We are recreating one of our favourite Montana's BBQ & Bar appetizers at home (in Canada). They called it Antojitos. We added spicy marinated chicken to our antojitos to make it more of a meal. A perfect back to school snack!

ANTOJITOS RECIPE

INGREDIENTS
• 1 cup Green Pepper (finely diced)
• 1 cup Red Bell Pepper (finely diced)
• 1 Jalapeno Pepper (finely diced, removed seeds if you don't like it spicy)
• 1 1/2 cup Cream Cheese (Room Temperature)
• 1 tsp Garlic Powder
• 1 tbsp Tex-Mex Seasoning
• 1 cup Monterey Jack Cheese
• 6 Large Flour Tortillas
• 4 cups Diced Spicy Chicken (recipe below)

INSTRUCTIONS
• Preheat the oven to 350 degrees F.
• Combine cream cheese, garlic powder, tex-mex seasoning and the diced peppers, and Monterey Jack Cheese into a mixing bowl
• Spread the filling evenly onto a tortilla leaving 1 inch on the outer edge untouched
• Add about 1/2 cup of diced chicken (recipe below)
• Roll tightly
• Cut the two outer edges and cut into 4 equal size pinwheels
• Bake in the oven for 15 minutes

SEASONED CHICKEN RECIPE

INGREDIENTS
• 6 Boneless Chicken Thighs
• 1 tsp Onion Powder
• 2 tsp Ground Paprika
• 1 tsp Ground Cumin
• 1 tsp Dry Thyme
• 1 tsp Cayenne Pepper
• 1 tsp Dry Oregano
• 1 tsp Tex-Mex Seasoning
• 2 tbsp Vegetable Oil
• 1 tsp Garlic Powder

INSTRUCTIONS
• Combine all of the dry ingredients in a mixing bowl
• Add vegetable oil and mix
• Coat the chicken and marinate for at least 1 hour in the fridge
• Heat oil in a heavy-based skillet or pot over medium-high heat and cook the chicken
• Cool the chicken for ten minutes before dicing it into small pieces


DIPPING SAUCE
• Sour Cream
• Pesto Sauce


Music:
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