Easy Antojitos Recipes

ANTOJITOS

Steps:

• Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.
• In a medium bowl add cream cheese, bread crumbs and hot sauce. Mix with a fork until cream cheese has softened. Add the peppers and mix them in well with the cream cheese.
• Spread the cream cheese mixture over each tortilla, 1/3 of the mixture for each tortilla, and sprinkle 1/3 of the cheddar cheese on each tortilla. Roll up the tortillas and cut them into 1 inch slices.
• Place the slices on the baking sheet.
• Bake at 350 F degrees for 10 minutes, then for another 3 minutes under the broiler.
• Serve with salsa or sour cream.

ANTOJITOS

Steps:

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

MONTANA'S ANTOJITOS RECIPE

Steps:

• Note: I add my veggies to a food processor to chop them finely. You want small veggies here, trust me. Also, if you find the veggies are watery, squeeze out the water from the veggies in a paper towel. It will make a difference.
• Preheat oven to 375F. Line a baking sheet with parchment paper.
• Mix all the ingredients together (except the tortillas) in a mixing bowl. Evenly divide the mixture between 4-5 tortillas and spread out the best you can (staying about 1/2 an inch or 1 inch from the outer edges of the tortillas.) Roll the tortillas up and place onto baking sheet. Add about 5 slices across the top of each tortilla.
• Bake for 15-20 minutes or until cheese is nice and hot. Allow to cool before slicing into pinwheels.
• Note: I have heard about people cutting the tortillas into pin wheels before baking them. It would probably be a lot easier and less of a chance of squishing the cheese everywhere.

ANTOJITOS MINIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
• Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
• Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

ANTOJITOS MINIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
• Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
• Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

EASY KUNG PAO CHICKEN

Steps:

• Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
• Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
• Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
• Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

ANTOJITOS (INCREDIBLY SIMPLE)

Steps:

• Preheat oven to 375°F (Note, you can set the oven to a higher temperature but 375 usually allows all the ingredients to blend better for a more tasty result).
• Spread cream cheese on the spinach tortilla(s) until entirely covered. To cut down on spill while eating, leave at least 1cm of the outer edge clean of cream cheese. You can adjust how much cream cheese you use based on how you like it but a good guide is to spread just enough that you can no longer see the tortilla under the cream cheese and not over 3mm in thickness.
• Sprinkle a pinch of cayenne pepper over all of the cream cheese. ** Use cayenne pepper wisely. The longer it is cooked, the spicier it gets so do not sprinkle too much unless you like it that way.
• Roll up the tortilla and put in the oven. Cook time is about 7-10 minutes or until tortilla starts to brown.
• Cut tortilla roll into slices with thickness of about 3cm or so.
• Serve immediately with salsa, sour cream, and/or guacamole as desired.