Antijitos Recipe

Name: Piper Arms Waterloos ANTIJITOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups sharp cheddar cheese, shredded; 1 cups monterey jack cheese, shredded; 2 units jalapeños, seeded and finely diced; 0.5 cups red bell pepper, finely diced; 0.5 cups green onions, thinly sliced (white + green parts); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp freshly ground black pepper; 0.5 tsp salt; 2 tbsp fresh cilantro, chopped (optional); 8 units all-purpose flour tortillas (8–10 inch); 2 tbsp unsalted butter, melted (or olive oil); 1 cups sour cream; 1 tbsp lime juice; 0.5 tsp hot sauce (optional); 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Piper Arms Waterloo

Time35m

Serves8

A spicy blend of savory cheese, jalapeños, green onions and red peppers. Wrapped and baked in a flour tortilla. Served with sour cream.

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Ingredients

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Filling

2 cups sharp cheddar cheese, shredded

1 cups Monterey Jack cheese, shredded

2 units jalapeños, seeded and finely diced

1/2 cups red bell pepper, finely diced

1/2 cups green onions, thinly sliced (white + green parts)

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/4 tsp freshly ground black pepper

1/2 tsp Celtic sea salt

2 tbsp fresh cilantro, chopped (optional)

Assembly & Tortillas

8 units all-purpose flour tortillas (8–10 inch)

2 tbsp unsalted butter, melted (or olive oil)

Dipping Sauce

1 cups Sour cream

1 tbsp ReaLime juice

1/2 tsp hot sauce (optional)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Filling

Prepare vegetables and cheeses

Seed and finely dice jalapeños (leave seeds in for extra heat if desired). Finely dice red bell pepper and thinly slice green onions. Shred both cheeses if not pre-shredded.

In a large mixing bowl combine shredded cheddar and monterey jack cheeses, diced jalapeños, red bell pepper, and green onions. Add smoked paprika, ground cumin, garlic powder, salt, and black pepper. If using, fold in chopped cilantro. Toss until mixture is evenly seasoned.

Taste a small pinch of the filling (or microwave a tiny bit for 10–15 seconds to warm) and adjust salt or spice as needed.

Assembly & Baking

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Warm tortillas briefly to make them pliable: wrap stack in a clean kitchen towel and microwave 20–30 seconds or heat individually in a dry skillet 10–15 seconds per side.

Place about 1/3 to 1/2 cup of the filling near the center of each tortilla (adjust amount so the tortilla can be wrapped without overfilling). Fold in the sides and roll tightly, seam-side down, to form a neat wrap. Repeat with remaining tortillas and filling.

Arrange wraps seam-side down on the prepared baking sheet. Brush each wrap lightly with melted butter or olive oil to promote browning and crisping.

Bake in the preheated oven for 12–15 minutes, turning once halfway through, until tortillas are golden brown and cheese is melted and bubbling. For extra crispiness, switch oven to broil for 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven and let rest 2 minutes to set. Cut each wrap on the diagonal if desired.

Dipping Sauce

While wraps bake, make the sour cream dip: in a small bowl whisk together sour cream, lime juice, hot sauce (if using), salt, and black pepper until smooth. Taste and adjust seasoning or lime for brightness.

Transfer dip to a serving bowl and chill briefly if time allows, or serve immediately alongside warm Antijitos.

Serving

Arrange Antijitos on a platter. Serve with the sour cream dip and extra sliced jalapeños or lime wedges if desired.