In Mexico they refer to any finger food or handheld street food as antojito. It literally means “little cravings.” In Canada when we order antojitos you will get cheesy goodness wrapped in a tortilla, baked and cut into pinwheels usually served with sour cream or salsa.
Here is a little twist on the delicious cheese filled appetizer using Eudora’s butter chicken sauce!
1 jar Eudora’s Butter Chicken Sauce
4 chicken thighs (skinless or skin removed)
1 x 8 oz container or box of cream cheese, softened
1 cup shredded cheddar cheese
4 large (10 inch) tortillas (we used spinach flavoured tortillas for the colour, but tomato or plain are also great)
1-2 tbsp butter (to cook chicken)
salt and pepper to taste
Place a medium size sauce pan on the stovetop and put on medium heat.
Sprinkle both sides of the chicken thighs with some salt, you may add a little pepper as well if you choose.
Melt the butter in the pan and when the butter has melted and just starting to bubble add the chicken.
We want to brown the chicken a little first to add some great flavour before adding the sauce. Cook the chicken for 2-3 minutes per side or until the chicken has browned.
Now add the butter chicken sauce, be careful as the butter may splash. To get all the saucey goodness from the jar fill the jar about halfway with water, close the lid of hte jar and shake. Add this to the pan as well. Don’t worry the sauce will reduce as it cooks.
Turn the heat down to medium-low and cover with a lid, let the chicken cook for about 20-25 minutes turning or rearrangeing the chicken every 5-10 minutes to ensure even cooking.
You can also use left over chicken from another meal that is already cooked and just let it simmer in the butter chicken sauce for 5-10 minutes to reheat. I often make a whole roast chicken (or buy one fully cooked from the store) and use it for multiple meals, this will save you some time
Once the chicken is cooked it should pull off the bone with a fork. If it does not shred into as small pieces as you like you may need to chop up the chicken a little.
Spread 1/4 cup of cream cheese evenly on each tortilla
Then spread the shredded chicken evenly on each tortilla and sprinkle with cheese
Roll up the torillas and place in a caserole dish or on a baking tray and bake at 350 for about 10 minutes
Allow to cool so that you can handle the tortillas and slice into 1 inch thick slices.
Fan the pinwheels out onto a serving tray or on a plate.
Eat as is or if you like mix some Eudora’s tomato chutney with sour cream and place a dollop in hte middle of the plate for dipping!