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Antojitos
By Dolly {Little Home in the Making} · littlehomeinthemaking.com
25 min
Cream cheese and cheddar pinwheels rolled in tortillas, baked until crispy, then broiled until bubbly.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepIf using cast iron skillet, place in oven to preheat | ||||||
| 225 g brick-style cream cheese, softened | Blend filling ingredients | Spread on tortillas, roll & score | Cut pinwheels & arrange on skillet | Bake 350°F / 175°C, 10–12 min, flip halfway | Broil 2–3 min until hot & bubbly | Cool 2–3 min, serve with sour cream |
| 2 tablespoons sour cream | ||||||
| 115 g shredded cheddar cheese | ||||||
| 1/2–1 teaspoon hot sauce | ||||||
| 1/2 red bell pepper, chopped fine | ||||||
| 1–2 jalapeño peppers, seeded and chopped | ||||||
| 1 green onion, finely minced | ||||||
| 3–4 large tortillas | ||||||
| Sour cream, for serving | ||||||
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