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Baked Cream Cheese and Chili Antojitos with Basil Pesto Sour Cream Dipping Sauce Recipe

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4.2 from 23 reviews

Delicious and easy-to-make Antojitos featuring a creamy, cheesy filling with green chilies and bell peppers rolled in soft flour tortillas, baked and broiled to golden perfection. Served with a flavorful basil pesto sour cream dipping sauce, this appetizer is perfect for parties or snacks.

  • Total Time: 28 minutes
  • Yield: 20 pieces (4 tortillas each cut into 5 pieces minus ends)

Ingredients

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

Basil Pesto Sour Cream Dipping Sauce

  • ½ cup Sour Cream
  • 2 Tablespoons Basil Pesto

Instructions

  1. Preheat Oven: Preheat the oven to 350ºF and line a baking sheet with parchment paper to prepare for baking the antojitos.
  2. Prepare Filling: 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 until you have a smooth, creamy filling.
  3. Fill and Roll Tortillas: Divide the filling mixture into four equal portions. Spread each portion thinly and evenly over each tortilla, covering the surface completely. Starting from one edge, roll the tortilla tightly to form a log.
  4. Slice the Rolls: Using a serrated knife, cut each rolled tortilla at a 45-degree angle into five pieces. Discard the ends. Take care not to press too hard to avoid squishing the filling out.
  5. Bake the Antojitos: Place the cut pieces on the prepared baking sheet and bake them in the preheated oven for 8 minutes to heat through and slightly meld the filling.
  6. Broil for Crispiness: After baking, switch the oven to high broil. Broil the antojitos for about 5 minutes, watching carefully to prevent burning. This step crisps the edges and melts the cheese beautifully.
  7. Prepare Dipping Sauce: In a small bowl, combine ½ cup sour cream with 2 tablespoons of basil pesto to create the dipping sauce.
  8. Serve: Let the antojitos cool slightly on the baking sheet after broiling. Serve warm with the basil pesto sour cream dipping sauce on the side for an irresistible appetizer or snack.

Notes

  • This recipe is highly customizable; add spices or substitute ingredients to suit your taste preferences.
  • Canned green chilies can be replaced with ¼ cup diced jalapeno, habanero (for heat), or poblano peppers.
  • Any color of bell pepper works well in this recipe.
  • Cheddar cheese can be swapped for Colby Jack, Monterey Jack, mozzarella, or your favorite melting cheese.
  • Using fresh homemade flour tortillas enhances flavor and texture.
  • Store-bought or homemade basil pesto is suitable for the dipping sauce.
  • Monitor closely when broiling to avoid burning, as ovens vary.
  • Use brick cream cheese, not the spreadable kind, for best texture.
  • Finely dice all vegetables for easier rolling and better layering.
  • Use a serrated knife to cut the antojitos to maintain their shape and prevent filling from oozing out.
  • The spice level is mild; to increase heat, consider using habaneros and a bit more cayenne, but add cautiously to avoid overpowering the flavors.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/baked-cream-cheese-and-chili-antojitos-with-basil-pesto-sour-cream-dipping-sauce-recipe/