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Antojitos deliver a craveable blend of creamy filling, gentle heat, and crisp tortilla edges that feels right at home at tailgates and casual gatherings alike. Rolled, sliced, and baked, each spiral reveals cream cheese, cheddar, bell pepper, red onion, and green chilies that melt into a colorful, juicy bite. Serve with basil‑pesto sour cream for a cool, herby contrast that keeps the platter moving.
Quick Facts
Total time: about 35–40 minutes; yields: 24–32 pinwheels; difficulty: easy; cost: budget‑friendly; dietary notes: vegetarian friendly (no meat), contains gluten and dairy.
What are Antojitos?
Antojitos are tortilla roll‑ups filled with a creamy, pepper‑studded mixture, sliced into pinwheels, and baked until the centers are hot and the rims lightly crisp. Think of them as a warm, cheesy cousin to classic party spirals—more texture, bigger aroma, and the kind of finger food that vanishes faster than the dips.
Origins & Inspiration
While restaurant versions have fueled the trend, home cooks embraced Antojitos for their flexible fillings and reliable bake. This version leans into a modern North American game‑day vibe, balancing mild green chilies and bell pepper with a cheddar‑forward melt and herby pesto‑sour cream on the side. The result is familiar comfort with a fresh, bright dip that cuts richness.
Why You’ll Love This Recipe
The interior stays lush and tangy thanks to cream cheese and a touch of sour cream, while the outer tortilla crisps for contrast in each bite. Diced peppers and red onion add color and snap, and the basil‑pesto sour cream offers cooling herbs that keep the next slice calling. No special gear, just assembly, bake, and serve.
Ingredients & Notes
- 4 flour tortillas, 10‑inch: flexible and easy to roll; whole wheat works but won’t crisp as much as white.
- 8 oz cream cheese, softened: the creamy base; room temp mixes smoother.
- 1 cup cheddar cheese, shredded: sharp, melt and color; Monterey Jack or Colby Jack also works.
- 4 oz diced green chilies, canned: mild heat; sub diced jalapeño or poblano for a kick.
- 1/2 cup red onion, finely diced: aromatic bite and color.
- 1/2 cup bell pepper, finely diced: any color; red adds sweetness.
- 3 Tbsp sour cream: loosens texture and adds tang.
- 1 tsp paprika: gentle warmth and color.
- 1 tsp garlic powder: savory backbone.
- 1/2 tsp onion powder: extra aromatic layer.
- 1/8 tsp cayenne: optional, for subtle heat.
Basil Pesto Sour Cream - 1/2 cup sour cream + 2 Tbsp basil pesto: bright, herby dip that complements richness.
Step‑by‑Step Instructions
- Preheat oven to 350ºF; line a baking sheet with parchment for clean release and even browning.
- Mix filling: In a large bowl, beat cream cheese, sour cream, cheddar, green chilies, red onion, bell pepper, paprika, garlic powder, onion powder, and cayenne until smooth and spreadable.
- Spread and roll: Divide filling across tortillas; spread thin and even to near the edges; roll tightly to prevent gaps.
- Chill 10 minutes (optional) for cleaner slicing; trim ends if needed; slice into 1–1.25‑inch pinwheels.
- Bake 12–16 minutes until edges are crisp and centers bubble lightly; rotate pan once for even color.
- Dip: Stir sour cream and basil pesto; serve alongside warm Antojitos.
Tips for Perfect Antojitos Every Time
Bring cream cheese to room temperature for a smooth, airy blend that spreads without tearing tortillas. Dice vegetables finely and drain any excess moisture so the spirals hold shape and bake without sogginess at the center. Roll tightly, slice cleanly with a serrated knife, and pull them the moment the rims turn lightly golden.
Variations, Swaps & Add‑Ins
Swap shredded cheddar for Monterey Jack or mozzarella for a milder, stretchier pull. Trade canned green chilies for fresh jalapeño to dial up heat, or add a dash of hot sauce for a sharper kick without changing texture. Stir chopped cilantro into the filling for a fresh herbal note mirroring the pesto dip.
Ingredient Spotlight
Cream cheese provides body and tang, suspending diced vegetables so every slice is speckled and cohesive. Canned green chilies add gentle warmth and a roasty aroma without overwhelming heat, while shredded cheddar melts into ribbons that bind the spiral.
