These delicious creamy and cheesy pinwheels are made from ingredients you probably already have on hand! A basic flour tortilla is spread with cream cheese, topped with jalapeno and shredded cheese, rolled up and baked until toasty. Antojitos make a great addition to a Mexican night, potluck, or even just as a quick snack or lunch! We like ours served with some sour cream on the side, but queso or salsa are excellent options if you like a little extra heat! Antojitos are also great as a vegetarian option.
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The first time I had “antojitos” as you see them here today was at a casual chain restaurant that had an otherwise mid-west sort of theme. They seemed oddly out of place, so naturally I had to try them. Soon Antojitos became one of my favorite appetizers to order whenever we would take a visit. At the time (which was long before food blogs were a big thing) I searched and searched for a “copycat” recipe, but I couldn’t find one anywhere! In fact, it seemed that no one (on the Internet at least) had every heard of them. Turns out, “Antojitos” isn’t a specific recipe at all, but rather a class of foods that roughly translate to “Little Snacks.”
These yummy, cheesy, and slightly spicy Antojitos certainly qualify as “Little Snacks” in my mind! Antojitos make an excellent snack, quick lunch, or a great addition to Taco Tuesday or a Tex-Mex themed meal. This recipe can easily be tripled or quadrupled to make a large batch, which is great for a crowd or a potluck!
The best thing about these Antojitos is how absolutely easy they are to make. You probably even have the 4 very simple ingredients on hand!
What do you need to make Antojitos?
- Large Flour Tortillas: the 12″ size is what you’re looking for, but you could use 4 regular sized tortillas instead. If you’re feeling adventurous, you could even make your own homemade tortillas.
- Softened Cream Cheese: I like to soften brick cream cheese, but you could use spreadable if you want to!
- Shredded Cheese: a taco or nacho blend is best.
- Jalapeno Pepper: This recipe uses two fresh, seeded, and chopped jalapeno peppers, but you can use chopped pickled jalapenos in a pinch!
- 2 Large Flour Tortillas (12" Size)
- 2 oz Cream Cheese softened
- 1-2 Large Jalapeno Peppers seeded and diced
- 2/3 Cup Shredded Cheese Taco Blend
- Sour Cream for serving (optional)
- Preheat the oven to 450F and line a sheet pan with a silicone liner or parchment paper.
- Spread half of the cream cheese on one of the tortillas, leaving a 1” border around the edge.
- Sprinkle half of the chopped jalapeno peppers over the surface of the cream cheese.
- Sprinkle 1/3 of a cup of the shredded cheese over the surface of the tortilla, leaving a 1” border.
- Using the end of the tortilla, roll it up tightly. Use a knife to make 8 score marks on a diagonal, spaced evenly. Place on the baking sheet.
- Repeat steps 2-5 with the second tortilla.
- Bake for 10 minutes.
- Remove from the oven and allow to cool for about 5 minutes. Use the score marks to cut the tortillas into small rounds. You may serve as is with sour cream, or you can return the rounds to the oven to crisp up a little bit. I place my rounds in a parchment lined cast iron pan and bake for 5 additional minutes.
- Serve and enjoy with sour cream, queso, or salsa!