Description
Experience the vibrant flavors of Mexican street food with these delicious Antojitos, featuring creamy cheese, spicy jalapeños, and savory chiles rolled in soft flour tortillas and baked to golden perfection. Perfect as a party appetizer or a snack to enjoy warm with your favorite dips.
Ingredients
Scale
Antojitos Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced green chiles, drained
- 2 tablespoons chopped jalapeños
- 3 tablespoons chopped green onions
- 1 tablespoon taco seasoning
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assembly
- 10 small flour tortillas
- 1 tablespoon olive oil, for brushing
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the antojitos. This temperature ensures the cheese melts perfectly and the tortillas crisp up just right.
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar and Monterey Jack cheeses, drained green chiles, chopped jalapeños, green onions, taco seasoning, cilantro, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated into a smooth, even filling.
- Fill the Tortillas: Lay out the flour tortillas flat. Evenly spread a generous layer of the cheese and chile filling over each tortilla, ensuring full coverage for a flavorful bite in every piece.
- Roll and Slice: Roll each tortilla tightly into a log shape. Using a sharp knife, slice each roll into 1-inch thick rounds to create bite-sized pinwheels, perfect for serving as appetizers.
- Prepare for Baking: Lightly grease a baking sheet or line it with parchment paper. Arrange the rounds cut side up on the sheet, spacing them slightly apart. Brush the tops lightly with olive oil to promote browning and crisp edges.
- Bake the Antojitos: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cheese is melted and the edges turn a golden, slightly crisp texture.
- Serve Warm: Remove from the oven and let the antojitos cool slightly. Serve them warm accompanied by salsa, guacamole, or sour cream for a truly authentic Mexican snack experience.
Notes
- For a spicier kick, increase the amount of chopped jalapeños or add a pinch of cayenne pepper to the filling mixture.
- You can substitute flour tortillas with large corn tortillas, though be mindful they may crack when rolled.
- These antojitos can be assembled ahead of time and refrigerated for up to 24 hours before baking to save prep time on serving day.
