Instructions

1. Make sure the cream cheese is soft, at room temperature. Using a fork and plate, mash the cream cheese together with a few spoonfuls of sour cream (add enough sour cream to thin the cream cheese sufficiently to make a paste).
2. Add the diced jalapeno peppers to the cream cheese and mix thoroughly.
3. Add the shredded cheddar to the cream cheese and mix thoroughly.
4. Spread the cream cheese across one tortilla shell. Place the second shell on top of the first, about 2 inches off centre. Spread the cream cheese across the top of the second shell too.
5. Starting from the 'short' end, roll the tortillas into a tube.
6. Slice the tube into diagonal 1.5 inch slices.
7. Heat butter in a well-seasoned cast iron fry pan over medium heat.
8. Add the antojitos, cut-side-down in the butter. Once the edges brown, flip and brown the other side.
9. Remove to a plate and sprinkle with the cilantro.
10. Serve with the remaining sour cream and guacamole.
11. Make sure the cream cheese is soft, at room temperature. Using a fork and plate, mash the cream cheese together with a few spoonfuls of sour cream (add enough sour cream to thin the cream cheese sufficiently to make a paste).
12. Add the diced jalapeno peppers to the cream cheese and mix thoroughly.
13. Add the shredded cheddar to the cream cheese and mix thoroughly.
14. Spread the cream cheese across one tortilla shell. Place the second shell on top of the first, about 2 inches off centre.
15. Starting from the 'short' end, roll the tortillas into a tube.
16. Slice the tube into diagonal 1.5 inch slices.
17. Heat butter in a well-seasoned cast iron fry pan over medium heat.
18. Add the antojitos, cut-side-down in the butter. Once the edges brown, flip and brown the other side.
19. Remove to a plate and sprinkle with the cilantro.
20. Serve with the remaining sour cream and guacamole.