Name: Mini Chicken Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 12 street taco size corn tortillas, approximately 4-inch; 3 tablespoons vegetable or canola oil, or as needed; 16 ounce can traditional refried beans, i used just shy of 1 can; 2 cups shredded rotisserie chicken breast meat; 2 cups shredded cheese, sharp cheddar, monterey jack; ⅓ cup sour cream, or as needed; ¼ cup finely diced red onion, or as needed; ¼ cup chopped or torn cilantro leaves, or as needed; 6 cherry or grape tomatoes, chopped into small pieces; hot sauce, i used cholula

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Mini Chicken Tostadas are the perfect bite-sized treat that delivers on taste and simplicity, making them a hit for any occasion. Picture crispy corn tortillas layered with savory refried beans, succulent rotisserie chicken, and gooey melted cheese – a combination that’s bound to have everyone coming back for more. These mini delights are not just delicious; they’re also incredibly easy and quick to prepare, making them a fantastic option for busy weeknights or casual gatherings with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mini Chicken Tostadas
Storing & Reheating
Chef’s Helpful Tips
Mini Chicken Tostadas

I first stumbled upon Mini Chicken Tostadas during a casual get-together, and I was immediately taken by how much flavor they packed in such a small bite. The vibrant colors of the toppings and the satisfying crunch of the tortillas made them hard to resist. Whether you are entertaining guests, craving a snack, or simply looking for a fun weeknight meal, these mini tostadas are the answer. They’re budget-friendly, easy to throw together, and they always leave a lasting impression. So, let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 30 minutes of cooking, these tostadas are a breeze to whip up.
Irresistible Flavor: The combination of creamy refried beans, flavorful chicken, and melty cheese creates a deliciously satisfying bite.
Eye-Catching Appeal: These mini tostadas look vibrant and inviting, perfect for impressing guests or adding fun to family meals.
Flexible Serving: Great as an appetizer, snack, or even a main dish, these tostadas are versatile enough for any occasion.
Diet-Friendly Options: Adapt them easily for gluten-sensitive diets by using gluten-free tortillas.

Ingredients You’ll Need

12 street taco size corn tortillas (approximately 4-inch): These provide the perfect crunchy base for your tostadas. Choose ones that are fresher for the best taste.
3 tablespoons vegetable or canola oil: This helps crisp up the tortillas in the oven. You can use olive oil for a different flavor if preferred.
16-ounce can traditional refried beans: The creamy texture adds depth and richness. You could substitute with black beans for a different flavor or homemade refried beans if you have them on hand.
2 cups shredded rotisserie chicken breast meat: Using pre-cooked chicken saves time and adds an incredible flavor. Feel free to use leftover cooked chicken as well.
2 cups shredded cheese (sharp cheddar, Monterey Jack): This combination melts beautifully and adds a comforting cheesiness to your tostadas. Use your favorite cheese blend if desired.
⅓ cup sour cream: A dollop on top adds creaminess and balances flavors. Greek yogurt can be used for a healthier alternative.
¼ cup finely diced red onion: Adds a bit of crunch and zest. If red onion is too sharp for your taste, consider using green onions instead.
¼ cup chopped or torn cilantro leaves: Fresh herbs brighten up the dish. If you’re not a fan of cilantro, fresh parsley is a good substitute.
6 cherry or grape tomatoes (chopped into small pieces): These sweet bursts of flavor complement the savory elements well.
Hot sauce (Cholula recommended): The perfect finishing touch to add heat. Use your favorite variety for a personal twist.

How to Make Mini Chicken Tostadas

Prep the Baking Sheet: Line a large baking sheet with foil to make cleanup a breeze. Preheat your oven to 450 degrees F, ensuring it’s hot enough to crisp up those tortillas beautifully.

Oil the Tortillas: Brush both sides of the 12 street taco size corn tortillas with 3 tablespoons of vegetable or canola oil. Arrange the tortillas closely on the baking sheet. They will shrink slightly during the first bake, so don’t worry if they seem overcrowded.

Bake the Tortillas: Place the baking sheet in the oven and bake the tortillas for about 9 to 10 minutes, watching for them to firm up without becoming overly brown. You want them to be sturdy enough to hold toppings but not completely crispy yet.

Cool and Layer: Once baked, remove the tortillas from the oven and let them rest for about 5 minutes, just until they’re cool enough to handle. Flip each tortilla over and spoon on some refried beans, followed by a generous layer of shredded rotisserie chicken and a sprinkle of cheese.

Final Bake: Return the baking sheet to the oven and bake for an additional 5 to 6 minutes. You’ll want to ensure the beans and chicken are heated through and the cheese is melted and bubbly.

Top and Serve: After removing from the oven, top each mini tostada with about a teaspoon of sour cream, some finely diced red onion, two pieces of chopped cherry tomato, and a sprinkle of fresh cilantro. Serve with your favorite hot sauce on the side for that extra kick!

Storing & Reheating

These Mini Chicken Tostadas can be stored at room temperature for up to 2 hours if not topped, or in the refrigerator for 3 to 4 days if wrapped tightly in foil or in an airtight container. For longer preservation, you can freeze the uncooked assembled tostadas for up to 3 months; just bake straight from the freezer, adding a few extra minutes to the baking time. When reheating, simply pop them back in a preheated oven at 350 degrees F for about 10 minutes, or until heated through. Note that the texture might be a tad softer after storage, but crisping them up in the oven can help revive some of that crunch.

Chef’s Helpful Tips

To achieve the perfect crispy tortilla texture, ensure your oven is fully heated before baking the tortillas.
Avoid overcrowding the baking sheet when baking, as this can lead to uneven cooking.
If you’re making these ahead of time for a party, prep the toppings and store them separately until ready to serve for maximum freshness.
Use room temperature ingredients for better melting of cheese and easier spreading of refried beans.
Consider adding toppings like jalapeños or avocado for an extra flavor boost if you like it spicy or creamy.

The simplicity and deliciousness of Mini Chicken Tostadas make them a standout choice for any occasion. With their impressive crunch and vibrant toppings, they offer a delightful feast for both the eyes and the palate. Don’t hesitate to get creative with the toppings, as they can really let your personality shine through. Whether it’s a family dinner or a gathering with friends, these tostadas are sure to satisfy every guest and leave them smiling.

Recipe FAQs

Can I use different types of tortillas?

Absolutely! While corn tortillas are traditional and provide a lovely crunch, you can use flour tortillas for a softer texture. Just adjust the baking time slightly, as flour tortillas may need a shorter cooking time to avoid becoming too crisp.

Can I make these vegetarian?

Yes, you can easily make these Mini Chicken Tostadas vegetarian by omitting the chicken and doubling up on the refried beans or adding black beans. Top with extra veggies like bell peppers, corn, or avocado for a hearty and satisfying dish.

How can I make these tostadas spicier?

If you love heat, consider using spicy refried beans, adding jalapeño slices as toppings, or drizzling more hot sauce over the tostadas before serving. You could also experiment with smuggling diced chili peppers into the chicken mixture!

What’s the best way to get the tortillas crispy?

For the crispiest tortillas, make sure to brush both sides with oil and bake at a high temperature. Keeping an eye on them while baking is crucial—remove them as soon as they begin to firm up, as they will continue to crisp while cooling.