What is Antojitos made of?

To make an antojito you fill a soft tortilla shell with a mixture of peppers, onions, cheese, and spices all blended together with cream cheese . Then it is baked to ooey gooey perfection, and served with sour cream, salsa, and pesto.

What is the def antojitos?

In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called antojitos (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, la comida, which is served in the mid-afternoon.

What are the examples of antojitos?

“Antojitos” is an inclusive term that incorporates la vitamina T: tamales, tacos, tortas, tostadas, tlacoyos, and tlayudas . A subgroup of dishes called garnachas, made of fried masa and typically covered in salsa, cream, shredded lettuce, and dry cheese, are at times used interchangeably with antojitos.

What is Maseca antojitos?

Maseca Antojitos, is Gruma´s brand new corn flour used to prepare varied and tasty Mexican snacks such as sopes, gorditas, quesadillas, tlacoyos and huaraches, among others .

What does taco mean in Mexican?

In Mexican Spanish, taco means " light meal," but also "wedge" or "plug." Experts have made guesses about the indigenous roots of taco (like the Nahuatl word tlahco, "half" or "in the middle"), but this connection hasn't been proven.

What is a taco shop called in Mexico?

In Mexico, taco stands are commonly referred to as taquerías , because originally a taquería was typically a street vendor. However, many taquerías today are restaurants located in buildings.

Why is it called a taco?

The Name “Taco”: A Modern Invention The word "taco" is quite new. It originated from Mexican silver miners in the 18 th century . Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners.

What are Mexican taco shells made of?

A taco is a tortilla (made out of corn or wheat ), which is generously filled with seasoned fillings and garnish. Traditionally, tacos are handheld delights that can be savoured as a meal or a quick snack.

What are Mexican street tacos made of?

Main Ingredients That's thinly sliced sirloin or chuck steak marinated with orange zest, salt, pepper, onions, and garlic . Nopales (cactus pads) and chicken or pork adobada, seasoned in Mexican adobo sauce, are also authentic main ingredients.

Are authentic Mexican tacos corn or flour?

The vast majority of Mexican dishes use corn tortillas , not wheat. There are some exceptions in the cuisines of northern Mexico, but for the most part, a wheat tortilla is rare in Mexico.

Are Mexican tacos flour or corn?

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Montana's Antojitos Recipe (2024)

Last Updated: Mar 25, 2022 by Kacey · This post may contain affiliate links · 28 Comments

Jump to Recipe

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

Yield: 20

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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: 20Serving Size: 1
Amount 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:

Pizza Stuffed Jalapenos

Mushroom and Spinach Puffs

« Jalapeno Popper Mashed Potatoes

Marshmallow Bunny Ear Pudding Cups »

Reader Interactions

Comments

Erin @ Texanerin Baking
March 08, 2016 at 9:33 am
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!
Reply
- Kacey
  March 09, 2016 at 5:40 pm
  Yay! They remind me of pinwheels so if you have had those, you have had antojitos 🙂
  Reply
- Sarah
  See Also
  White Bean + Tomatillo Soup (Quick + Easy Recipe) - The Simple Veganista Shish*to Peppers Recipe - Cream Cheese Stuffed Skillet Black Bean Queso Dip Recipe - Peas and Crayons 51 Of Our Favorite Mexican Recipes For Tacos, Enchiladas And More
  April 04, 2022 at 11:10 am
  Can we get a copycat recipes for the Smokehouse Wrap?
  Reply
Amanda | The Chunky Chef
March 08, 2016 at 2:42 pm
Oh wow, I think I'd like a big batch of these right now!
Reply
- Kacey
  March 09, 2016 at 5:41 pm
  So much cheesy goodness!
  Reply
Michelle | A Dish of Daily Life
March 08, 2016 at 3:29 pm
I've never had antojitos, but these are right up my alley! And they look easy too...yay!
Reply
- Kacey
  March 09, 2016 at 5:41 pm
  Very easy, but fast to disappear 😉
  Reply
Becky Hardin | The Cookie Rookie
March 08, 2016 at 8:00 pm
These sound and look wonderful
Reply
Melanie | Melanie Makes
March 08, 2016 at 8:34 pm
I bet these disappear quickly once they're set out!
Reply
Megan
March 08, 2016 at 10:55 pm
Now this is something I am going to have to try!
Reply
Megan {Country Cleaver}
March 08, 2016 at 10:59 pm
Positively snackable!! I could pop a few of those in a heart beat!
Reply
See Also
Super Easy Cheese Enchiladas Recipe - Only 3 Ingredients!
Kristen
September 28, 2016 at 6:09 pm
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 🙂
Reply
- Kacey
  October 02, 2016 at 8:46 am
  That is a genius idea! So trying it next time (which will probably be soon since the holidays are sneaking up!)
  Reply
irfan
October 10, 2017 at 10:35 pm
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
Reply
- Kacey
  October 25, 2017 at 9:09 am
  I will give this a try, thank you! Don't know why I never thought of cooking them in a pan on the stove!
  Reply
Hannah
November 05, 2018 at 11:47 am
Spot on! Finally have a recipe to make these tasty things 🙂 Thank you!!
Reply
- Kacey
  November 07, 2018 at 7:39 pm
  Yay!! We swear by them! I never get any new photos because we eat them so fast, lol.
  Reply
Hayden
February 17, 2019 at 6:19 pm
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?
Reply
- Kacey
  June 25, 2019 at 4:58 pm
  Another person mentioned Cajun spice and hot sauce being part of the original recipe so that may be what is missing 🙂
  Reply
Bobby smith
March 17, 2019 at 5:54 am
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
Reply
- Kacey
  June 25, 2019 at 4:27 pm
  Sweet, thank you! I will most definitely give your suggestions a go. I never noticed the Panko.
  Reply
Rebecca Ednie
February 14, 2020 at 5:54 pm
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.
Reply
Suroj
January 24, 2022 at 1:52 am
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?
Reply
- Janet Strong
  April 18, 2022 at 4:40 pm
  I'm wondering too - what is meant by slices, process cheese slices wouldn't make sense. Maybe slices of jalapeños?
  Reply
- Janet Strong
  April 18, 2022 at 4:42 pm
  I wonder how these would work using Costco Queso dip??
  Reply
Suroj
January 24, 2022 at 1:56 am
@Bobby Smith, can you share the measurements for the 4 missing ingredients you mentioned
Reply
Natalya
May 28, 2022 at 9:41 pm
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
Reply
Rona
June 02, 2022 at 6:51 pm
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!
Reply