Cheesy Green Chili Antojitos with Basil Pesto Sour Cream Recipe

Introduction

Antojitos are cheesy, flavorful tortilla rolls perfect for snacking or serving as an appetizer. With a creamy filling and a crispy baked exterior, these bite-sized treats are sure to please a crowd in just 30 minutes.

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. Use a hand mixer or stand mixer to blend until smooth.
3. Step 3: Divide the filling into four equal portions. Spread each portion evenly in a thin layer over a tortilla to fully cover it. Roll each tortilla tightly from one edge. Using a serrated knife, cut each roll at a 45-degree angle into five pieces, discarding the ends.
4. Step 4: Arrange the cut antojitos on the prepared baking sheet. Bake for 8 minutes, then switch the oven to high broil and broil for 5 minutes. Watch closely to prevent burning.
5. Step 5: Let the antojitos cool slightly before serving. For the dipping sauce, mix sour cream and basil pesto in a small bowl and serve alongside.

Tips & Variations

• Use softened cream cheese to ensure an easy-to-mix filling with a smooth texture.
• Substitute cheddar with Monterey Jack or pepper jack cheese for a different flavor profile.
• Add cooked bacon bits or diced jalapeños into the filling for extra zest and crunch.
• For a gluten-free option, use corn tortillas instead of flour tortillas.

Storage

Store leftover antojitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF for about 5–7 minutes to retain crispiness, or microwave briefly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it covered in the refrigerator. Just mix well before spreading on the tortillas.

What can I use if I don’t have basil pesto?

If you don’t have basil pesto, you can substitute with salsa, guacamole, or a simple mixture of sour cream and lime juice for a tasty dipping sauce.

Cheesy Green Chili Antojitos with Basil Pesto Sour Cream Recipe

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★★★★★

4.6 from 145 reviews

• Author: Lana
• Total Time: 28 minutes
• Yield: 20 pieces (from 4 tortillas) 1x

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Description

These Antojitos are delicious baked tortilla rolls filled with a creamy mixture of cream cheese, cheddar, green chilies, and diced vegetables, seasoned with paprika, garlic, and cayenne. Perfect as a party appetizer or snack, they are baked until bubbly and lightly broiled for a golden finish, served with a flavorful basil pesto sour cream dip.

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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

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Instructions

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC) 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 and bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend everything together until the mixture is smooth and well combined.
3. Assemble the Antojitos: Divide the creamy filling evenly into four portions. Spread each portion thinly and evenly over one flour tortilla, covering it completely. Starting from one edge, roll each tortilla up tightly. Using a serrated knife, cut each rolled tortilla diagonally into five pieces at a 45-degree angle, discarding the ends. Arrange the pieces on the parchment-lined baking sheet.
4. Bake and Broil: Bake the antojitos in the preheated oven for 8 minutes until the filling is heated through. After baking, switch the oven to high broil and broil the antojitos for an additional 5 minutes. Keep a close eye on them during broiling to ensure they become beautifully browned and slightly crispy without burning.
5. Prepare the Dipping Sauce: While the antojitos are baking, combine the ½ cup sour cream and 2 tablespoons basil pesto in a small bowl to make the dipping sauce.
6. Serve: Once out of the oven, allow the antojitos to cool slightly on the baking sheet. Serve warm with the basil pesto sour cream on the side for dipping.

Notes

• Ensure the cream cheese is softened for easy mixing and smooth filling.
• Watch carefully during broiling to avoid burning the antojitos.
• The filling can be adjusted by adding other finely diced vegetables or spices according to preference.
• For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
• This recipe is great for parties and can be prepared ahead and baked just before serving.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Keywords: antojitos, tortilla rolls, cream cheese appetizer, baked tortilla snacks, Mexican appetizer, party food, baked rolls