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Old 06-13-2006, 07:09 PM   #11
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Quote:
Originally Posted by Constance
A good guacamole ...would also be good with them.
OF COURSE! DUHHHHHHH. I make a kick *** guacamole! Maybe an avocado dip, not as chunky. Puree avocados and my spices in with sour cream or plain yogurt. MUST. EXPERIMENT. Thanks!
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Old 06-14-2006, 06:01 PM   #12
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We used to make a thing called a mexican club it was a tortilla with a layer of sliced turky,grated cheddar and bacon bits rolled into a roll.All you did was microwave till hot and cut in half and serve with salsa,guacamole and sourcream
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Old 08-28-2006, 11:49 AM   #13
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Just wondering if anyone tried making these yet?

I've had these antojitos at Montanas once as well as a pub around here that makes them similar

I can't find a recipie either. They are very creamy...so it's not just shredded cheese in them. They obviously have a cream cheese base.

As for just using sour cream for dipping, i find it the best. These are usually somewhat spicy so the sour cream balances it....it also doesn't overwhelm the flavour...which something like a cheese sauce or salsa would. The basil sour cream sounded so strange when i first saw it(the place we normally have them it's just normal sour cream) but it actually works
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Old 08-28-2006, 11:56 AM   #14
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The description on Montana's website says it's baked then sliced. The photo supports that.
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Old 08-28-2006, 07:06 PM   #15
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I made something very similar last week.
Use a big burrito tortilla ( I think they're about the size of a dinner plate).
Mix together all the "stuffing" ingredients first and plaster all over the bottom 2/3rds of the tortilla. Roll up and brush with butter/olive oil/ lard/ veg. oil.
Place into an oven dish and bake at 375 for about 15 minutes, until the top of the burrito becomes brown. Ready!

I'd avoid the "sour cream and basil" thingy like the plague, however. All that protein, fat, carbohydrate, bla, bla, screams out for a fresh tomato salsa. OR a fresh fruit salsa / try making a salsa with oranges, a little raw carrot , red onion and lime/lemon juice. (Yum)

Or serve with an olive oil/grapefruit/garlic dipping sauce.

Cut the fat!!
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Old 09-05-2006, 06:20 PM   #16
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I ate them.

The Antojitos at Montana's are pretty much THE reason to go to Montana's. Well, that and they have a deep-fried cheesecake that is also pretty unbelieveable. The main course is just what we have between the Antojitos and the deep-fried cheesecake, so we try to have something light.

So, first of all, they are fantastic. They definately have a cream cheese base, and while there are flecks of cheddar cheese, green onions, red peppers, parsley and jalapenos mixed into it, they're holding out on some secret ingredients.

The tortilla is definately baked. It's dry-crispsy, and doesn't look like any oil or butter was brushed on it.

The dip is just sour cream, and the "basil" dip referred to is merely a little blop on top as decor. Tastes like a blob of pesto sauce.

I think they must freeze them solid, then blast them in a convection oven. They definately cut them after baking, because you can see little fragments of crispy tortilla in the filling, and see what direction they were cut in.

Not sure how they prevent the filling from oozing out the ends, because they don't serve you the ends.

They're served to you in a cast iron skillet, piping hot. They're way too hot to pick-up, and by the time they've cooled enough to eat one, the middle is warm. But I think this supports my frozen-solid before baking theory.

They're also quite hot in comparison to the rest of the menu, or indeed any chain of the parent company.

I suspect the deep-fried cheese cake is along the same line. The take a square slab of cheese cake, complete with the graham crumb base, freeze it rock solid, wrap it in a tortilla, then deep fry it golden brown. The cheese cake remains cool, but starting to get a little soft. Topped with powdered sugar, a drizzle of chocolate sauce, and a garnish of whipped cream.

It's a real big dessert, after we tried it the first time, we always just split one now.

Found this site, also looking for a basic recipe for Antojitos that I can tweak to taste like this one.
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Old 09-07-2006, 12:47 PM   #17
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Quote:
Originally Posted by Noah
So, first of all, they are fantastic. They definately have a cream cheese base, and while there are flecks of cheddar cheese, green onions, red peppers, parsley and jalapenos mixed into it, they're holding out on some secret ingredients.

I think they must freeze them solid, then blast them in a convection oven. They definately cut them after baking, because you can see little fragments of crispy tortilla in the filling, and see what direction they were cut in.

Not sure how they prevent the filling from oozing out the ends, because they don't serve you the ends.

They're served to you in a cast iron skillet, piping hot. They're way too hot to pick-up, and by the time they've cooled enough to eat one, the middle is warm. But I think this supports my frozen-solid before baking theory.

They're also quite hot in comparison to the rest of the menu, or indeed any chain of the parent company.
I agree...there is something in there that you just can't see or figure out. I've hunted for a recipie and can't find anything either.

You didn't get the ends? I've gotten the ends when ever I've gotten them. They're just kinda pressed together...I've gotten some orders with both ends, and some with only one? But I get the ends. They're my favourite part cuz they're so crunchy...and easier to hold when they're hot :)
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Old 12-27-2006, 09:25 PM   #18
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Thumbs up

Montana's is my absolute favourite place to eat and the antijitos are to die for. We liked them so much the manager gave us the ingredients.
They are made with 1/2 cup cheddar,1 cup cream cheese,1/8c green onions, 1/8 c green pepper, 1/8c red pepper, 1/8 c jalepeno peppers. You mix the cream cheese, onions and peppers together, spread over tortilla, sprinkle cheddar over top, roll up, score the top of the roll 6 times, bake in 375 oven for 4 minutes.
I've made them several times since getting the recipe and they have turned out well.
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Old 12-28-2006, 08:49 AM   #19
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Oh my goodness!! What a lot of fun to be had before New Year's Eve!!! (glad I haven't written my menu in stone... ;) )

and I'm thinking the two things to keep in mind making these is - be sure to score them before baking and to bake them in a cast iron skillet.
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Old 02-23-2007, 06:09 PM   #20
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The Fireside Antojitos are one of my favorite appetizers. I get them every time I go to Montanas even if I know I will overeat. I have also tried to make them at home a few times, but they never taste as good. It looks like they bake them as a whole roll until the tortilla shell gets a little crispy and the cheese melts a bit, then cut after baking on an angle so that they have a point for dipping. They give you a side dip of sour cream with what looks like a pesto drizzle over the top of the sour cream. The dip is a key component to their great taste! I call these Mexican sushi..mmmmmmmmmmm
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