Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.

In a large mixing bowl, combine softened cream cheese, diced green chilies, shredded cheddar cheese, finely chopped red onion, and bell pepper. Add sour cream, paprika, garlic powder, onion powder, and cayenne. Blend until smooth and creamy.

Take four flour tortillas and evenly spread one portion of the filling over each. Roll each tortilla tightly to encase the mixture inside.

Using a sharp knife, slice each rolled tortilla into five bite-sized pieces at a 45-degree angle.

Arrange sliced Antojitos seam-side down on the parchment-lined baking sheet and bake for 8 minutes.

Switch to high broil and broil the Antojitos for an additional 5 minutes until golden brown and crispy.

Allow Antojitos to cool for 2-3 minutes and serve warm with basil pesto mixed into sour cream for dipping.