Dinner

Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Recipe

Name: Cheesy Green Chile Antojitos with Basil Pesto Sour Cream Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 4 Flour Tortillas (10″); 8 oz Cream Cheese (softened); 4 oz Diced Green Chilies (canned); 1 cup Cheddar Cheese (shredded); ½ cup Red Onion (finely diced); ½ cup Bell Pepper (finely diced); 3 Tablespoons Sour Cream; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; ½ teaspoon Onion Powder; ⅛ teaspoon Cayenne; ½ cup Sour Cream; 2 Tablespoons Basil Pesto

ByCharlotte Montgomery November 17, 2025November 17, 2025

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Introduction

Antojitos are a deliciously cheesy and spicy Mexican-inspired snack perfect for parties or a cozy night in. These rolled tortillas filled with a creamy mixture of cheeses and peppers are baked and broiled to golden perfection. Serve them with a zesty basil pesto sour cream for an extra burst of flavor.

A round black plate holds twelve golden-brown rolled tortillas arranged like flower petals. Each tortilla is tightly rolled and baked to a crispy texture, showing a swirled filling of creamy orange and white cheese inside. In the center of the plate is a small clear glass bowl divided into two parts: one side has a chunky green pesto sauce, and the other side holds smooth white sour cream. The plate is set on a white marbled surface with a white cloth featuring black stripes partially visible in the top corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Flour Tortillas (10″)
8 oz Cream Cheese (softened)
4 oz Diced Green Chilies (canned)
1 cup Cheddar Cheese (shredded)
½ cup Red Onion (finely diced)
½ cup Bell Pepper (finely diced)
3 Tablespoons Sour Cream
1 teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
⅛ teaspoon Cayenne
½ cup Sour Cream (for serving)
2 Tablespoons Basil Pesto (for serving)

Instructions

Step 1: Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, three tablespoons of sour cream, paprika, garlic powder, onion powder, and cayenne. Use a hand mixer or stand mixer to blend until smooth.
Step 3: Divide the filling into four equal portions. Spread each portion evenly in a thin layer over one tortilla, covering it completely. Roll each tortilla tightly starting from one edge.
Step 4: Using a serrated knife, cut each rolled tortilla into five pieces at a 45-degree angle, discarding the ends. Place the pieces on the prepared baking sheet.
Step 5: Bake the antojitos for 8 minutes. Then, switch the oven to high broil and broil for an additional 5 minutes. Keep a close eye to prevent burning.
Step 6: Let the antojitos cool slightly on the baking sheet before serving. For the dipping sauce, stir the half cup of sour cream with the basil pesto in a small bowl.

Tips & Variations

For extra heat, add finely chopped jalapeños to the filling mixture.
Use whole wheat or spinach tortillas for a different flavor and added nutrients.
The filling can be made a day ahead and refrigerated to save time.
Try swapping cheddar cheese for Monterey Jack or mozzarella for a milder taste.

Storage

Store any leftover antojitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350ºF oven for 5-7 minutes until heated through and crisp.

How to Serve

A black plate is arranged with 14 golden-brown rolled snacks, each showing a swirled inside layer of orange and white creamy filling, positioned in a circular pattern with pointed ends facing outward. In the center of the plate, there is a small glass bowl divided into two halves, one containing a textured green sauce and the other a smooth white sauce. The plate sits on a white marbled surface with a white cloth featuring dark stripes partially visible on the upper left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the filling and assemble the rolled tortillas a few hours or even a day before baking. Keep them wrapped tightly in plastic wrap until ready to bake.

What can I substitute for basil pesto?

If you don’t have basil pesto, try using salsa verde or a simple mixture of chopped fresh herbs and olive oil to keep the dipping sauce fresh and flavorful.