works—red adds sweetness, green adds zest. |
| Sour cream | Adds creaminess and balances spice; don’t skip it! |
| Basil pesto | Store-bought works fine, but homemade makes it special. |
Step-by-Step Instructions
- Preheat your oven: Set to 350ºF and line a baking sheet with parchment paper.
- Mix the filling: In a large mixing bowl, combine cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Blend until smooth using a hand or stand mixer.
- Assemble the tortillas: Divide the mixture into four equal portions. Spread one portion over each tortilla in a thin, even layer to cover the surface completely.
- Roll and slice: Starting from one edge, roll each tortilla tightly. Using a serrated knife, cut each roll at a 45-degree angle into five equal pieces, discarding the ends.
- Bake to perfection: Arrange the pieces on the prepared baking sheet. Bake for 8 minutes, then switch the oven to high broil for another 5 minutes. Keep a close eye to prevent burning.
- Prepare the dip: Mix sour cream and basil pesto in a small bowl for a fresh, tangy dipping sauce.
- Cool and serve: Let the Antojitos cool slightly before serving warm with the dip on the side.
Helpful Tips
- Watch closely while broiling, as they can burn quickly.
- Use a serrated knife and gentle pressure when cutting to avoid flattening the rolls.
- Dice all veggies finely for smoother rolling and even cooking.
- To make them spicier, swap green chilies for habaneros or add more cayenne.
Expert Tips for the Best Results
- Don’t overfill: Keep the filling layer thin so the rolls stay tight.
- Pre-soften cream cheese: It blends smoother and spreads easier.
- Use parchment paper: Prevents sticking and makes cleanup easy.
- Cool slightly before serving: This helps the filling set, making them easier to pick up and eat.
Recipe Variations
- Spicy Antojitos: Add diced jalapeños or habaneros and increase cayenne for a fiery version.
- Chicken Antojitos: Add shredded cooked chicken to the filling for a heartier appetizer.
- Veggie Lovers: Mix in black beans, corn, or spinach for extra flavor and texture.
- Cheesy Deluxe: Combine multiple cheeses like mozzarella, pepper jack, and cheddar for a gooey bite.
Make Ahead & Freezer Tips
Prepare the rolls up to a day in advance, wrap them tightly, and refrigerate until ready to bake. For longer storage, freeze the unbaked rolls on a tray, then transfer them to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cook time.
Serving Suggestions
Serve your Antojitos on a platter with a bowl of pesto sour cream dip in the center. Garnish with fresh cilantro, sliced jalapeños, or lime wedges for a pop of color and brightness. They pair beautifully with guacamole or pico de gallo for a full appetizer spread.
Pairing Ideas
Enjoy with chilled Mexican beer, margaritas, or sparkling lime agua fresca. Pair alongside tacos, nachos, or quesadillas for a complete fiesta. These little bites also make a perfect starter for a Mexican-inspired dinner night.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350ºF oven for 8–10 minutes to regain crispness, or microwave for 20–30 seconds for a quick snack.
Frequently Asked Questions (FAQs)
1. What are Antojitos?
Antojitos are small Mexican street food snacks often filled with cheese, chiles, and veggies, then rolled and baked until golden.
2. Can I make Antojitos spicy?
Absolutely! Swap the green chilies for jalapeños or add extra cayenne or hot sauce to the filling.
3. Can I make Antojitos ahead of time?
Yes, you can prepare the rolls, refrigerate overnight, and bake when ready to serve.
4. What’s the best cheese for this recipe?
Cheddar gives great flavor, but Colby Jack or Monterey Jack also melt beautifully.
5. Can I make them gluten-free?
Yes, simply use gluten-free tortillas without changing the rest of the recipe.
6. Do they freeze well?
They freeze perfectly before baking. Store in a sealed bag and bake straight from frozen.
7. What dips go best with Antojitos?
Basil pesto sour cream is classic, but you can also try chipotle mayo or guacamole.
Nutrition Information
| Serving Size | 1 piece |
| Calories | 106 kcal |
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 8 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These crispy, creamy, cheesy Antojitos are a guaranteed hit at any gathering. Whether it’s a game day snack or a festive appetizer, they deliver that irresistible taste of Mexican street food right from your oven. Try them once and you’ll see why they’re everyone’s favorite party food!
Looking for another cozy bite to impress your guests? 🍂 Don’t miss my Cranberry Pecan Pumpkin Bread Recipe for Fall Baking — it’s soft, nutty, and perfectly spiced for the season. It pairs beautifully with a cup of coffee or makes the sweetest finish after a plate of warm Antojitos!
