Appetizer Recipes don’t always have to be fussy. These Cheesy Baked Antojitos prove that a handful of simple ingredients and a hot oven can pull off pure magic. It’s one of those recipes appetizer fans go nuts over—warm, creamy, and just the right amount of spice to keep things interesting. I love making this recipe appetizer style for game days or holiday spreads. If you’re into Indian appetizer recipes or love diving into Party Appetizer Recipes, this one holds its own. These pinwheels get devoured faster than you can say ‘pass the sour cream.’ I once brought them to a Thanksgiving party, and let’s just say they beat out the pumpkin pie. Yep. That happened. Even my friend who swears by Crab Appetizer Recipes gave these a standing ovation. They’re that good. So go ahead, roll ’em up, slice ’em down, and let the golden cheese do its thing. These are more than just a snack—they’re the reason everyone suddenly huddles near the kitchen.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cheesy Baked Antojitos Recipe
- 3) Ingredients for Cheesy Baked Antojitos
- 4) How to Make Cheesy Baked Antojitos
- 5) Tips for Making Cheesy Baked Antojitos
- 6) Making Cheesy Baked Antojitos Ahead of Time
- 7) Storing Leftover Cheesy Baked Antojitos
- 8) Try these Appetizer Recipes next!
- 9) Cheesy Baked Antojitos
- 10) Nutrition
1) Key Takeaways
- Cheesy Baked Antojitos are a warm, savory snack packed with flavor and texture
- Perfect for holiday spreads, potlucks, or casual get-togethers
- Easy to prep ahead and bake right before guests arrive
- Goes well with salsa, sour cream, or creamy ranch
2) Easy Cheesy Baked Antojitos Recipe
Whenever I need something warm, cheesy, and easy to pass around, I reach for these Cheesy Baked Antojitos. I’ve made them for backyard birthday bashes, quiet movie nights, and even the occasional awkward neighborhood potluck. People always ask for the recipe. That’s how I know I’ve hit a sweet spot. Or should I say, a cheesy one.
This recipe holds a proud spot in my appetizer recipes folder. That magical mix of cream cheese, cheddar, and a little zing from pickled jalapeños makes it feel like you went through way more effort than you actually did. I like that. I like recipes that let me be lazy and still win praise.
It’s one of those recipes appetizer fans appreciate. You prep it, roll it, slice it, and bake it. That’s it. Whether you’re leaning into Party Appetizer Recipes or feeling the mood for Indian appetizer recipes, this one fits in. Need something new for your Thanksgiving Appetizer Recipes rotation? You just found it.
3) Ingredients for Cheesy Baked Antojitos
Flour Tortillas: Use large burrito-sized tortillas. These are perfect for rolling tight and slicing into pinwheels. Four should do the trick.
Cream Cheese: Make sure it’s softened. It spreads easier, which helps you avoid tearing the tortillas. Go full-fat if you want flavor that counts.
Cheddar Cheese: I like to shred my own, but pre-shredded works too. Sharp cheddar gives a nice bite and melts well without turning oily.
Green Onions: These bring a little bite without overwhelming the mix. Use both the white and green parts if you want more flavor.
Red Bell Pepper: For crunch and color. Dice them small so they stay in place and don’t poke through the tortilla as you roll.
Pickled Jalapeños: Optional, but highly recommended. They’re not too spicy and bring that tangy zip. Chop them fine so they mix evenly.
Garlic Powder: Just a touch brings everything together. You don’t need much, but you’d miss it if it were gone.
Salt and Pepper: A couple pinches are enough to balance out the cheesy richness. Taste the filling before you roll.
Olive Oil Spray: This helps the tops get golden and just a bit crispy. You don’t need much—just a light mist does the job.
4) How to Make Cheesy Baked Antojitos
Step 1: Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to keep things tidy.
Step 2: In a medium bowl, combine the cream cheese, cheddar, green onions, red bell pepper, jalapeños, garlic powder, salt, and pepper. Use a fork or spoon to mash and mix until everything looks evenly blended.
Step 3: Spread the mixture over the tortillas. Try to get it as close to the edges as you can without spilling. A thin, even layer works best here.
Step 4: Roll the tortillas tightly, like you’re wrapping a burrito. Slice each into 6 to 8 even rounds. I like mine about an inch thick.
Step 5: Arrange the pinwheels flat on your baking sheet, cut side up. Give them a quick spritz with olive oil spray. Don’t drown them—just a kiss of oil does it.
Step 6: Bake for 12 to 15 minutes. When the cheese starts bubbling and the edges turn golden, they’re done.
Step 7: Serve hot. I like mine with salsa, but they also go well with sour cream or ranch. You do you.
5) Tips for Making Cheesy Baked Antojitos
Soften the cream cheese. If it’s too cold, it won’t spread. You’ll tear the tortillas, and that’s just annoying. Let it sit on the counter for 30 minutes or give it a quick zap in the microwave.
Use a sharp knife when slicing the rolled tortillas. A dull blade will squash them. I’ve made that mistake when I was in a rush and ended up with sad, smushed wheels.
If you like things spicy, toss in more jalapeños or swap cheddar for pepper jack. Want to switch things up? Try adding cooked, crumbled bacon. Or even crab meat, for the crab appetizer recipes crowd.
6) Making Cheesy Baked Antojitos Ahead of Time
These hold up surprisingly well. I’ve prepped them the night before, tucked them in the fridge, and baked them right before guests came knocking. The only thing I wait on is the slicing and baking.
Roll them up and wrap them tight in plastic. Then stash them in the fridge. Pull them out when you’re ready, slice, and pop in the oven.
That makes them perfect for busy holiday spreads. Add them to your Thanksgiving appetizer recipes board and thank me later.
7) Storing Leftover Cheesy Baked Antojitos
If, by some miracle, you have leftovers, stash them in an airtight container. They’ll last about 3 days in the fridge. Reheat in the oven or air fryer to bring back the crisp edges.
The microwave works too, but it softens them a bit. Still good, but not the same as fresh from the oven.
They don’t freeze great. The cream cheese texture changes and goes a little weird. Stick with fresh if you can.
8) Try these Appetizer Recipes next!
9) Cheesy Baked Antojitos
Cheesy Baked Antojitos – Irresistible Appetizer Recipes Everyone Loves
Ingredients
- 4 large flour tortillas (burrito-sized)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/4 cup diced red bell pepper
- 1/4 cup chopped pickled jalapeños (optional)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Olive oil spray, for baking
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, mix together the cream cheese, cheddar, green onions, bell pepper, jalapeños (if using), garlic powder, salt, and pepper.
- Lay out the tortillas and divide the cheese mixture evenly between them. Spread it all the way to the edges.
- Roll each tortilla up tightly like a cigar, then slice each into about 1-inch rounds. You should get 6-8 pieces per tortilla.
- Place them flat-side up on the prepared baking sheet and spray lightly with olive oil.
- Bake for 12-15 minutes, or until golden and bubbly.
- Serve warm with salsa, sour cream, or ranch dip. Watch them vanish.
10) Nutrition
Serving Size: 2 pinwheels | Calories: 185 | Sugar: 1g | Sodium: 370mg | Fat: 14g | Saturated Fat: 7g | Carbohydrates: 10g | Fiber: 1g | Protein: 5g | Cholesterol: 30mg
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