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Easy Antojitos Appetizer Recipe

These baked antojitos are creamy tortilla pinwheels filled with cheese, vegetables, and mild spices, baked until warm and lightly golden. A simple basil pesto sour cream dip makes them perfect for parties, game days, or family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 pieces
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Antojitos Filling
  • 4 large Flour tortillas 10-inch tortillas
  • 8 oz Cream cheese softened
  • 1 cup Cheddar cheese shredded
  • 4 oz Diced green chilies canned, drained
  • 0.5 cup Red onion finely diced
  • 0.5 cup Bell pepper finely diced
  • 3 tbsp Sour cream
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.125 tsp Cayenne pepper optional
Dipping Sauce
  • 0.5 cup Sour cream
  • 2 tbsp Basil pesto

Equipment

  • Mixing Bowl
  • Baking Sheet

Method
 

Instructions
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix cream cheese and sour cream until smooth. Add cheddar cheese, green chilies, red onion, bell pepper, and spices. Stir well.
  3. Spread the mixture evenly over each tortilla. Roll tightly and slice into bite-sized pieces.
  4. Place the slices cut-side up on the baking sheet and bake for 8 minutes, then broil briefly until lightly golden.
  5. Mix sour cream and basil pesto to make the dipping sauce. Serve warm antojitos with the sauce on the side.

Notes

These antojitos can be prepared ahead of time and baked just before serving. Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.