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, and shredded cheddar cheese. Add red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne if desired.

Spread an even layer of the filling onto each tortilla and roll tightly, then slice into five pieces.

Place the sliced antojitos on the baking sheet and bake for about 8 minutes until golden.

Switch to high broil and broil for about 5 minutes until crispy and golden.

Mix basil pesto with sour cream in a small bowl for the dipping sauce.

Transfer to a platter and serve with the dipping sauce.