Oven-baked Antojitos Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and lightly spray or brush with oil so the tortillas won't stick.

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion, red bell pepper and jalapeño and sauté until softened and translucent, about 4–5 minutes. Season with 1 tsp kosher salt, 1 tsp ground cumin and 1 tsp smoked paprika. Stir and cook 30 seconds more, then remove from heat and let cool 3–4 minutes.

Mix filling

In a medium bowl combine the shredded cheddar and Monterey Jack cheeses with the cooled pepper-onion mixture and 2 tablespoons chopped cilantro. Taste and adjust seasoning with 1/2 tsp black pepper and a small pinch more salt if needed. The filling should be moist but not soupy.

Assemble rolls

Place a tortilla on a work surface. Spoon about 1/3 cup of the cheese-vegetable mixture in a line near one edge of the tortilla (leave 1/2 inch clear along edges). Tightly roll the tortilla around the filling to form a cylinder. Repeat with remaining tortillas and filling (should make about 8 rolls). Place each seam-side down on the prepared baking sheet, spacing them so they don't touch.

Brush or spray

Brush the tops of the rolled tortillas lightly with 2 tablespoons melted butter (or spray/brush with oil). This helps them brown and crisp. Sprinkle a light pinch of extra shredded cheese over the top of each roll if desired.

Bake

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until the tortillas are golden and the cheese inside is melted. For extra crispness, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish

Remove from oven and let rest 2 minutes. Transfer rolls to a serving plate and garnish with remaining chopped cilantro.

While the rolls bake, combine 1 cup sour cream, 3 tablespoons prepared pesto, 1 teaspoon fresh lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste; adjust salt or lime to balance. Chill until ready to serve. If you prefer a thinner dip, stir in 1–2 teaspoons of milk or water to reach desired consistency.

Serve the oven-baked antojitos hot with the pesto sour cream on the side for dipping. Offer lime wedges on the side for squeezing over the rolls if desired.