Antojitos!

Sorry again about the picture glitch folks! I thought I fixed the problem but I guess not …

Happy Thanksgiving!  Let’s celebrate by making Tex-Mex food.  Seriously.  It’s been raining solid for like two days.

I need something to remind me of warmer times and milder climes.

There’s a restaurant chain here that we used to go to all the time.  Recently, we’ve been getting short-changed by them, with bad service, bad food, and, well, short change.  So we’ve stopped going.  The only thing we miss is their recipe for antojitos, a bizarre appetizer made of cream cheese and peppers.  It’s heavenly.  Fortunately, my hero Karen over at The Art of Doing Stuff, knows someone who knows the recipe and she posted it.  With a few modifications to reflect what was in our cupboards at the time, here it is.

FINELY dice up a red pepper, a bunch of green onions, a jalapeño pepper or two (I used two fresno peppers because when I cracked open the jalapeño there was a WEEVIL in it), some pickled pepperoncini, and some parsley.  Also, not shown, is a diced red onion, which I didn’t have.

Preheat your oven to 350°F and find yourself a baking tray.

Take a large flour tortilla and spread it with softened plain cream cheese, all the way to the edge.  Not too thick, but don’t be stingy.  Use your judgment.  Then take some hot sauce (we used Tabasco) and dot it all over the cream cheese.  Use a knife to spread the sauce out so it covers everything evenly.

Then take all your ingredients and sprinkle them evenly across the tortilla.  Not too much.  You’re going to need to roll this up later.

Then add some grated cheddar cheese.

Now roll the whole thing up tightly.  Shazam.  At this point you can wrap them up tightly in plastic wrap and freeze them to bake at a later date.  You know, if you don’t want to just stuff them all in your face.

Put the roll on the baking sheet, seam side down, and do it all over again with another tortilla.  Using an entire block of cream cheese and the ingredients at hand we ended up making about six of these rolls.  Bake them for 20 minutes, then remove from the oven and allow to cool for a little bit.

With a sharp knife (serrated helps), slice the rolls diagonally into 6 pieces or so and serve with sour cream.

We had a few leftover, and boy were they good the next day!