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