Antojitos

Submitted by Jolene20fan

"We had these at Montana's restaurant one day and fell in love with them! But as usual since things are so pricey at restaurant's I just have to find the recipe to make them myself."

 

• Ready In: 16mins
• Ingredients: 7
• Yields: 18 Antojitos
• Serves: 4

ingredients

• 3 flour tortillas
• 1⁄2 cup shredded cheddar cheese
• 1 cup cream cheese (light or regular)
• 1⁄8 cup finely chopped green onion
• 1⁄8 cup finely chopped green pepper
• 1⁄8 cup finely chopped red pepper
• 1⁄8 cup finely chopped jalapeno pepper

directions

1. Mix the cream cheese, onions and peppers together, spread over tortilla.
2. Sprinkle cheddar over top.
3. Add optional ingredients (chicken) over top.
4. Roll up, and score the top of the roll 6 times.
5. Bake in 375 oven for 4 to 6 minutes.
6. Let cool for a couple minutes and cut each roll into 6 "pinwheels", use sour cream for dipping if you would like.
7. ****the serving and yield size are approximate as I don't actually measure when I make these****.

Reviews

[ladydrew]

The sour cream dip at Montana's also has pesto in it

 

[jmelinda]

These are so tasty and easy that I make them every time we have guests now! I like to add diced hot pepper rings to the cream cheese mixture, and I also layer cajun-flavored chicken slices to the wrap after I put the cream cheese mixture on, and then roll and bake as directed. It gives them a little extra zing and makes them filling enough they could be an entree! Thanks for posting :)

 

[momy0f4]

this is a great recipe....i have made it many times. I have also substitded mushrooms in place of the jalapenos for pppl that don't like spicey food and they LOVED it

 

[Canadian WesternGirl]

These were great! To reduce some of the calories, I used light cream cheese, low fat cheddar and served them with fat free sour cream. You would never know they were a light version! Very tasty. Can't wait to make them for friends.

 

[Engrossed]

These were LOVELY PRETTY CHEESY appetizers! I used South Beach multigrain wraps, 2percent cheddar, neufchatel, and canned mild green chilies. Mine did take about 12 minutes to heat through. They were better after I let one roll sit overnight in the fridge and then baked them cut...they got a little crispier. Made for Pick-A-Chef Fall 2007.