Antojitos are Mexican street food appetizers filled with ooey-gooey cheesy deliciousness, and they are one of my all time favorite appetizers. Bursting with flavor, they are made in under 30 minutes, very easily modified and are all around the perfect appetizer.
Jump to:
- What is an Antojito?
- Why You'll Love This Recipe
- ⭐️⭐️⭐️⭐️⭐️ Reader Review
- Ingredients to Make Antojitos
- Modifications and Substitutions for Antojitos
- A Delicious Appetizer Spread
- How to Make Antojitos
- Expert Tips
- How to Store Leftover Antojitos
- Frequently Asked Questions
- More One-Bite Appetizer Recipes
- 📖 Recipe
- ⭐️ Leave a Review
We love a good cheesy appetizer around here, and if you do too, you have to check out my cheesy stuffed mushrooms, my creamy bacon wrapped jalapeño poppers or my sundried tomato baked brie!
What is an Antojito?
Antojitos are a Mexican street food, and the name actually translates to "little cravings". What a fitting name... because once you try them, I guarantee you'll be hooked and craving more!
To make antojitos, you fill a soft tortilla shell with a mixture of peppers, onions, cheese, and spices, all blended together with cream cheese. Then it is baked to ooey-gooey perfection and served with sour cream and pesto.
Canadians will know that these antojitos are a copycat of Montana's recipe, and of course, we serve ours with the same classic sour cream and pesto dipping sauce! Do not skip the pesto sour cream dipping sauce!
There are no other words I can think of to describe these little bites of delight. You really just need to try them for yourself! Trust me, you will never turn back.
Why You'll Love This Recipe
- Antojitos are a top-tier appetizer option, perfect for any dinner party or gathering, everyone will love them!
- They are made in 30 minutes or less and can also be made in advance to save even more time when you plan to serve them.
- This anotjitos recipe is very easily modified to your taste. You can make them spicy, add different spices, substitute other ingredients with what you have on hand, etc.
- This recipe makes 20 antojitos bites, but it is super duper easy to double or even triple.
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⭐️⭐️⭐️⭐️⭐️ Reader Review
I made these anotjitos and my guests said they were just like Montana's. The pesto is a must! - Leah
Ingredients to Make Antojitos
- Green Chilies - Green chilies can be substituted for fresh diced jalapeno, habenero (if you like it spicy!), or poblano peppers. Use a ¼ cup.
- Bell Pepper - Any color of bell pepper can be used for this recipe.
- Cheddar Cheese - Cheddar cheese can be substituted for Monterey Jack, Colby Jack, or mozzarella cheese.
- Flour Tortillas - Up the ante and use these fresh homemade flour tortillas instead of store-bought.
- Basil Pesto - Use a good quality store-bought basil pesto, or make your own!
A full ingredient list with the exact quantities can be found in the recipe card below.
Modifications and Substitutions for Antojitos
- Spicy - If you make the antojitos according to the recipe, they are not very spicy (maybe a one on the spice level). To make the antojitos spicier, substitute the green chillies for diced jalapeno (with the seeds) or habenero peppers. Be careful; adding too much spice can easily overpower the recipe.
- Kid Friendly - Antojitos is an excellent recipe to make with kids. They will love to help mix the filling and spread it out on the tortillas.
- Vegetarian - This antojitos recipe is already vegetarian; no modifications are needed.
- Vegan - To make these antojitos vegan, substitute the cream cheese with vegan cream cheese (use the brick cream cheese, not the spreadable version), sour cream with vegan sour cream, and cheddar cheese with a vegan cheese alternative (or skip the cheddar cheese altogether).
- Gluten-Free - Use gluten-free tortilla shells.
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A Delicious Appetizer Spread
Serve these appetizers alongside antojitos for an outstanding appetizer spread.
- Creamy Bacon Jalapeno Poppers
- Delicious Baked Chicken Wings or, for a vegetarian option, make these crispy cauliflower wings!
- Honey Garlic Salmon Bites
- Juicy Bang Bang Shrimp with Bang Bang Sauce
How to Make Antojitos
Mix The Antojito Filling
Add all antojito ingredients to a large mixing bowl and, using a hand mixer or a stand mixer, blend the filling mixture until it is smooth.
