A copycat recipe of Montana's Antojitos! Canadians will know what I am talking about 🙂
This recipe has been a long time coming! I used to have it on my blog originally (probably one of my first posts) but something wonky happened along the way. Did I really need an excuse to revisit this recipe? No way! This copycat of Montana's antojitos recipe is a favorite around here, and over the years I have been tweaking it to suit all our needs. Heck, my neighbors request this recipe often and have told me it is better than the restaurant version (bragging rights!) I have not had Montana's antojitos is MANY years so I cannot say how close this recipe is to theirs anymore, but just agree with me that they are pretty darn delicious!
What I love most about this appetizer is just how cheesy they are! Ohhh cheesy goodness, how I love you. When it comes to the ingredients, you really do not have to measure, but just remember, the more grated cheese, the more "greasy" they will be (I just find they leak out more.) There is never such thing as too much cheese, and personally, I cut up veggies until I think the quantities are right.
And a quick FYI with Montana's antojitos: they are not supposed to be spicy. Yes, there are jalapenos in them, but never have I encountered an issue. Melissa, my awesome neighbor, does not handle spice well, and she has no issues with these. I have used both fresh and jarred jalapenos and both work perfectly. I used to cut all the veggies by hand, but now I prefer throwing them into the food processor. But be aware, you can over-blend them. I tend to drain my mixture before mixing it with the cheese so we do not have wet, goopy fillings. If you think the mixture is too wet in the food processor, please drain it the best you can!
📖 Recipe
Montana's Antojitos Recipe
These can easily be made gluten-free by using corn tortillas!
Ingredients
- 5 large tortillas
- 1 cup cream cheese, room temperature
- ½ cup cheddar cheese, grated
- Half a red pepper, finely diced
- Half a green pepper, finely diced
- 1-2 jalapenos, finely diced
- 3 green onions, finely diced
- Salt and pepper
- ¼ tsp. dried oregano (optional)
- ¼ tsp. garlic powder (optional)
Instructions
- 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.
Preparation
- 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 ½ 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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 129mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 3g
While Montana's Antojitos are not gluten-free, they can easily be made that way by using corn tortillas instead! Another reason to go the homemade route 🙂
Love Montana's Antojitos?! Try some of these recipes:
Erin @ Texanerin Baking
I've never had antojitos but I'd love to try them after seeing this post! They look delicious. I'm happy you reposted it!
Kacey
Yay! They remind me of pinwheels so if you have had those, you have had antojitos 🙂
Sarah
Can we get a copycat recipes for the Smokehouse Wrap?
Amanda | The Chunky Chef
Oh wow, I think I'd like a big batch of these right now!
Kacey
So much cheesy goodness!
Michelle | A Dish of Daily Life
I've never had antojitos, but these are right up my alley! And they look easy too...yay!
Kacey
Very easy, but fast to disappear 😉
Gary
Can you freeze antojitos before or after baking?
Becky Hardin | The Cookie Rookie
These sound and look wonderful
Melanie | Melanie Makes
I bet these disappear quickly once they're set out!
Megan
Now this is something I am going to have to try!
Megan {Country Cleaver}
Positively snackable!! I could pop a few of those in a heart beat!
Kristen
I make a version of these, but I freeze them for about ten minutes before baking to make slicing them even easier. I then slice them and bake them 🙂
Kacey
That is a genius idea! So trying it next time (which will probably be soon since the holidays are sneaking up!)
irfan
ok listen i made this ajinotos to noinht
i habe 2 monatans c;lose my home
red pepper 60% green pepper 30 30% green onion 30%h
jhe;pino salt and peeper cut all then finely choped and dry as much u can
get cream cheseese put all peppers in it and cheese
spread on tortilas
roll it do not cut it
no bake
just put low flame on pan
u will enjoy much better then montanas
Kacey
I will give this a try, thank you! Don't know why I never thought of cooking them in a pan on the stove!
Hannah
Spot on! Finally have a recipe to make these tasty things 🙂 Thank you!!
Kacey
Yay!! We swear by them! I never get any new photos because we eat them so fast, lol.
Hayden
These were good and very similar to Montana's but not as spicy, what else could be added to give them a bit more kick and flavour?
Kacey
Another person mentioned Cajun spice and hot sauce being part of the original recipe so that may be what is missing 🙂
Bobby smith
As a former prep cook for Montana’s there are 4 things missing in your recipe . One is Panko bread crumbs , Melina’s hot sauce, seasoning salt and Cajun spice. There spinach dip isn’t that much different either have the ingredients for that recipe but not measurements
Kacey
Sweet, thank you! I will most definitely give your suggestions a go. I never noticed the Panko.
Rebecca Ednie
I’ve made these just winging it and they turned out very close to yours. I use jarred roasted red peppers instead of fresh and no green peppers so I’ve never encountered the wateriness you describe. I also add some chipotle in adobo (not original) as it tastes amazing.
Suroj
Looking fwd to making these. Just tried them at Montanas recently, for the first time and I had to google a recipe immediately.
In your recipe, it says 5 slices on top of the rolled tortillas, are you referring to cheese slices or something else?
Janet Strong
I'm wondering too - what is meant by slices, process cheese slices wouldn't make sense. Maybe slices of jalapeños?
Rhonda Davis
I understood it to mean that you cut each tortilla roll in 5 places. Other recipes suggest not cutting all the way through until after removing from oven.
Janet Strong
I wonder how these would work using Costco Queso dip??
kay
Im fairly certain they meant literally, cut 5 slices.. as in precut on top of roll up, with a sharp knife to aide in cutting pinwheels after its baked.
It wouldnt be very deep,maybe 1/4 the way through.
Suroj
@Bobby Smith, can you share the measurements for the 4 missing ingredients you mentioned
Nora
That’s how I make them they are delicious!
Natalya
Depends on size of batch but roughly I from what I remember it's 1/2 tbsp of hot sauce half ounce of spices and two ounces of panko
Rona
These look so nice and I love Montanna's but in step 2 it say lay five slices on top of the tortillas ... 5 slices of what? sorry, bit confused!