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Baked Cream Cheese and Cheddar Antojitos with Basil Pesto Sour Cream Recipe

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4.1 from 6 reviews

These Antojitos are delicious bite-sized rolled tortillas filled with a creamy mixture of cream cheese, cheddar, green chilies, and fresh veggies. Baked and briefly broiled for a crispy finish, they make perfect party appetizers or snack-time treats. Served with a flavorful basil pesto sour cream dip, these flavorful Mexican-inspired snacks are sure to please a crowd.

  • Total Time: 30 minutes
  • Yield: 20 pieces

Ingredients

Filling and Wrap

  • 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

Dip

  • ½ cup Sour Cream
  • 2 Tablespoons Basil Pesto

Instructions

  1. Preheat Oven: Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare Filling: In a large mixing bowl, combine the softened cream cheese, diced green chilies, shredded cheddar cheese, finely diced red onion and bell pepper, 3 tablespoons sour cream, paprika, garlic powder, onion powder, and cayenne pepper. Use a hand or stand mixer to blend all ingredients until smooth and evenly mixed to create a creamy filling.
  3. Assemble Antojitos: Divide the filling mixture into 4 equal portions. Spread each portion in a thin, even layer onto a flour tortilla, covering it completely. Starting at one edge, roll the tortilla tightly into a log. Using a serrated knife, cut each rolled tortilla at a 45-degree angle into five pieces, discarding the ends. Arrange the antojitos upright on the prepared baking sheet.
  4. Bake and Broil: Place the baking sheet in the preheated oven and bake for 8 minutes until heated through. Then, set the oven to high broil and broil the antojitos for an additional 5 minutes to achieve a golden brown and slightly crispy exterior. Watch carefully during broiling to avoid burning.
  5. Prepare Dip and Serve: While baking, combine ½ cup sour cream with 2 tablespoons basil pesto in a small bowl. Once antojitos have cooled slightly on the baking sheet, serve them warm alongside the basil pesto sour cream dip for added flavor.

Notes

  • Ensure cream cheese is softened to blend smoothly with other ingredients.
  • Watch the antojitos closely during broiling, as they can burn quickly.
  • Discarding the ends of the rolled tortillas helps create neat, uniform bite-sized pieces.
  • You can substitute the cheddar cheese with a Mexican blend cheese for more authentic flavor.
  • These antojitos are best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated gently.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://avascooking.com/baked-cream-cheese-and-cheddar-antojitos-with-basil-pesto-sour-cream-recipe/