Spread The Filling
Divide the filling equally between four tortilla shells and spread it out into a thin, even layer. Roll the tortilla up tight.
For an extra special treat, make the tortilla wraps by hand!
Cut The Antojitos
Using a sharp serrated knife (or a bread knife), cut the rolled tortilla into 5 evenly sized pieces, discarding the ends. I prefer to cut the antojitos on a 45 degree angle to make them look pretty.
Bake Antojitos
Bake and broil the antojitos to ooey-gooey deliciousness. They are done when they are are golden brown and slightly melty.
Plate and Serve Antojitos
Serve the antojitos with a side of pesto sour cream dipping sauce. They fit nicely on a plate surrounding the dipping sauce like so.
Expert Tips
- Know your oven! All appliance brands behave slightly differently. Be careful and keep an eye on the antojitos when they are under the boiler to ensure they don't burn!
- Whether you are using regular or vegan cream cheese, be sure to use brick cream cheese. Do not use the spreadable kind; it is too watery and will make the filling runny.
- Dice all of the peppers and onions very fine. This will allow the ingredients to be spread and wrapped easily. If you dice the vegetables too big, you could risk tearing the wrap when you roll it up.
- Cut the rolled tortillas with a serrated knife. Don't press down on the tortilla when you are cutting it; if you do, the filling will squish out, and you'll be left with a flat, sad antojito. Instead, let the weight of the knife do the cutting.
How to Store Leftover Antojitos
Store leftover antojitos in an airtight container in the refrigerator for up to 4 days.
To reheat antojitos, bake in a preheated oven for a couple of minutes until they are warm. Antojitos can also be reheated in the microwave in 30-second increments until they are hot.
Frequently Asked Questions
In Mexican, antojitos mean "little craving". They are traditionally prepared as a Mexican street food being sold by vendors or found at markets.
Our adaptation of antijitos is made of cream cheese, cheddar cheese, chilis, onion, bell pepper, sour cream and spices. These ingredients can be easily adjusted based on what you have on hand. For example, the green chilies can be substituted with ¼ cup diced jalapeno peppers or for a spicer alternative, try using habanaros.
Yep! I prefer to make antojitos the day before we will be serving them. It gives the spices a chance to mingle with the cream cheese and other fillings. Since antojitos are served warm, making them ahead of time just saves time on the day you will be serving them.
If you are going to make these antojitos a day before, prepare this recipe until the antojitos are rolled. Don't cut the antojitos; that is best done on the day you will be cooking them. Tightly wrap the rolled tortillas in plastic wrap and store them in an airtight zip-top bag. Keep them in the refrigerator until you are ready to cut, heat, and serve the antojitos.
Any homemade or store-bought basil pesto will work for the pesto sour cream dipping sauce. I prefer to use Kirkland Basil Pesto or Fiorfiore Pesto with Basil.
More One-Bite Appetizer Recipes
Looking for more one-bite appetizer recipes like this? Try these:
If you made these antojitos or any other recipe on my website, please leave a 🌟 star rating, leave a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Antojitos
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Print Recipe Pin RecipeIngredients
- 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
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- 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. Using a hand mixer or a stand mixer, blend together until a smooth filling forms.
- Divide the filling mixture into four equal portions, and fill four tortillas evenly with the filling, spreading the filling in a thin layer to completely cover the tortilla. Starting on one edge, roll the tortillas up tight. Using a serrated knife, cut the antojitos at a 45 degree angle. Cut each rolled tortilla into five pieces, discarding the ends. Place the antojitos on the parchment lined baking sheet and bake for 8 minutes. At the end of 8 minutes, switch the oven to high broil and broil for an additional 5 minutes. Watch the antojitos closely as they are broiling to ensure that they don't burn!
- Let the antojitos cool slightly on the baking sheet before serving. Serve with a side of basil pesto sour cream, made by adding sour cream to a small bowl and topping it with basil pesto.
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Notes
- This recipe is very easily modified to your taste. You can make them spicy, add different spices, or substitute other ingredients with what you have on hand.
- Canned green chilies can be substituted for ¼ cup diced jalapeno, habanero (if you like it spicy) or poblano peppers.
- Any color of bell pepper can be used in this recipe.
