Antijitoes Food
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.
Provided by Jolene20fan
Categories < 30 Mins
Time 16m
Yield 18 Antojitos, 4 serving(s)
Number Of Ingredients 7
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****.
ANTIJITOES
Wonderful meatless meal! Pair with Spanish rice and refried beans to make a great meal! I like to have salsa on the side to dip them into.
Provided by mydesigirl
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and peppers in a small bowl.
- Spread tortillas with cream cheese mixture.
- Sprinkle each wrap with grated cheese.
- Fold two sides of burrito wrap inward on ingredients, then roll from the bottom to make a pinwheel shape.
- Cut each wrap on a diagonal to make 4 - 5 pieces.
- Place on greased pan and cook at 350F until lightly browned.
Nutrition Facts : Calories 308.9, Fat 21.8, SaturatedFat 12.9, Cholesterol 61.4, Sodium 420.4, Carbohydrate 18.4, Fiber 1.5, Sugar 1.9, Protein 10.3
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ANTOJITOS MISSISSAUGA, ONTARIO, CANADA
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Published 2020-03-25
- 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.
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Antojitos means “little whims.” They are a super easy appetizer and snack. Change up the filling with your favourite veggies and cheese. Season with your favourite herbs and spices or just use some chilli powder or Cajun seasoning mix. You can serve with plain sour cream if you like. Serves 8. ADVERTISEMENT. Ingredients. Antojitos. 1 19. oz can black beans, rinsed …
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