Pin it
These melt-in-your-mouth Mexican street snacks turn basic ingredients into an addictive appetizer that'll wow your friends. I stumbled onto this party favorite when I threw a spur-of-the-moment game night years back, and now it's my trusty standby whenever I want to impress folks without slaving away in the kitchen.
I whipped these antojitos up for a Cinco de Mayo get-together when I needed something fast that tasted authentic. They vanished within minutes, and now my buddies specifically ask for them whenever they drop by. That magic moment when the creamy inside meets the slightly crispy outside—pure heaven!
What You'll Need
- 4 Flour Tortillas 10": Grab the good stuff for better taste and easier rolling
- 8 oz Cream Cheese softened: The block kind works best for holding everything together
- 4 oz Diced Green Chilies canned: Gives that genuine kick without burning your mouth
- 1 cup Cheddar Cheese shredded: Brings that yummy flavor and helps everything stick
- ½ cup Red Onion finely diced: Adds a nice pop of color and zingy contrast to the smooth filling
- ½ cup Bell Pepper finely diced: Gives a fresh snap and bright color splash
- 3 Tablespoons Sour Cream: Makes the filling perfectly smooth and silky
- 1 teaspoon Paprika: Throws in a touch of smoky goodness and pretty color
- 1 teaspoon Garlic Powder: Sneaks savory richness into every bite
- ½ teaspoon Onion Powder: Boosts that oniony taste throughout
- ⅛ teaspoon Cayenne: Just enough kick to make things interesting
- Basil Pesto Sour Cream Dipping Sauce:
- ½ cup Sour Cream: The chilly base that tames any heat from the bites
- 2 Tablespoons Basil Pesto: Brings surprising herby notes that really work with the Mexican flavors
How To Make Them
Pin it
- Get Your Oven Ready:
- Heat your oven to 350°F and put parchment on a baking sheet. This stops things from sticking and makes cleanup way easier. Wait till the oven's completely hot before you start baking so everything cooks evenly.
- Mix Up Your Filling:
- In a big bowl, throw together the soft cream cheese, green chilies, cheddar, diced red onion and bell pepper, three tablespoons of sour cream, and all your spices. Grab a mixer and blend till it's totally smooth—takes about 2 minutes. You want it spreadable but still thick enough to stay put.
- Spread and Roll:
- Split your filling mix into four equal parts. Spread each part all over a tortilla, going right to the edges in a thin layer. From one side, roll each tortilla up tight like a log. Give it a gentle squeeze as you go to keep everything in place. Getting this roll nice and tight means cleaner slices later.
- Cut and Bake:
- With a bread knife, slice each rolled tortilla at an angle into five pieces. Use a gentle back-and-forth motion instead of pushing down hard—this keeps the filling from squishing out. Toss the messy end pieces. Set your cut pieces on the baking sheet with a bit of space between them. Bake for 8 minutes till they start firming up.
- Get That Golden Top:
- After the first bake, flip on the broiler to high and cook about 5 more minutes. Keep an eye on them—they can burn fast! Look for tops that are golden brown with slightly crispy edges. This broiling trick gives you that awesome crispy outside that makes the creamy inside taste even better.
- Whip Up Your Dipping Sauce:
- While your antojitos cool a bit, make your sauce by putting sour cream in a small bowl and adding the basil pesto on top. You can leave it layered to look fancy or swirl it gently. This cool, herby dip pairs perfectly with the warm bites.
Those green chilies really make this dish special. They're not overpowering but add that authentic taste that takes these antojitos from good to addictive. Every year at our Super Bowl bash, I have to make a double batch because they get snatched up so fast.
Simple Swaps
Feel free to switch things up based on what's in your kitchen. You can trade those canned green chilies for fresh peppers depending how spicy you like it. Want it mild? Go with poblanos. Medium heat? Try jalapeños. Love it hot? Habaneros will definitely wake up your taste buds. Just chop them super tiny.
Do-Ahead Options
These treats are great for parties since you can do lots of the work beforehand. The filling can be mixed up to a day ahead and kept covered in the fridge. Just let it warm up a little before spreading it on tortillas. You can even roll and slice them several hours before your party and keep them covered in the fridge. If you're cooking them straight from cold, just add an extra 2-3 minutes to the baking time.
Insider Tricks
Always chop your veggies super tiny so they roll easier and give better texture in each mouthful
Pin it
This dish hits that sweet spot between super easy and totally delicious—perfect for your next get-together!
Frequently Asked Questions
- → Can I make Antojitos ahead of time?
For sure! You can get Antojitos ready up to a day before. Just roll and cut them, then keep them covered in your fridge. Pop them in the oven right before serving for the crispiest texture and best taste. You can also make the dip ahead and store it in the fridge too.
- → How spicy are these Antojitos?
These Antojitos are super mild as written (about a 1 out of 10 for heat). Want more kick? Swap the green chilies for chopped jalapeños or habaneros and add extra cayenne to your liking. Just a heads up that a tiny bit of extra spice can make a big difference!
- → Can I use corn tortillas instead of flour tortillas?
We really suggest flour tortillas for this dish since they bend easily and don't break when rolled tight. Corn tortillas usually crack when you try to roll them. If you really want to use corn tortillas, warm them up first to make them more flexible, but know they won't turn out quite the same.
- → What can I serve with Antojitos?
Antojitos go great in a Mexican food spread. Serve them next to guacamole, fresh pico de gallo, queso dip, beans, Mexican rice, or as part of a big taco setup. They're awesome for game watching, parties, or as a starter before any meal.
- → Can I freeze leftover Antojitos?
You bet, Antojitos freeze really well after they're baked. Let them cool down completely, then stick them in an airtight container and freeze for up to 3 months. To reheat from frozen, put them in a 350°F oven for 10-15 minutes until they're hot all the way through. They might be a bit different in texture but still taste great.
- → What other dipping sauces work well with Antojitos?
The basil pesto sour cream is really good, but Antojitos also taste amazing with salsa, guacamole, melted queso, chipotle ranch, or a simple lime and cilantro sour cream. Why not put out a few different dips for everyone to try?