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    Home » Recipes » Appetizers

    Mini Antojitos

    By Chula King · May 2, 2016 · Updated March 8, 2022 4 Comments

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    Antojitos means “little cravings”. It is typically sold as Mexican street food to be eaten as a snack. If you serve Mini Antojitos as an appetizer, be prepared for them to literally fly off the plate. What’s even better – they can be made ahead of time, frozen, and reheated. 

    Mini Antojitos

    Ingredients

    I used the following ingredients for the Mini Antojitos: Flour tortillas, Cheddar cheese, Monterey Jack cheese, diced tomatoes, black beans, salsa, green onions, and chili powder. I decided to use the Cinco de Mayo Salsa that I made yesterday. It was absolutely perfect! However, any good salsa would work.

    Ingredients for Mini Antojitos

    Making the Tortilla Shells

    I found that the most time-consuming part of making this appetizer was cutting the 3½-inch rounds of the flour tortillas.

    Cutting Rounds

    In the past, I just stuffed the tortilla rounds into the wells of my mini muffin pan. However, this time, the Master Taste Tester suggested that I cut gussets. Gussets are triangles cut on opposite sides of the rounds to facilitate the molding of the tortilla rounds. OMG, it worked like a charm.

    Cutting triangles

    Once I had prepared the gusseted tortilla rounds, I placed them in the wells of my mini muffin pan. I made sure to press the seams to minimize any seepage from the melting cheese. I pre-baked them at 425° F for 6 minutes to help set the tortilla cups.

    Forming Shells

    Making the Mini Antojitos

    While the shells were in the oven I made the filling. I combined the shredded Cheddar cheese, shredded Monterey Jack cheese, diced tomatoes, black beans, salsa, diced green onions, and chili powder.

    Combine_Ingredients

    Then I added the filling to each of the tortilla shells with an ice cream scoop..

    Filling Shells

    I popped the Mini Antojitos into a preheated 425º F oven for 6 minutes. After 6 minutes, the cheeses were melted and the shells were golden brown. I finished the Mini Antojitos off with a garnish of finely chopped green onion tops.

    Garnish

    OMG, talk about good!  The filling was a perfect combination of cheese and other ingredients and the shells were perfectly browned.

    Mini Antojitos

    This is a perfect appetizer for Cinco de Mayo, or any other occasion calling for a simple but delectable little morsel. Yum!

    Mini Antojitos

    If you’re looking for more recipes for your Cinco de Mayo festivities, check out my Cinco de Mayo Recipe Roundup. Or if you’re in the mood for some more Mexican appetizers why not try my Wonton Jalapeño Popper Bites, Tasty Taco Cups, or Easy Spicy Sausage Queso Dip.

    I hope you liked this recipe for Mini Antojitos as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Perfect for Cinco de Mayo

    Mini Antojitos

    Antojitos means “little cravings”. It is typically sold as Mexican street food to be eaten as a snack. If you serve Mini Antojitos as an appetizer, be prepared for them to literally fly off the plate. What’s even better – they can be made ahead of time, frozen, and reheated. 
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Cinco de Mayo
    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Total Time: 37 minutes
    Servings: 24 Appetizers
    Calories: 49kcal
    Author: Chula King

    Ingredients

    • 4 to 5 12-inch flour tortillas
    • ¾ cup (3 ounces, 85 grams) sharp Cheddar cheese, shredded
    • ¾ cup (3 ounces, 85 grams) Monterey Jack cheese, shredded
    • 1 medium tomato 5 ounces, 142 grams tomato, diced and drained
    • ⅓ cup (2.5 ounces, 71 grams) drained and rinsed black beans
    • 2 Tablespoons (1.75 ounces, 50 grams) hot salsa
    • 2 Tablespoons (.85 ounces, 24 grams) chopped green onions, white and green parts
    • ⅛ teaspoon chili powder

    Instructions

    • Preheat oven to 425° F.
    • Cut each tortilla into 4 to 5 3½-inch circles. Cut 1-inch triangles on opposite sides of circles. Insert pieces into mini muffin wells, pressing seams to close. Bake for 6 minutes.
    • Meanwhile, combine Cheddar cheese, Monterey Jack cheese, diced tomatoes, black beans, salsa, chopped green onions, and chili powder in bowl. Using small ice cream scoop or teaspoon, fill each tortilla cup with filling. Bake at 425°F for 6 minutes, or until cheese is bubbly and cups are lightly browned. Remove from oven; cool on wire racks. Yield 24 appetizers.

    Nutrition

    Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 39mg | Vitamin A: 120IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.3mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Appetizers

    • Old-Fashioned Ham Salad – Quick and Easy
    • Make Ahead Spinach Artichoke Tartlets
    • Easy Crispy Parmesan Roasted Potatoes
    • Chicken Caesar Salad Cups

    Filed Under: Appetizers, Cinco de Mayo, International

    Reader Interactions

    Comments

    1. Mel says

      December 29, 2020 at 3:04 am

      I made these to take along to a party and they were a huge hit!! Not only were they super tasty, but they were easy to make and also easy eating. Next time I make these I’ll consider topping with sour cream and/ or guacamole. Mmmm

    2. Chula King says

      December 29, 2020 at 11:38 am

      Hi Mel,

      Sour cream and/or guacamole would be great on these tasty appetizers! So glad you liked them.

      Chula

    3. Maureen says

      September 17, 2021 at 4:07 am

      Hi Chula- these look delicious. Do you have instructions for freezing and reheating?
      Thank you!

    4. Chula King says

      September 18, 2021 at 8:49 am

      Maureen,
      Sorry, I’ve never frozen these. However, based on the ingredients, I suspect that you probably could freeze them after they were cooked. If you do freeze and reheat the mini antojitos, I’d love to hear how it worked.

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