Baked Cream Cheese Antojitos with Basil Pesto Sour Cream Recipe

Introduction

Antojitos are a delightful Mexican-inspired appetizer featuring creamy, cheesy fillings wrapped in warm tortillas. These bite-sized treats are perfect for parties or a satisfying snack. With a flavorful mix of spices and a zesty basil pesto sour cream dip, they’re sure to impress your guests.

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, 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 smooth.
3. Step 3: Divide the filling into four equal portions. Spread each portion evenly over a tortilla in a thin layer, covering the entire surface. Roll each tortilla tightly from one edge.
4. Step 4: Using a serrated knife, cut each rolled tortilla into five pieces at a 45-degree angle, discarding the ends. Place the antojitos on the prepared baking sheet.
5. Step 5: Bake the antojitos for 8 minutes at 350ºF. Then, switch the oven to high broil and broil for an additional 5 minutes. Keep a close eye to prevent burning.
6. Step 6: Let the antojitos cool slightly before serving. For the dipping sauce, combine sour cream and basil pesto in a small bowl.

Tips & Variations

• Use a serrated knife for cleaner cuts and less filling squish.
• Swap cheddar for Monterey Jack or pepper jack for a different flavor.
• Add cooked, crumbled sausage or shredded chicken to the filling for extra protein.
• Serve with salsa or guacamole alongside the pesto sour cream for more dipping options.

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 or until warmed through to maintain crispiness. The pesto sour cream dip is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Bring it to room temperature before spreading on the tortillas for easier rolling.

What if I don’t have green chilies?

You can substitute green chilies with mild chopped jalapeños or a mild green chili sauce to add similar flavor and heat.

Baked Cream Cheese Antojitos with Basil Pesto Sour Cream Recipe

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★★★★★

4.8 from 132 reviews

Antojitos are delightful rolled flour tortillas filled with a creamy, cheesy mixture spiced with green chilies and paprika, baked until golden and crispy. These bite-sized Mexican-inspired snacks are perfect for parties or casual gatherings, served with a flavorful basil pesto sour cream dip.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 20 antojito pieces (4 rolled tortillas cut into 5 pieces each, ends discarded) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

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

Dip

• ½ cup Sour Cream
• 2 Tablespoons Basil Pesto

Instructions

1. Preheat Oven: Preheat your oven to 350ºF and line a baking sheet with parchment paper to prepare for baking the antojitos.
2. Make Filling: In a large mixing bowl, combine the softened cream cheese, diced green chilies, shredded cheddar cheese, finely diced red onion, bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne. Blend everything together using a hand mixer or stand mixer until a smooth, creamy filling forms.
3. Assemble and Bake: Divide the filling mixture into four equal portions. Spread each portion evenly in a thin layer over each flour tortilla to completely cover it. Roll each tortilla tightly starting from one edge. With a serrated knife, cut each rolled tortilla into five pieces at a 45-degree angle, discarding the ends. Place the pieces cut side up on the parchment-lined baking sheet. Bake for 8 minutes at 350ºF, then switch the oven to high broil and broil the antojitos for an additional 5 minutes, watching carefully to prevent burning.
4. Prepare Dip and Serve: While the antojitos cool slightly on the baking sheet, prepare the dipping sauce by mixing the sour cream with basil pesto in a small bowl. Serve the warm antojitos with the basil pesto sour cream dip alongside for a delicious combination.

Notes

• Ensure the cream cheese is softened before mixing to achieve a smooth filling.
• Watch the antojitos carefully during broiling to prevent burning as broiler intensities vary.
• Discarding the ends of the rolled tortillas helps create uniform bite-sized pieces.
• The filling can be adjusted to taste by adding more or less spice as preferred.
• Use freshly shredded cheddar cheese for better melting and flavor.

Keywords: Antojitos, Mexican appetizer, baked tortillas, cheese filling, party snacks, basil pesto dip