How to Make Antojitos

Take the largest tortilla shells you can find, preferably 10-inch.

Get a package or two of tortilla shells depending on the crowd size.

Spread a thin layer of softened cream cheese over each tortilla shell.

Add 2 tablespoons of salsa to the lower half of the tortilla and spread it out.

Sprinkle about a half teaspoon of diced green chilies over the salsa.

Add shredded Mexican cheese on top of the salsa and chilies.

Roll the tortilla tightly from the bottom, ensuring ingredients don't spill out.

Make a pile of rolled tortillas on a plate and cover with Saran Wrap.

Chill the rolled tortillas for at least a couple of hours or overnight.

Cut off the ends of the rolled tortillas before serving.

Slice the remaining rolled tortillas into bite-sized pieces.

Arrange the cut pieces on a platter for serving.

Equipment Needed

Spice Level: