Cheesy Mexican Tortilla Bites

This mouthwatering antojitos recipe transforms simple ingredients into an irresistible Mexican street food appetizer that's perfect for any gathering. I discovered this crowd-pleaser years ago when hosting a last-minute game night, and it's been my go-to ever since when I need something impressive without spending hours in the kitchen.

I first made these antojitos for a Cinco de Mayo party where I needed something quick but authentic tasting. My guests devoured them in minutes and now specifically request them whenever they visit. The combination of the creamy filling with the slight crunch from broiling creates the perfect texture contrast.

Ingredients

• 4 Flour Tortillas 10": Choose high quality flour tortillas for the best flavor and rolling ability
• 8 oz Cream Cheese softened: Brick style yields the best texture and holds ingredients together
• 4 oz Diced Green Chilies canned: Provides authentic flavor without excessive heat
• 1 cup Cheddar Cheese shredded: Adds rich flavor and helps bind the filling
• ½ cup Red Onion finely diced: Adds color and a slight bite that balances the creaminess
• ½ cup Bell Pepper finely diced: Provides fresh crunch and vibrant color
• 3 Tablespoons Sour Cream: Creates the perfect creamy consistency in the filling
• 1 teaspoon Paprika: Adds subtle smokiness and beautiful color
• 1 teaspoon Garlic Powder: Infuses the filling with savory depth
• ½ teaspoon Onion Powder: Enhances the fresh onion flavor throughout
• ⅛ teaspoon Cayenne: Adds just enough heat to wake up your taste buds
• Basil Pesto Sour Cream Dipping Sauce:
• ½ cup Sour Cream: The cool base that balances any heat in the antojitos
• 2 Tablespoons Basil Pesto: Adds unexpected herbal notes that complement the Mexican flavors

Step-by-Step Instructions

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Prepare the Oven:

Preheat your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Make sure your oven is fully preheated before baking to ensure even cooking.

Create the Filling:

In a large mixing bowl, combine the softened cream cheese, green chilies, shredded cheddar, finely diced red onion and bell pepper, three tablespoons of sour cream, and all the spices. Use a hand mixer or stand mixer to blend everything until completely smooth. This usually takes about 2 minutes of mixing. The filling should be spreadable but still thick enough to hold its shape.

Fill and Roll the Tortillas:

Divide the filling mixture into four equal portions. Spread each portion evenly across an entire tortilla, creating a thin layer that reaches all the way to the edges. Starting from one side, roll each tortilla tightly to create a log. Press gently as you roll to ensure the filling stays in place and the roll is compact. This tight rolling is crucial for clean cutting later.

Slice and Bake:

Using a serrated knife, cut each rolled tortilla at a 45-degree angle into five pieces. Cut with a gentle sawing motion rather than pressing down to prevent squishing the filling out. Discard the uneven end pieces. Arrange the antojitos on your parchment-lined baking sheet, leaving a small space between each piece. Bake for 8 minutes until they begin to set.

Broil to Perfection:

After the initial baking period, switch your oven to high broil and continue cooking for approximately 5 minutes. Watch them closely as broiling can quickly go from perfect to burnt. Look for a golden brown top with slightly crispy edges. The broiling step creates that authentic crispy exterior that contrasts beautifully with the creamy filling.

Prepare the Dipping Sauce:

While the antojitos are cooling slightly, prepare the dipping sauce by adding the sour cream to a small bowl and topping it with basil pesto. You can either leave it layered for a pretty presentation or gently swirl it together. The cool, herby sauce perfectly complements the warm antojitos.

The green chilies are truly the secret ingredient in this recipe. While subtle, they add an authentic flavor that takes these antojitos from good to exceptional. My family has a tradition of making these for our annual Super Bowl party, and I always have to double the recipe because they disappear so quickly.

Easy Substitutions

This recipe welcomes customization based on what you have available in your pantry. The canned green chilies can be swapped for fresh peppers depending on your spice preference. For a milder version, use poblanos; for medium heat, try jalapeños; and for serious spice lovers, habaneros will give a significant kick. Just remember to dice them very finely.

Make-Ahead Tips

Antojitos are perfect for entertaining because much of the work can be done in advance. You can prepare the filling mixture up to 24 hours ahead and store it covered in the refrigerator. Just allow it to soften slightly at room temperature before spreading on tortillas. You can even roll and slice the antojitos several hours before baking and keep them covered in the refrigerator. Simply add 2-3 minutes to the baking time if cooking from cold.

Pro Tips

Always dice your vegetables extremely fine for easier rolling and a better texture in each bite

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This recipe is the perfect combination of ease and flavor, making it a must-have for your next party!

Frequently Asked Questions

→ Can I make Antojitos ahead of time?

Yes! You can prepare Antojitos up to 24 hours in advance. Roll and slice them, then store covered in the refrigerator. Bake just before serving for the best texture and flavor. The dipping sauce can also be made ahead and refrigerated separately.

→ How spicy are these Antojitos?

As written, these Antojitos are very mild (about 1 on the spice scale). To increase the heat, substitute the green chilies with diced jalapeños or habaneros, and add more cayenne pepper to taste. Remember that a little extra spice goes a long way!

→ Can I use corn tortillas instead of flour tortillas?

Flour tortillas are recommended for this recipe as they're more pliable and roll without cracking. Corn tortillas tend to break when rolled tightly. If you must use corn tortillas, warm them first to increase flexibility, but expect different results.

→ What can I serve with Antojitos?

Antojitos work beautifully as part of a Mexican-inspired spread. Serve them alongside guacamole, pico de gallo, queso dip, refried beans, Mexican rice, or as part of a larger taco bar. They're perfect for game days, parties, or as a hearty appetizer before any meal.

→ Can I freeze leftover Antojitos?

Yes, Antojitos freeze well after baking. Cool completely, then freeze in an airtight container for up to 3 months. Reheat frozen Antojitos in a 350°F oven for 10-15 minutes until heated through. The texture may change slightly but they'll still be delicious.

→ What other dipping sauces work well with Antojitos?

While the basil pesto sour cream is delicious, Antojitos also pair wonderfully with salsa, guacamole, queso dip, chipotle ranch, or a simple lime-cilantro crema. Feel free to offer multiple dipping options for variety.