Antojitos, meaning “little cravings” in Spanish, are a beloved category of Mexican street food and appetizers that tantalize the taste buds. These bite-sized, flavor-packed treats often serve as the perfect start to a meal or a delicious snack to share with friends and family. One of the most popular variations is the rolled tortilla stuffed with creamy, cheesy fillings, spiced with jalapeños, and baked until golden and crispy. These Antojitos are versatile, easy to prepare, and a guaranteed crowd-pleaser at any gathering. Whether you’re hosting a party, enjoying a casual family dinner, or indulging in a snack night, this recipe will bring the vibrant flavors of Mexico to your table.
Why You’ll Love This Recipe
- Packed with the bold, authentic flavors of Mexico, featuring cheese, jalapeños, and spices.
- Simple and quick to prepare, making it ideal for busy weeknights or last-minute appetizers.
- A crowd-pleaser that’s perfect for parties, game days, or casual get-togethers.
- Versatile and customizable—add your favorite proteins, vegetables, or extra spices.
- Budget-friendly ingredients that deliver gourmet-level results.
- Offers a balance of crispy, creamy, and cheesy textures in every bite.
- Can be prepared ahead of time, making entertaining a breeze.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 6 servings
- Serving size: 3-4 Antojitos
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 20g
- Protein: 10g
- Fat: 24g
- Fiber: 2g
- Sugar: 1g
Ingredients
For the Filling:
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped jalapeños (fresh or pickled)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
For the Assembly:
- 6 large flour tortillas
- 2 tablespoons unsalted butter, melted
Optional Garnishes:
- Fresh cilantro, chopped
- Sour cream for dipping
- Salsa or guacamole for serving
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Filling
- In a medium mixing bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, jalapeños, cumin, smoked paprika, garlic powder, and onion powder. Mix well until fully incorporated. Season with salt and pepper to taste.
3. Spread and Roll
- Lay one tortilla flat on a clean surface. Spread a thin, even layer of the filling across the entire tortilla, leaving a small border around the edges. Roll the tortilla tightly into a log shape. Repeat with the remaining tortillas and filling.
4. Slice the Antojitos
- Using a sharp knife, cut each rolled tortilla into 1-inch slices to create pinwheels. Arrange the pinwheels on the prepared baking sheet with the cut sides facing up.
5. Brush and Bake
- Brush the tops of the pinwheels with melted butter to promote browning. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and crispy.
6. Garnish and Serve
- Remove the Antojitos from the oven and let them cool slightly. Garnish with chopped cilantro if desired. Serve warm with sour cream, salsa, or guacamole on the side.
Ingredient Background
- Cream Cheese: Acts as the creamy base for the filling, binding the ingredients together. Its mild flavor complements the spices and cheese.
- Cheddar Cheese: Provides a sharp, tangy flavor and melts beautifully, creating a gooey texture.
- Monterey Jack Cheese: Adds a creamy, mild flavor that balances the sharpness of the cheddar.
- Jalapeños: Bring a spicy kick to the dish. Use fresh jalapeños for a bright, zesty flavor or pickled ones for tanginess.
- Cumin and Smoked Paprika: Essential Mexican spices that add warmth and a subtle smoky note.
- Flour Tortillas: Their pliable texture makes them easy to roll, and they crisp up nicely when baked.
Technique Tips
- Ensure the cream cheese is softened to make mixing easier and create a smooth filling.
- Spread the filling evenly to prevent overstuffing, which could cause the rolls to open during baking.
- Use a serrated knife to cut the pinwheels cleanly without squishing the rolls.
- If you prefer extra crispy Antojitos, broil them for 1–2 minutes after baking, keeping a close eye to avoid burning.
- For added flavor, sprinkle the tops with grated Parmesan or additional paprika before baking.
Alternative Presentation Ideas
- Serve the Antojitos on a large platter with colorful garnishes like diced tomatoes, jalapeño slices, and avocado wedges for a festive presentation.
- Stack the pinwheels into small towers and secure them with toothpicks for an elegant appetizer.
- Arrange them in a circular pattern on a plate with a bowl of dipping sauce in the center for easy sharing.
Additional Tips for Success
- To prevent the rolls from unraveling, use a small amount of water to moisten the edge of the tortilla before rolling it up.
- If the filling is too thick to spread easily, warm it slightly in the microwave for 10–15 seconds.
- Leftovers can be reheated in a 350°F oven for 5–7 minutes to restore their crispiness.
- Experiment with different cheese blends to create a unique flavor profile.
