Recipe courtesy of Mary Berg
Antojitos
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 98 mg
- Sodium
- 816 mg
Some may go to the pub for a pint, but Mary is drawn in by the cheesy fried bar bites. Antojitos translates to “little cravings” in Spanish and are Mexican street food snacks with many possible fillings. When Mary was in university in Canada, she and her friends would have Mexican-inspired antojitos with a cheesy pepper filling. This is her version.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 98 mg
- Sodium
- 816 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Alternatively, lightly grease a sheet pan with nonstick cooking spray.
- In a medium bowl, beat together the cream cheese, pickled jalapeños, garlic powder, green onions and bell pepper. Divide the cream cheese mixture over the tortillas and spread all the way to the edges into an even layer. Scatter over the shredded cheese and tightly roll up the tortillas.
- Slice the rolls on the bias into 1/2-inch-thick rounds. Place them, cut-side up, on the prepared sheet pan and bake for 8 minutes.
- Turn the broiler to high and broil for about 2 minutes or until lightly golden on top.
- Serve the antojitos with sour cream and salsa on the side.
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