Anojitos Food

ANTOJITOS

Antojitos image

Spicy, cheesy and creamy, wrapped in a baked tortilla make Antojitos the ultimate appetizer! They are loaded with cheese, bell peppers, and jalapeños and ready in 30 minutes! Don't let the jalapeños scare you away! - with the combination of gooey cheeses I promise you're going to become a number 1 fan!

Provided by Joanna Cismaru

Time 28m

Number Of Ingredients 8

Ingredients

8 ounce cream cheese (at room temperature)
1/4 cup breadcrumbs
1/4 cup hot sauce
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
1 jalapeno pepper (chopped)
3 large tortillas (I used ancient grain whole wheat tortillas)
1 cup cheddar cheese (shredded)

Steps:

Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.
In a medium bowl add cream cheese, bread crumbs and hot sauce. Mix with a fork until cream cheese has softened. Add the peppers and mix them in well with the cream cheese.
Spread the cream cheese mixture over each tortilla, 1/3 of the mixture for each tortilla, and sprinkle 1/3 of the cheddar cheese on each tortilla. Roll up the tortillas and cut them into 1 inch slices.
Place the slices on the baking sheet.
Bake at 350 F degrees for 10 minutes, then for another 3 minutes under the broiler.
Serve with salsa or sour cream.

Nutrition Facts : Calories 266 kcal, Carbohydrate 12 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 894 mg, Sugar 5 g, ServingSize 1 serving

ANTOJITOS

Antojitos image

We had these at Montana's restaurant one day and fell in love with them! But as usual since things are so pricey at restaurant's I just have to find the recipe to make them myself.

Provided by Jolene20fan

Categories < 30 Mins

Time 16m

Yield 18 Antojitos, 4 serving(s)

Number Of Ingredients 7

Ingredients

3 flour tortillas
1/2 cup shredded cheddar cheese
1 cup cream cheese (light or regular)
1/8 cup finely chopped green onion
1/8 cup finely chopped green pepper
1/8 cup finely chopped red pepper
1/8 cup finely chopped jalapeno pepper

Steps:

Mix the cream cheese, onions and peppers together, spread over tortilla.
Sprinkle cheddar over top.
Add optional ingredients (chicken) over top.
Roll up, and score the top of the roll 6 times.
Bake in 375 oven for 4 to 6 minutes.
Let cool for a couple minutes and cut each roll into 6 "pinwheels", use sour cream for dipping if you would like.
****the serving and yield size are approximate as I don't actually measure when I make these****.

ANOJITOS

Anojitos image

This is my version of anojitos from Montana's. A real Mexican cook would probably call these blasphemy but, they are yummy!

Provided by Ba8y6irl

Categories Cheese

Time 20m

Yield 2 rolls, 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tortilla wraps
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 cup chopped jalapeno pepper
1/4 cup chopped green onion
3 tablespoons cream cheese
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup shredded cheese
1/2 cup ranch dressing or 1/2 cup sour cream, dip

Steps:

spread cream cheese on both wraps.
sprinkle salt and cayenne on both wraps.
sprinkle with cheese.
spread peppers and onions evenly on each.
roll up and score half way through.
place in a deep pan (loaf pan preferably).
bake for 10 minutes at 400 degrees.
cut all the way through and serve with dip of your choice.

Nutrition Facts : Calories 965.2, Fat 91.8, SaturatedFat 27.8, Cholesterol 116.5, Sodium 2410.7, Carbohydrate 18.8, Fiber 3.2, Sugar 8.6, Protein 17.6

ANTOJITOS (INCREDIBLY SIMPLE)

Antojitos (Incredibly Simple) image

I love quick snacks that I can make on the go that still look elegant and as if they took a bit of effort to make. I also love Mexican food that isn't followed by a lengthy, uncomfortable visit to the washroom. So here is a really simple, scrumptious recipe combining the aforementioned clauses. This is also a nice thing to serve as an appetizer at any dinner party. Can substitute cayenne pepper for diced/minced jalapeno peppers.

Provided by liz_the_esto

Categories Lunch/Snacks

Time 9m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 spinach tortilla
1/2 cup cream cheese
1 teaspoon cayenne pepper

Steps:

Preheat oven to 375°F (Note, you can set the oven to a higher temperature but 375 usually allows all the ingredients to blend better for a more tasty result).
Spread cream cheese on the spinach tortilla(s) until entirely covered. To cut down on spill while eating, leave at least 1cm of the outer edge clean of cream cheese. You can adjust how much cream cheese you use based on how you like it but a good guide is to spread just enough that you can no longer see the tortilla under the cream cheese and not over 3mm in thickness.
Sprinkle a pinch of cayenne pepper over all of the cream cheese. ** Use cayenne pepper wisely. The longer it is cooked, the spicier it gets so do not sprinkle too much unless you like it that way.
Roll up the tortilla and put in the oven. Cook time is about 7-10 minutes or until tortilla starts to brown.
Cut tortilla roll into slices with thickness of about 3cm or so.
Serve immediately with salsa, sour cream, and/or guacamole as desired.

Nutrition Facts : Calories 410.6, Fat 40.8, SaturatedFat 25.5, Cholesterol 127.6, Sodium 343.9, Carbohydrate 4.1, Fiber 0.5, Sugar 0.4, Protein 9

More about "anojitos food"

WHAT ARE ANTOJITOS? 15 TYPES OF MEXICAN ANTOJITOS

From masterclass.com

Chilaquiles are made with quartered tortillas that are fried with lots of salsa and sometimes shredded chicken and eggs. Chilaquiles are commonly garnished with red onion and avocado.
Chalupas (“boats”) are made from masa that has been molded into a thin cup and deep-fried. They can be topped with lettuce, salsa, chorizo, and salsa.
Elote is corn on the cob, typically served with condiments such as mayonnaise, lime juice, cotija cheese, cilantro, and chile powder or hot sauce. When served in a cup, this antojito is called elote en vaso (“corn cup”) or esquites (“toasted corn”).
Empanadas have their origins in Spain. In Mexico, empanadas are often made with corn rather than wheat dough. Empanadas can be filled with picadillo, pumpkin and mushrooms, or sweetened fruit.
Enchiladas are tortillas rolled up around a filling and covered with sauce, such as mole. They're popular at Mexican restaurants worldwide but have their origins as a street food.
Fresh fruit and vegetables, such as jicama, are often served as an antojito in cups with chile powder and lime.
Gorditas are thick corn tortillas that puff up in the middle when grilled or fried. They are then cut open and filled with guisados (stews) such as chicharrón (pork rind stew).
Quesadillas: In Mexico City, the word quesadilla is something of a catchall, used to describe almost anything folded up in a corn tortilla. Quesadillas are often made with a melting cheese, such as queso Oaxaca (Mexican string cheese).
Sopes look like thick little tortillas with a pinched rim. Sopes are typically spread with refried beans before being topped with shredded chicken, avocado, lettuce, or other toppings.
Tacos are the most well known of all the antojitos. Most are made with corn tortillas, but tacos can also be made with flour tortillas, especially in the north of Mexico.

Anojitos Food

ANTOJITOS

ANTOJITOS

We had these at Montana's restaurant one day and fell in love with them! But as usual since things are so pricey at restaurant's I just have to find the recipe to make them myself.

ANOJITOS

This is my version of anojitos from Montana's. A real Mexican cook would probably call these blasphemy but, they are yummy!

ANTOJITOS (INCREDIBLY SIMPLE)

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