ANTOJITOS
Delicious Antojitos are a perfect appetizer for any occasion. Featuring tortillas filled with cream cheese, diced vegetables and cheddar cheese are rolled, baked and cut into bite-sized pieces for a quick and easy appetizer.
Provided by Jennifer
Categories Appetizer
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F.
- Place cream cheese in a microwaveable bowl. Microwave for 10-15 seconds, just to soften (give it another 5-10 seconds if cream cheese is cold, but be careful not to melt!). Add the rest of the filling ingredients to the bowl and mix thoroughly to combine. Be sure to add salt and pepper, to taste.
- Lay out 3 large tortillas. Divide the filling between the 3 tortillas. Using an offset spatula or the back of a spoon, spread the filling over the tortilla, getting as close the edge as you can. Sprinkle the shredded cheddar cheese over-top, dividing it between the 3 tortillas.
- Roll up tortillas: With the tortilla in front of you, fold in about 3/4-inch of the tortilla over the filling at the 3-o'clock and 9 o'clock position, just to straighten up the sides a bit. Then, starting with the edge closest to you, roll the tortilla up jelly-roll style. Place on a baking sheet, with the seam down. Repeat with remaining tortillas.
- Cut the tortillas: Brush tortillas with melted butter, then make 3 slices about halfway through (not all the way through!) the roll as shown here - / | (so with tortilla horizontally in front of you, about one quarter in from the left, make one diagonal slice to the right, then make one slice in the middle straight up and down and then one quarter in from the right, make one diagonal slice to the left.
- Bake tortillas for 18-20 minutes, or until crisp and golden. Remove from oven and finish cutting through the slices you made before baking to make 4 pieces from each roll.
- Serve with sour cream garnished with diced green onion and a splash of Srirarcha, if you like.
- These can be made ahead. Wrap well in plastic wrap and store in the fridge for a day or double wrap and freeze. Thaw at room temperature in wrapping, then brush with butter, slice and bake as usual.
Nutrition Facts : Calories 191 kcal, Carbohydrate 3 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 187 mg, Sugar 1 g, ServingSize 1 serving
ANTOJITOS
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
Categories Appetizer
Time 28m
Number Of Ingredients 8
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
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****.
ANTOJITOS
Frank's Hot Sauce gives these kick. An antojito is a Mexican street snack and is, also, served as an appetizer at many restaurants. Cubed or shredded cooked chicken may be added or maybe a sliced green onion. Adapted from Jo Cooks blog.
Provided by gailanng
Categories Cheese
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 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 combined. Add the peppers and mix 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 score the top of each roll 6 times.
- Place the rolls on the lined baking sheet.
- Bake for 4 to 6 minutes.
- Serve with salsa or sour cream.
Nutrition Facts : Calories 611.7, Fat 35.9, SaturatedFat 18.6, Cholesterol 92.1, Sodium 1324.8, Carbohydrate 53.5, Fiber 3.7, Sugar 5.3, Protein 18.8
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- 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.
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- 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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