Authentic Montana’s Antojitos Recipe. A Super Bowl Must!

Name: Antojitos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 8 large Flour tortillas (white crisps up the best but whole wheat if you lean that way); 1 package Cream cheese (either spreadable, or regular left out to soften a bit); 16 Pickled jalapeno peppers (diced very fine); 2 jalapeno peppers (diced very fine); 1 red pepper (diced very fine); 1 red onion (diced very, very small); 1 bunch green onions (sliced very thin); 1.5 cups Shredded cheddar cheese; 1 bunch Parsley (chopped fine); Hot sauce (Melinda’s is the actual brand used in the chain, if you can’t find it use Tabasco, or Frank’s Red Hot Sauce)

January 23rd, 2019 | By Karen | Appetizers | 64 Comments

THIS POST WAS LAST UPDATED: February 28th, 2019

Pin3K

Share272

THIS right here is the genuine, authentic recipe for Montana’s famous antojitos. It’s not a copycat, not a guestimate recipe, this is the real deal. You will LOVE these gooey, delicious morsels.

Skip right to the recipe.

The same extravaganza that brought us Janet Jackson, Prince, Beyoncé, Lady Gaga, Madonna, anddddd The Who is bringing us … Maroon 5.

Um.

So I won’t be watching the Superbowl this year but I know a lot of other people will be because they actually watch it for the football. THIS snack is a MUST eat whether you’re going to a Super Bowl party or just sitting on your own couch for the game.

It was a bit of a “thing” for me to get this recipe so I do hope you’ll make it.

There was a certain fella in my extended family. We’ll call him … Uncle Shifty. Not for any reason in particular. It just suited him. Well, Uncle Shifty used to manage a Montana’s restaurant chain where they served deliciousssss antojitos. Really good antojitos. Don’t know what an antojito is? Don’t worry about it. If you like tasty, delicious appetizer treats you’ll like em.

They’re like the ultimate Super Bowl food. They’re spicy, filling and you can eat them with your fingers while screaming and jumping up and down on the couch, STILL leaving your other hand for holding a beer.

At the time of his employment at the restaurant we didn’t see Uncle Shifty on a regular basis, but when we did he’d sometimes show up with an antojito or two. Once for Christmas he showed up with 30 of the snacks. Sadly I didn’t have room in my freezer for them. So I gave away 5 steaks to free up room. Yes. They’re that good.

Every time I got one of those crispy tubes of creamy spiced Mexican perfection I’d scarf it down, throw my hands in the air and scream “done!”, Survivor-style. The drawback to this (aside from looking like a lunatic) was I never took the time to actually look inside one to see what made it taste so good.

So after years … and I mean years of asking Uncle Shifty what was in these chain restaurant antijitos I got the entire recipe. Or more specifically earned the entire recipe. It was a struggle on many levels.

When Uncle Shifty would call the house I’d ask about the antojitos. One phone call with him I might get the first 3 ingredients and then a story about his new car. The second phone call I might get the oven temperature and a recap of his latest sexual escapade. This went on and on. I heard a lot of things I didn’t need to know in order to get this recipe and now I’d like to share it with you. The recipe that is, not the accompanying stories. On one condition; you scarf it down … the first one anyway.

These antojitos are given their creaminess in the best possible way – with cream cheese!

Then you have a bunch of very finely diced peppers and onions.

A handful of gooey, cheddar cheese and a few other things round them out.

Then it’s just a matter of rolling them up and baking them in the oven.

I make a TON of these for every Christmas Eve. I always fully intend to serve them all but at the last minute throw 3/4’s of them in the freezer for myself when no one is looking.

They’re that good. They’re greedy good.

Montana’s Antojitos Recipe

Print Recipe

5 from 1 vote

Antojitos

These crispy on the outside, filled with flavour and gooey on the inside antijitos can either be a meal themselves, or a nice side to a Mexican meal. But what they're BEST for is an appetizer. These antojitos can be preassembled then frozen until you're ready to cook them.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Appetizer

Cuisine: Mexican

Servings: 8 servings

Calories: 374kcal

Author: Karen

Ingredients

8 large Flour tortillas white crisps up the best but whole wheat if you lean that way
1 package Cream cheese either spreadable, or regular left out to soften a bit
16 Pickled jalapeno peppers diced very fine
2 jalapeno peppers diced very fine
1 red pepper diced very fine
1 red onion diced very, very small
1 bunch green onions sliced very thin
1.5 cups Shredded cheddar cheese
1 bunch Parsley chopped fine
Hot sauce Melinda’s is the actual brand used in the chain, if you can’t find it use Tabasco, or Frank’s Red Hot Sauce

Instructions

Spread tortilla with a layer of cream cheese. Not too little, not too much.
Dot with hot sauce. Use a lot of you like things hot, use little if you don't. Using a small icing spatula or knife, spread the hot sauce out over the whole tortilla so it’s even.
Systematically top with remaining ingredients. Because you have so many ingredients, you don’t need to load them on. Just a nice amount. Your tortilla should be filled with toppings but not so full they're building up over each other. Go easy on the jalapenos if you don’t like too much heat.
Roll the tortilla up like a cigar. A big fat cream cheese filled cigar.
Lay seam side down on a cookie sheet and bake for 20-30 minutes at 350 degrees. For extra crispiness brush the antojitos with olive oil before cooking.
Once the antojito is cooked and has cooled slightly, slice on the diagonal into 6 to 8 pieces. Serve with sour cream.

Notes

It’s important to dice all the ingredients very small and evenly so they cook through. If they’re too big they’ll be uncooked and crunchy. You may have some leftover ingredients (red onions and peppers) and may need to dice up some more (pickled jalapenos).

There are things I now know about Uncle Shifty that I can never unknow so please, do me a favour and share this recipe with everyone you know. It will ease my mind to know that what I have endured will have helped at least one person to have a tasty snack.

→Follow me on Instagram where I often make a fool of myself←