Tomato Cheddar Antojitos

20 minutes Prep Time
10 minutes Cook Time
25 Servings

These Tomato Cheddar Antojitos are the ultimate game day snack, featuring a zesty mix of Red Gold Petite Diced Tomatoes, cream cheese, cheddar cheese and peppers, all nestled in a soft tortilla.  Baked until golden and crispy, they’re perfect for sharing with friends and family.   @kim.thefoodie   @thefeedfeed

Ingredients

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

  • 8 ounces cream cheese (1 block), softened
  • 1/4 cup medium hot sauce, optional
  • 1/2 bell pepper (red, orange or yellow), finely diced
  • 1 jalapeno, seeded and diced
  • 8 ounces shredded cheddar cheese, divided
  • 1/4 cup breadcrumbs
  • 3 or 4 flour tortillas, 10 inch
  • sour cream, for serving

Instructions

Step one

Preheat the oven to 350°F. Line two large baking sheets with parchment paper. 

Step two

In a large mixing bowl, add the Red Gold Petite Diced Tomatoes, cream cheese, and hot sauce (if using). Stir to combine using either a hand mixer on low speed or a fork.

Step three

Add the bell pepper, jalapeno pepper, half of the cheddar cheese and breadcrumbs. Stir until the ingredients are evenly incorporated and the filling is spreadable.

Step four

Divide the filling over the tortillas by spooning an even amount into the center of each. Using a spatula or metal spoon, carefully spread the filling over each tortilla until completely covered by an even layer.

Step five

Roll up each tortilla and cut into 1-inch slices on a slight angle.

Step six

Arrange the antojitos on the prepared baking sheets so they aren’t touching. Sprinkle a pinch of the remaining cheddar cheese on top of each.

Step seven

Bake for 10 minutes, then turn the broiler on high. Broil for another 2-5 minutes or until the cheese is bubbly. Serve warm with sour cream for dipping.

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