The cheese antojitos story started back in the mid-1990s. The Peterborough Arms, a pub from my university days. One of my favourite snacks from the Arms were their cheese antojitos served by an eccentric server who walked around with PEZ dispensers stuffed in his belt like guns in holsters.
Being on a student budget, I quickly figured out how to make them myself and continued to make them as the occasional treat. When the Peterborough Arms closed shop, I knew that I alone held their secret. And it's now time to share that secret.
The beauty of these snacks is that they're flexible as well. The base is cream cheese and the rest is up to you. You can add roasted garlic, cheddar or bleu cheese instead of feta, skip the olives and tomatoes, add minced prosciutto or whatever. Just make sure the flavours blend well together.
These cheese and tortilla snacks are perfect for parties.
- 1 package (250g) cream cheese, softened
- 1/4 cup feta cheese, crumbled
- 1/2 cup mozzarella cheese, finely shredded
- 2 tbsp sun-dried tomatoes, chopped
- 1/4 cup kalamata olives, pitted and chopped
- 6 8-inch flour tortillas
1. Preheat oven to 350-degrees.2. Combine cheeses, tomatoes, olives and pepper sauce in medium bowl and fold together using a spatula.3. Liberally spread mixture onto each tortilla, leaving a little space at the edges.4. Roll the tortillas and place on a foil-lined baking sheet.5. Bake for 10-15 minutes or until toasty (but not burnt).6. Let cool for 2-3 minutes and using a very sharp knife, slice into straight rounds or at an angle.
DetailsPrep time: Cook time: Total time: Yield: 40 pieces
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