Antojitos - Seasons and Suppers (2023)

Delicious Antojitos are a perfect appetizer for any occasion. Featuring tortillas filled with cream cheese, diced vegetables and cheddar cheese are rolled, baked and cut into bite-sized pieces for a quick and easy appetizer.

Antojitos - Seasons and Suppers (1)

In Mexico, Antojitos is a catch all word for Mexican street food. I understand that Antojitos translates to “little cravings”. In Canada though, it’s widely known as the delicious and popular appetizer served at that steak/rib restaurant named after an American state :)

This Antojitos recipe is very much fashioned after that restaurant version and it’s one of my favourite small bites. They are quick and easy to make, so if you’re still looking for some football food inspiration, this would be a perfect addition to your menu for Sunday’s big game.

These little bites start with a mixture of cream cheese, mixed with finely diced red pepper, jalapeno and green onion. This mixture is spread on large tortillas and topped with cheddar cheese. They are then rolled, baked until melty and slightly crisp and then cut into bite-sized pieces.

Jump to:

  • Ingredient Notes
  • Cook’s Notes
  • Make Ahead
  • Get the Recipe: Antojitos

Ingredient Notes

Breadcrumbs – The bread crumbs simply act to bind the filling together a bit (make it firmer when warm). If you don’t have any bread crumbs, just omit. Your filling will be a wee bit looser, but it won’t affect the finished taste at all if you leave them out.

Hot Sauce – Any hot sauce you have on hand is fine, or leave out if you’re not wanting the extra bit of spice. I used Tabasco™ sauce – a half dozen drops or so. Sriracha would also work. Adjust the amount based on the how big a spice punch your sauce packs.

Cook’s Notes

  • Be sure to dice your vegetables fairly small, so your tortillas can be rolled tightly and evenly.
  • If you’re like me, you may be tempted to up the cheddar cheese in the filling, as it doesn’t seem like a lot the first time you make them. Trust me though, it’s enough. It’s a good balance with the other ingredients and it keeps these bites from getting too greasy.
  • With 1/4 cup diced jalapeno, these rolls are pleasantly spicy. They are unlikely to be too spicy for most adults. Kids used to eating jalapeno or similarly spicy foods, should also find them fine. If you’re feeding a really heat-averse group, reduce to 2 – 3 Tbsp. or so.
  • Note that the recipe above makes 12 individual pieces (from 3 rolls). They are a fairly generous size though, so you won’t need a bunch per person. But, you can easily double/triple recipe as needed, to make more!

Make Ahead

Make these ahead by wrapping well with plastic wrap and refrigerating up to 24 hours, after rolling, but before brushing with butter/baking. Allow a few extra cooking minutes if they are cold when they go in the oven. You can also make these ahead and freeze them. Double wrap with plastic wrap and freeze, after rolling, but before brushing with butter/baking. Thaw at room temperature or in the fridge overnight before baking.

Antojitos - Seasons and Suppers (2)

Antojitos - Seasons and Suppers (3)

Get the Recipe: Antojitos

Delicious Antojitos are a perfect appetizer for any occasion. Featuring tortillas filled with cream cheese, diced vegetables and cheddar cheese are rolled, baked and cut into bite-sized pieces for a quick and easy appetizer.

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Prep Time: 15 mins

(Video) Dinner at Antojitos Mexican Restaurant! | Universal CityWalk Dining Review

Cook Time: 20 mins

Total Time: 35 mins

Yield: 12 pieces


For filling:

  • 8 oz cream cheese, (regular, not whipped - at room temperature)
  • 1/4 cup red pepper, finely diced (about 1/4 of a large pepper)
  • 1/4 cup jalapeno pepper, finely diced (about 1 medium pepper)
  • 1/3 cup green onion, finely diced(1/2 bunch)
  • 3 Tbsp fresh parsley, finely chopped
  • 3 Tbsp dried bread crumbs
  • 1/4-1/2 tsp hot sauce
  • Salt and pepper

For assembly:

  • 3 large tortilla shells, (about 9- diameter)
  • 1 1/2 cups cheddar cheese, shredded
  • 2 Tbsp butter, melted

For dip:

  • Sour cream
  • Diced green onion
  • Sriracha, (optional)


  • Preheat oven to 350° F.

  • Place cream cheese in a microwaveable bowl. Microwave for 10-15 seconds, just to soften (give it another 5-10 seconds if cream cheese is cold, but be careful not to melt!). Add the rest of the filling ingredients to the bowl and mix thoroughly to combine. Be sure to add salt and pepper, to taste.

