Baked Cream Cheese Antojitos with Basil Pesto Sour Cream Recipe

Introduction

These Antojitos are a flavorful and easy-to-make appetizer featuring creamy cheese filling wrapped in warm tortillas. Perfect for sharing at parties or as a tasty snack any time.

Ingredients

• 4 Flour Tortillas (10″)
• 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
• ½ cup Sour Cream (for serving)
• 2 Tablespoons Basil Pesto (for serving)

Instructions

1. Step 1: Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine the cream cheese, green chilies, cheddar cheese, red onion, bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne. Blend together with a hand mixer or stand mixer until smooth.
3. Step 3: Divide the filling into four equal portions. Spread each portion evenly over one tortilla in a thin layer, covering it completely. Roll up each tortilla tightly and cut at a 45-degree angle into five pieces, discarding the ends.
4. Step 4: Arrange the pieces on the prepared baking sheet. Bake for 8 minutes, then switch the oven to high broil and broil for an additional 5 minutes. Watch closely to prevent burning.
5. Step 5: Allow the antojitos to cool slightly before serving. Mix sour cream with basil pesto in a small bowl and serve as a dipping sauce alongside.

Tips & Variations

• For extra spice, add a pinch more cayenne or some chopped jalapeños to the filling.
• Use whole wheat tortillas for a healthier alternative.
• Try adding cooked bacon bits or chopped fresh cilantro to the filling for added flavor.

Storage

Store leftover antojitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ºF oven for 5-7 minutes to keep them crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and stored in the refrigerator. Bring it to room temperature before assembling the antojitos.

Can I freeze these antojitos?

You can freeze the assembled and rolled antojitos before baking. Wrap them tightly in plastic wrap and freeze for up to one month. Bake from frozen, adding a few extra minutes to the baking time.

Baked Cream Cheese Antojitos with Basil Pesto Sour Cream Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

These Antojitos are deliciously creamy and cheesy rolled tortillas filled with a blend of cream cheese, cheddar, diced green chilies, and fresh vegetables. Baked and broiled to perfection, they make a flavorful appetizer or snack, served with a zesty basil pesto sour cream dip.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 20 servings (5 pieces per tortilla roll, 4 rolls) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 4 Flour Tortillas (10″)
• 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

Dipping Sauce

• ½ cup Sour Cream
• 2 Tablespoons Basil Pesto

Instructions

1. Preheat the oven: Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the filling: In a large mixing bowl, combine the softened cream cheese, diced green chilies, shredded cheddar cheese, finely diced red onion, bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend the ingredients until a smooth and uniform filling forms.
3. Assemble and bake the antojitos: Divide the filling evenly into four portions. Spread each portion thinly and evenly over each flour tortilla, covering the surface completely. Roll up the tortillas tightly starting from one edge. Using a serrated knife, cut each rolled tortilla at a 45-degree angle into five pieces, discarding the ends. Arrange the pieces on the prepared baking sheet. Bake for 8 minutes at 350ºF.
4. Broil for a crispy finish: After baking, switch the oven to high broil and broil the antojitos for an additional 5 minutes. Watch them closely to avoid burning while achieving a golden and slightly crispy texture.
5. Prepare the dipping sauce and serve: Let the antojitos cool slightly on the baking sheet. For the dipping sauce, combine sour cream and basil pesto in a small bowl. Serve the baked antojitos warm alongside the basil pesto sour cream dip for a deliciously flavorful treat.

Notes

• Make sure the cream cheese is softened to make blending easier and the texture smooth.
• Adjust the cayenne amount based on your spice preference.
• Cutting the tortillas at a 45-degree angle creates perfect bite-sized pieces.
• Keep an eye on the antojitos while broiling to avoid burning.
• This recipe is best served fresh out of the oven to enjoy the crispy texture.

Keywords: Antojitos, Mexican appetizer, baked tortillas, cream cheese filling, cheesy snacks, party finger food