Name: Baked Cream Cheese Antojitos with Basil Pesto Sour Cream Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Mexican
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 Pepper; ½ cup Sour Cream; 2 Tablespoons Basil Pesto

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Introduction

Antojitos are a deliciously creamy and cheesy rolled tortilla snack perfect for any occasion. These bite-sized treats combine a flavorful filling with a crispy baked exterior that pairs wonderfully with a basil pesto sour cream dip.

A close-up of a woman's hand holding a golden-brown pastry piece with a flaky texture, dipping it into a small clear glass bowl filled with a creamy white sauce topped by a thick green herb pesto. The bowl sits on a white marbled surface and is surrounded by more of the same pastries, arranged in a circle around the bowl. The background is softly blurred with a folded cloth in light gray tones visible. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the cream cheese, diced green chilies, shredded cheddar cheese, finely diced red onion, finely diced bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend everything until smooth.
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.
Step 4: Using a serrated knife, cut each rolled tortilla on a 45-degree angle into five pieces, discarding the ends. Arrange the pieces on the prepared baking sheet.
Step 5: Bake the antojitos for 8 minutes. Then, switch the oven to high broil and broil for an additional 5 minutes. Watch carefully to prevent burning.
Step 6: Allow the antojitos to cool slightly on the baking sheet before serving. For the dipping sauce, mix the sour cream and basil pesto together in a small bowl.

Tips & Variations

For extra spice, add chopped jalapeños or a dash of hot sauce to the filling mixture.
Substitute cheddar cheese with pepper jack for a smoky, spicy flavor.
Use whole wheat or spinach tortillas to add nutritional variety and color.
To keep the filling lighter, try using reduced-fat cream cheese and cheddar cheese.

Storage

Store leftover antojitos in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350ºF for 5–7 minutes to maintain their crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

A black round plate on a white marbled surface holds twelve golden-yellow rolled wraps arranged in a circular pattern like petals of a flower, each wrap showing a textured, creamy orange filling inside. In the center of the plate, a small round bowl contains two sauces side by side: a green, coarse pesto-like sauce and a smooth white sauce, creating a contrast and focal point in the middle. A white cloth with thin black stripes is partly visible on the upper left side, adding a soft element to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make antojitos ahead of time?

Yes, you can prepare the filling and assemble the rolled tortillas in advance. Keep them wrapped tightly and bake just before serving for the best texture.

What can I use instead of basil pesto for the dip?

If you don’t have basil pesto, you can substitute with salsa verde, guacamole, or a simple blend of sour cream with lime juice and cilantro for a fresh and tangy dip.