- Cheddar cheese can be substituted for Colby Jack, Monterey Jack, monzarella, etc.
- Use fresh homemade flour tortillas to make this recipe even more delicious!
- Any good quality basil pesto can be used for the dipping sauce, whether it be store bought or homemade.
- Watch the antojitos closely under the broiler. Every oven is different, and they can burn easily!
- Use brick cream cheese, not the spreadable kind, for this recipe.
- Dice all ingredients very fine; this helps with rolling the antojitos.
- Use a serrated knife to cut the antojitos, don't press down too hard or the antojitos will flatten and all of the filling will squish out.
- These antojitos are not spicy (maybe one on the spice scale). To add some spice, consider using habaneros instead of the green chilies and adding a bit more cayenne. Be careful and use a light hand; adding too much spice can easily overpower this recipe.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jackie says
I have an incredibly sensitive stomach but I made this recipe for visiting friends and ate some anyway and not only were they a hit, I had no negative reaction at all. Of course, the libations may have helped but anyway...GREAT RECIPE! It is important to put them under the broiler long enough and not take your eyes off of them.
Jessica says
Wonderful! I am so happy that you liked the recipe!
Ava says
These looked promising but sadly they got really burnt in just 5 min under broiler!! Definitely don’t wait that long…
Niko says
gotta know your oven. broiler is a death trap
Amanda says
This was wonderful! My husband and I are huge Yellowstone fans so I made these as our “Montana appetizer “
We give it 5 stars
Jessica says
Fun!! We are happy that you liked them!
Jill says
These turned out amazing despite an accidental major modification: I forgot to add all of the spices to the filling!
To make up for it I sprinkled with cayenne when they were fresh out of the oven. The cayenne on the outside was so good that I might repeat it next time I make them!
A total hit at the event I brought them to, they nearly evaporated!
Jessica says
We are so happy that everyone liked the Antojitos!
Robin says
Can you use corn tortillas to make these gluten free?
Jessica says
Hi Robin,
I have not tested this recipe with corn tortillas, but I imagine that they would work just fine!
-Jessica
C. Tarrant says
Did you use regular flour tortillas?
Jessica says
Yes, regular flour tortillas.
-Jessica
parichute says
Hello Jessica,
I love this recipe (in advance). Haven't tried it yet but want to know what you think might be good instead of canned green chiles, I detest the look and feel of them but imagine they add some moisture to the recipe. Maybe piquillo peppers?
Jessica says
Yes piquillo peppers would work or even just a fresh Jalapeño. We would love to know how it turns out when you try this!
Austen says
5 minutes under the broiler and they were burnt to a crisp. I recommend you change your recipe because I was making these for a party and now they're completely ruined. I should have known better and watched them than trust a recipe.
Donna Wright says
Can you freeze these before baking ?
Jessica says
Hi Donna,
I have not tested freezing these before baking but I imagine that it would work! Just bake from frozen and adjust the baking time as necessary.
Lisa says
That's your fault for leaving anything under the broiler unattended due to ovens having varying times that they come up to full temp.
Diane Mann says
Could you prepare these but bake them the next day?
Jessica says
Yes, absolutely!
Abby says
Hi! This looks so yummy and easy ti make. What kind of red pepper did you use?
Jessica says
Hi Abby, I used a sweet red bell pepper. I hope you love the recipe!
Leah Filipuzzi says
I made these and my guest said they were just like Montana’s. The pesto is a must!
Jessica says
Yes! The pesto is what makes it just like Montana's! We are so happy that you liked them, thank you for leaving a review!
Jessica
JRiley says
Do you have a recipe for basil pesto or will just any one work?
Jessica says
Any basil pesto will work! I really like the kirkland brand pesto from Costco.
Jennifer Briggs says
Would shredded chicken be good in this?
Jessica says
Yes, shredded chicken would be a delicious addition!
James says
For years… YEARS, I have searched for a recipe for Antojitos that have matched the experience of eating them at Montana’s. This recipe. This is the one. Oh my goodness, just so good!! SO happy I stumbled upon it. Will be saving so much money in the future knowing I can make these quick at home, and so tasty!! 12/10 no notes 🙂
Jessica says
Wow! Thank you for leaving a review, we are so happy that you love the Antojitos!!