Go Back

Cheesy Baked Antojitos – Irresistible Appetizer Recipes Everyone Loves

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Canadian
Keywords: appetizer recipes, Crab Appetizer Recipes, Indian appetizer recipes, Party Appetizer Recipes, recipe appetizer, recipes appetizer, Thanksgiving Appetizer Recipes
Servings: 6 servings
Author: Eleanor

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

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, mix together the cream cheese, cheddar, green onions, bell pepper, jalapeños (if using), garlic powder, salt, and pepper.
  3. Lay out the tortillas and divide the cheese mixture evenly between them. Spread it all the way to the edges.
  4. Roll each tortilla up tightly like a cigar, then slice each into about 1-inch rounds. You should get 6-8 pieces per tortilla.
  5. Place them flat-side up on the prepared baking sheet and spray lightly with olive oil.
  6. Bake for 12-15 minutes, or until golden and bubbly.
  7. Serve warm with salsa, sour cream, or ranch dip. Watch them vanish.

Notes

If you’re prepping ahead, roll the tortillas with filling and store in the fridge. Just slice and bake when you’re ready. Add cooked bacon bits or chopped spinach for a twist.