Serving Suggestions (Presentation & Plating)
Fan slices on a white oval platter, nestling a ramekin of basil‑pesto sour cream at the rim for quick dipping. Finish with a dusting of chopped green onion and a few red pepper flecks for a lively, photo‑ready contrast. Keep a second tray warming to refresh the platter as it empties.
Best Sides to Serve With Antojitos
Pair with a crisp chopped salad to balance richness, or add roasted corn and black bean salad for a Southwestern nod. A bright tomato salsa adds acidity and color, while a simple cucumber‑lime salad refreshes the palate between bites.
Flavor Pairing & Beverage Match
A citrusy lager or dry hard cider lifts the creamy filling without overpowering peppers. For zero‑proof, try lime‑sparkling water with a pinch of salt to echo the dip’s herbal tang and cut through cheese. A herb‑forward gin and tonic also plays well with the pesto’s basil notes.
Make‑Ahead & Storage Guide
Roll and chill the tortillas up to 24 hours, then slice and bake just before serving for crisp edges. Refrigerate leftovers in an airtight container for up to 3 days and reheat at 325ºF until warmed through; the dip keeps well for 2 days. Freeze unbaked rolls, tightly wrapped, for a month, and thaw overnight before baking.
Budget & Pantry Strategy
Use store‑brand cream cheese and bulk cheddar to reduce cost without losing texture. Canned green chilies are inexpensive, consistent, and shelf-stable, making them ideal for stocking a quick appetizer plan. Save herb stems for the pesto swirl to stretch flavor economically.
Scaling for a Crowd
Double or triple the filling and keep tortilla count proportional; roll, wrap, and label by batch for organized baking. Bake in staggered waves to maintain a steady flow of hot slices at serving time. Keep sliced batches on a low oven setting to hold without drying.
Weeknight Workflow Planner
Assemble filling the night before and store covered; roll and bake after work for a 30‑minute appetizer. If hosting, slice and chill rolls in the morning, then bake and plate just before guests arrive for peak texture. Keep the dip prepped and chilled to streamline service.
Kids & Family Friendly Adaptations
Reduce cayenne and choose mild green chilies for a gentle, creamy bite. Offer the pesto‑sour cream separately so picky eaters can dip at will, and consider smaller tortillas for kid‑sized spirals. Add tiny corn kernels for sweetness and a fun pop.
Troubleshooting & Fixes
If slices unwind, the filling layer was too thick—spread thinner and roll tighter. If centers seem wet, finely dice the vegetables and blot them before mixing; bake for a few minutes longer to dry the edges. If tortillas crack, warm briefly to soften and roll with even pressure.
Cultural or Seasonal Context
These party pinwheels reflect a modern appetizer tradition that blends creamy cheese, mild heat, and festive color for holidays and game days. The pesto dip nods to herb‑forward flavors popular in contemporary home cooking, widening appeal while staying weeknight simple.
FAQs
Q: Can I use corn tortillas?
A: They crack more easily; flour tortillas roll and bake cleaner for spirals.
Q: How spicy are these?
A: Mild with canned green chilies; increase jalapeño or cayenne for heat.
Q: Can I serve them cold?
A: Baking brings out aroma and cohesion; warm service is best.
Q: How do I keep edges from over‑browning?
A: Pull at the light golden and rotate the pan halfway.
Antojitos Pinwheels Made Simple
Warm, creamy, pepper-studded tortilla pinwheels baked until crisp at the edges and served with basil-pesto sour cream.
- Prep Time: 15 minutes
- Cook Time: 15–16 minutes
- Total Time: 35–40 minutes
- Yield: 24–32 pinwheels
- Category: Appetizer
- Method: Baked
- Cuisine: North American
- Diet: Vegetarian
Ingredients
4 flour tortillas (10 inch)
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4 oz diced green chilies, drained
1/2 cup finely diced red onion
1/2 cup finely diced bell pepper
3 tbsp sour cream
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne (optional)
Dip: 1/2 cup sour cream + 2 tbsp basil pesto
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix all filling ingredients.
3. Spread thinly on tortillas and roll tightly.
4. Slice into pinwheels.
5. Bake 12–16 minutes until edges crisp.
6. Stir sour cream and pesto for dip.
Notes
Chill rolls briefly for cleaner cuts.
Use Monterey Jack for a milder melt.
Whole-wheat tortillas work but crisp less.
Freeze unbaked rolls up to 1 month.