Antojitos
Antojitos are crispy Mexican street food stuffed with a creamy filling, perfect for appetizers or snacks at gatherings.
Ingredients
Main Ingredients
- 8 pieces Flour Tortillas You can substitute with Corn Tortillas for a gluten-free option.
- 8 oz Cream Cheese Ensure it's softened for easy mixing.
- 4 oz Diced Green Chilies Fresh diced jalapeños can be used for more heat.
- 1 cup Cheddar Cheese Monterey Jack makes a great alternative for a milder taste.
- 0.5 cup Red Onion Green onions work well for a gentler flavor.
- 0.5 cup Bell Pepper Any sweet variety will enhance the flavor profile.
- 3 tablespoons Sour Cream Greek yogurt is an excellent substitute for a healthier twist.
- 1 teaspoon Paprika Opt for smoked paprika if you prefer a richer flavor.
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.125 teaspoon Cayenne Adjust this according to your heat preference.
- 0.5 cup Basil Pesto Feel free to make your own for an extra personal touch.
- 0.5 cup Additional Sour Cream For dipping or extra creaminess.
Instructions
Preparation
- In a medium mixing bowl, combine the softened cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Mix everything together until well blended.
Assembly
- Take a tortilla, and spread a generous amount of the filling on one half. Fold over the other half, creating a half-moon shape. Press down gently to seal the edges. Repeat this with the remaining tortillas and filling.
Cooking
- Preheat a non-stick skillet over medium heat. Add a small amount of oil for frying.
- Place one or two folded tortillas in the skillet, depending on the size of your pan. Cook for about 3-4 minutes on each side, until they are golden brown and the cheese is melted.
Serving
- Remove the Antojitos from the pan and place them on a paper towel to absorb any excess oil. Serve warm, garnished with additional sour cream for dipping and your favorite salsas.
Notes
Use softened cream cheese for smoother mixing and don't overcrowd the pan while frying for crispy Antojitos. Always taste as you go, adjusting spices to your liking.