Description
These Mini Chicken Tostadas are packed with flavor and made from simple ingredients like corn tortillas, rotisserie chicken, and melted cheese. Perfect for a quick dinner or a fun appetizer!
Ingredients
Scale
- 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
- â…“ 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
Instructions
- Line a large baking sheet with foil for easy cleanup. Preheat the oven to 450 degrees F.
- Brush both sides of the tortillas with oil and place them on the prepared cookie sheet, arranging them closely together.
- Bake for 9 to 10 minutes, until the tortillas firm up but are not overly browned. They will crisp up slightly as they rest and during the second bake.
- Remove the baking sheet and allow the tortillas to rest for about 5 minutes until they are cool enough to handle.
- Flip the tortillas and spread each one with refried beans, followed by chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes until heated through and the cheese is melted.
- Top each mini tostada with a small dollop of sour cream, diced onion, cherry tomatoes, and a sprinkle of cilantro. Serve with hot sauce.
Notes
For extra flavor, try using flavored refried beans.
Feel free to customize toppings with your favorite ingredients like jalapenos or olives.
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg