Antojitos
- 4 10” Tortillas
- 8 oz Cream Cheese, softened
- 1 (4 oz) can of Diced Green Chilies
- 1/2 cup Red Onion, finely diced
- 1/2 cup Red Pepper, finely diced
- 1 teaspoon Paprika
- 1/2 teaspoon Onion Salt
- 1/8 teaspoon Cayenne
Preheat oven to 350ºF and line a cookie sheet with parchment paper.
In a large bowl, combine all ingredients. Using a hand mixer, blend all of the ingredients together. It is ok if the cream cheese is slightly clumpy in the mixture.
Divide the filling mixture into 4 equal portions, and lay out 4 tortillas. Using a spatula, spread out the mixture right to the edges of each tortilla, keeping the filling as level as possible.
Roll up the tortillas as tight as possible, but not so tight that the filling spills out.
Slice on a 45º angle, 4-5 pieces per tortilla, and place on parchment lined baking sheet.
Bake for 8 minutes, then switch the oven to broil on high and broil for 5 minutes.
Carefully move antojitos to a serving dish and serve with sour cream, basil pesto, and salsa.