Recipe Variations
- Protein-Packed Antojitos: Add cooked shredded chicken, ground beef, or crumbled chorizo to the filling for a heartier snack.
- Vegetarian Delight: Include diced bell peppers, black beans, or corn kernels for a colorful and veggie-packed version.
- Spicy Antojitos: Increase the amount of jalapeños or add a dash of hot sauce to the filling for an extra kick.
- Breakfast Style: Use scrambled eggs, bacon bits, and cheese for a breakfast-inspired twist.
Freezing and Storage
- Freezing Before Baking: Assemble and slice the Antojitos, then place them on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 2 months. Bake from frozen, adding 5–7 minutes to the cooking time.
- Freezing After Baking: Let the Antojitos cool completely before freezing in an airtight container. Reheat in the oven until warmed through and crispy.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.
Healthier Twist Ideas
- Substitute low-fat cream cheese and reduced-fat cheeses to lower the calorie content.
- Use whole-wheat tortillas for added fiber and nutrients.
- Incorporate finely chopped vegetables like spinach, zucchini, or mushrooms into the filling for a healthier boost.
- Replace butter with a light olive oil spray to reduce fat.
Serving Suggestions for Events
- Game Day: Serve Antojitos with an array of dips like queso, guacamole, and spicy salsa for a winning snack lineup.
- Birthday Parties: Add colorful toothpicks to each pinwheel for an easy grab-and-go appetizer.
- Potluck Gatherings: Bring a platter of freshly baked Antojitos alongside a dipping sauce trio to wow the crowd.
- Mexican-Themed Night: Pair with margaritas, nachos, and a hearty taco bar for a festive spread.
Special Equipment
- Mixing bowl for the filling
- Sharp serrated knife for cutting the pinwheels
- Baking sheet lined with parchment paper
- Silicone brush for applying melted butter
Frequently Asked Questions
- Can I make Antojitos ahead of time?
Yes! Assemble and slice the rolls, then refrigerate them for up to 24 hours before baking. - What if I don’t have cream cheese?
You can use ricotta cheese or Greek yogurt as a substitute, though the texture may vary slightly. - How do I prevent the rolls from opening during baking?
Roll the tortillas tightly and ensure the seam side is placed down on the baking sheet. - Can I use corn tortillas instead of flour tortillas?
Flour tortillas are recommended for their pliability, but corn tortillas can work if warmed and softened first. - What can I serve as dipping sauces?
Sour cream, guacamole, salsa, or even a spicy chipotle mayo work wonderfully as dips. - Can I make these gluten-free?
Yes, use gluten-free tortillas to accommodate dietary needs. - Are Antojitos spicy?
They have a mild kick from the jalapeños, but you can adjust the spice level to your preference. - How can I store leftovers?
Refrigerate in an airtight container for up to 3 days and reheat in the oven to restore crispiness.
Conclusion
Antojitos are a celebration of bold flavors and versatile ingredients, making them a go-to recipe for any occasion. Whether you enjoy them as a snack, appetizer, or party centerpiece, these cheesy, crispy pinwheels are sure to delight. With endless customization options and simple preparation, you’ll find yourself returning to this recipe time and again. Bring the vibrant spirit of Mexican cuisine to your table and savor the irresistible charm of Antojitos!
Print
Antojitos
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Filling:
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped jalapeños (fresh or pickled)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
For the Assembly:
- 6 large flour tortillas
- 2 tablespoons unsalted butter, melted
Optional Garnishes:
- Fresh cilantro, chopped
- Sour cream for dipping
- Salsa or guacamole for serving
Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Filling
- In a medium mixing bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, jalapeños, cumin, smoked paprika, garlic powder, and onion powder. Mix well until fully incorporated. Season with salt and pepper to taste.
3. Spread and Roll
- Lay one tortilla flat on a clean surface. Spread a thin, even layer of the filling across the entire tortilla, leaving a small border around the edges. Roll the tortilla tightly into a log shape. Repeat with the remaining tortillas and filling.
4. Slice the Antojitos
- Using a sharp knife, cut each rolled tortilla into 1-inch slices to create pinwheels. Arrange the pinwheels on the prepared baking sheet with the cut sides facing up.
5. Brush and Bake
- Brush the tops of the pinwheels with melted butter to promote browning. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and crispy.
6. Garnish and Serve
- Remove the Antojitos from the oven and let them cool slightly. Garnish with chopped cilantro if desired. Serve warm with sour cream, salsa, or guacamole on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3-4 Antojitos
- Calories: 320
- Sugar: 1g
- Fat: 24g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g