  • Lay out 3 large tortillas. Divide the filling between the 3 tortillas. Using an offset spatula or the back of a spoon, spread the filling over the tortilla, getting as close the edge as you can. Sprinkle the shredded cheddar cheese over-top, dividing it between the 3 tortillas.

  • Roll up tortillas: With the tortilla in front of you, fold in about 3/4-inch of the tortilla over the filling at the 3-o'clock and 9 o'clock position, just to straighten up the sides a bit. Then, starting with the edge closest to you, roll the tortilla up jelly-roll style. Place on a baking sheet, with the seam down. Repeat with remaining tortillas.

  • Cut the tortillas: Brush tortillas with melted butter, then make 3 slices about halfway through (not all the way through!) the roll as shown here - / | (so with tortilla horizontally in front of you, about one quarter in from the left, make one diagonal slice to the right, then make one slice in the middle straight up and down and then one quarter in from the right, make one diagonal slice to the left.

  • Bake tortillas for 18-20 minutes, or until crisp and golden. Remove from oven and finish cutting through the slices you made before baking to make 4 pieces from each roll.

  • Serve with sour cream garnished with diced green onion and a splash of Srirarcha, if you like.

  • These can be made ahead. Wrap well in plastic wrap and store in the fridge for a day or double wrap and freeze. Thaw at room temperature in wrapping, then brush with butter, slice and bake as usual.

Cuisine: Canadian, Mexican

Course: Appetizer

Author: Jennifer

Calories: 191kcal, Carbohydrates: 3g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 40mg, Sodium: 187mg, Potassium: 68mg, Sugar: 1g, Vitamin A: 680IU, Vitamin C: 8.1mg, Calcium: 128mg, Iron: 0.4mg

(Video) How to make Antojitos?

Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

Appetizer Recipes

originally published on Feb 5, 2016 (last updated Jun 18, 2021)

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19 comments on “Antojitos”

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  1. ShelleyReply

    Can you serve these cold at a party?

    • JenniferReply

      Hi Shelley and yes, these are very nice cold, as well.

  2. PriyaReply

    These were delicious and super easy to make! I added some taco seasoning in mine and that was great.

    • JenniferReply

      (Video) Universal CityWalk Antojitos Authentic Mexican Food Restaurant | Dining Review | Orlando, Florida

      So glad you enjoyed them, Priya :) Thanks so much!

  3. Tricia @ Saving room for dessertReply

    How did I miss this post? These are way more than football food – they are a great lunch, dinner, picnic, camping, travel or party appetizer! So pretty too – thanks Jennifer – have a wonderful week.

    • JenniferReply

      Thanks Tricia and yes, these would be perfect to have in the freezer for whenever! Have a great week, too :)

  4. Laura (Tutti Dolci)Reply

    What tasty bites and just perfect for football season!

    • JenniferReply

      Thanks Laura :)

  5. Cheyanne @ No Spoon NecessaryReply

    The Super Bowl may be over (and my team may have lost), but I can NEVER get enough small bites! LOVE these antojitos, Jennifer!! I always called them roll ups, so thanks for teaching me a new word! ;) Totally making these one day this week and calling it dinner! Pinned! Cheers!

    • JenniferReply

      Thanks Cheyanne and sorry that your team lost :( I think these would make an excellent dinner!

  6. LizReply

    Sounds nice.

    • JenniferReply

      Thanks Liz! :)

      (Video) Chicken Quesadilla | Restaurant Quality!
  7. Mary Ann | The Beach House KitchenReply

    Antojitos - Seasons and Suppers (4)
    These sound so easy and totally love that you can freeze them. I love your section, Cook’s Notes! So helpful!

    • JenniferReply

      Thanks so much, Mary Ann :)

  8. sue|theviewfromgreatislandReply

    I actually think I might start to like football with snacks like this — I need to come watch sports at your house jennifer :)

    • JenniferReply

      Thanks Sue and it works for me. Everything is better with good food ;)

  9. CarolynReply

    When do you put the shredded cheese? After you spread out the filling on the tortilla?

    • JenniferReply

      Ooops. Forgot that part. Fixed now. Sorry Carolyn. Thanks for the heads up :)

      • CarolynReply

        No problem! Excited to try these for Super Bowl Sunday :)

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(Video) Antojitos Authentic Mexican Food | Universal Orlando CityWalk

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