makes
6-8
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
6-8
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1½ cups (375 g) cream cheese, at room temperature
- ¼ cup (30 g) pickled jalapenos, finely diced
- ½ red capsicum (bell pepper), finely diced
- 4 green onions, thinly sliced
- ½ tsp garlic powder
- 3-4 large flour tortillas
- 2 cups (230 g) shredded jalapeno cheese or nacho cheese blend
- 1 cup (250 ml) sour cream
- 1 cup (250 ml) prepared salsa
Instructions
- Heat oven to 190°C (375°F) and line a sheet pan with parchment paper. Alternatively, you can lightly grease the pan with non-stick cooking spray.
- In a medium bowl, beat together the cream cheese, pickled jalapenos, capsicum (bell pepper), green onion and garlic powder. Divide the cream cheese mixture over the tortillas and spread all the way to the edges into an even layer. Scatter over the cheese and tightly roll up the tortillas.
- Slice the rolls on the bias into 1 cm (½ inch) thick rounds. Place them, cut side up, onto the prepared pan and bake for 8 minutes.
- Turn the grill (broiler) to high and grill (broil) for about 2 minutes or until lightly golden on top.
- Serve the antojitos with sour cream and salsa on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
