My husband and I discovered antijitos at a restaurant a couple of years ago, and we have been hooked ever since. They have just the right amount of spice and savour and they are oh so delicious! I have never made my own before but after reading several recipes, I think I have found the combination that works best for me. Here is my first attempt at antijitos.
- 6 large Dempsters Originals Tortilla Wraps
- 1 large container 400 g cream cheese
- 1/2 large green bell pepper
- 1/2 large red bell pepper
- 1 jalapeno pepper
- 1/2 small onion
- 3/4 cup grated cheddar cheese
Prehead the oven to 350 degrees F.
Mix the cream cheese, peppers and onion together in a food processor.
Spread the cheese mixture evenly over the wraps.
Sprinkle the grated cheese over the cream cheese spread.
Roll each wrap up and wrap them each in plastic wrap.
Refrigerate for 1-2 hours.
Cut the wraps into 1" pieces and place in a baking dish.
Bake for 30 minutes.
Let stand for 10 minutes before serving.
Serve with sour cream.
I was really happy with how these turned out. My daughter loves antijitos so I didn’t want them to be too hot for her, and with just one jalapeno, they were perfect. If you like your antijitos a little hotter, it would be great with more jalapeno too.