Mini Chicken Tostadas
Mini Chicken Tostadas are a delightful twist on traditional Mexican fare, bringing together crispy corn tortillas, savory refried beans, and tender rotisserie chicken in a bite-sized format that’s perfect for sharing. The satisfaction of layering these mini tostadas with melted cheese, vibrant tomatoes, and zesty sour cream makes every bite feel like a fiesta. Every bite delivers an explosion of flavors, creating a sensation that’s irresistible and full of home-cooked goodness.
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I discovered this recipe during a casual get-together, where we needed a quick yet impressive appetizer. It quickly became a favorite because they’re not just easy to whip up but are always a hit with guests and family alike. If you’re looking for something that’s perfect for parties, game nights, or even an easy family dinner, I invite you to try making these Mini Chicken Tostadas. You won’t be disappointed!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this dish in just about 40 minutes, perfect for any weeknight or last-minute gathering.
- Irresistible Flavor: The combination of creamy refried beans, tender chicken, and gooey cheese makes for a mouthwatering bite every time.
- Eye-Catching Appeal: These mini tostadas are visually stunning, making them perfect for impressing guests at your next gathering.
- Flexible Serving: Great for appetizers, snacks, or even a fun meal, they fit perfectly into any occasion.
- Diet-Friendly Options: You can easily customize for dietary needs by using gluten-free tortillas or dairy-free cheese.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approx. 4-inch): Small tortillas provide a great foundation and are easy to hold. Feel free to use flour tortillas if you prefer.
- 3 tablespoons vegetable or canola oil: This oil is used to brush the tortillas for a bit of crispness. Olive oil can also work, though it might alter the flavor slightly.
- 16-ounce can traditional refried beans: These beans add creaminess and a delicious depth of flavor. You can swap for black beans if you’re looking for a different taste or texture.
- 2 cups shredded rotisserie chicken breast meat: Perfect for a quick prep, rotisserie chicken saves time. Grilled chicken works too if it’s what you have on hand.
- 2 cups shredded cheese (sharp cheddar or Monterey Jack): A mixture gives a nice flavor balance. Feel free to use a dairy-free alternative if you prefer.
- ⅓ cup sour cream: Adds creaminess and tanginess to the tostadas. Greek yogurt is a great substitute for a healthier twist!
- ¼ cup finely diced red onion: Adds a wonderful crunch and bites of flavor. If you want a milder taste, use green onions instead.
- ¼ cup chopped or torn cilantro leaves: This herb adds freshness and a pop of color. You can skip it if you’re not a cilantro fan.
- 6 cherry or grape tomatoes, chopped into small pieces: Their sweetness balances the other flavors. Pick your favorite variety for a little twist!
- Hot sauce (like Cholula): Just a touch adds the perfect heat. Adjust to your preferred spice level!
How to Make Mini Chicken Tostadas
Prepare the Baking Sheet: Line a large baking sheet with foil for easy cleanup and preheat your oven to 450 degrees F.
Brush the Tortillas: Lightly brush both sides of the tortillas with vegetable or canola oil and arrange them closely on the prepared baking sheet. Don’t worry if they seem a bit crowded; they’ll shrink slightly during the baking process.
First Bake: Bake the tortillas for 9 to 10 minutes, watching closely until they are firm but not too browned. They’ll crispen up as they cool and during the second bake.
Cool Slightly: Take the baking sheet out of the oven and let the tortillas rest for about 5 minutes. This allows them to cool enough to handle, ensuring you don’t burn yourself!
Layer the Toppings: Carefully flip each tortilla over and spread a generous layer of refried beans over each one. Top with chicken and a sprinkle of cheese, making sure each mini tostada is well covered.
Final Bake: Return the loaded tortillas to the oven and bake for an additional 5 to 6 minutes. This will heat everything through and melt the cheese beautifully, ensuring a perfect gooey topping.
Add Final Touches: Once they’re out of the oven, add a little dollop of sour cream on top of each tostada, followed by diced onions, a couple of pieces of chopped tomatoes, and a sprinkle of fresh cilantro. Don’t forget a drizzle of hot sauce for that extra kick!
Storing & Reheating
To store Mini Chicken Tostadas, keep them in an airtight container at room temperature for a couple of hours. For longer storage, refrigerate them in a glass container for up to 3 days. If you need to freeze them, wrap them tightly in plastic wrap and store in a zip-top bag for up to 3 months. When you’re ready to enjoy them again, reheat in the oven at 350 degrees F for about 10 minutes or until warmed through. Keep in mind that the texture may change slightly; adding fresh toppings right before serving can help revive their flavor.
Chef’s Helpful Tips
- Make sure to brush the tortillas with oil to help them crisp during the baking process.
- If the refried beans are too thick, add a splash of water to help spread them easily.
- Rotate your baking sheet halfway through the cooking time for even baking.
- Allow the tostadas to cool slightly before adding sour cream and veggies to prevent them from wilting.
- Feel free to mix in extras like jalapeños or olives for a different flavor twist.
Mini Chicken Tostadas are sure to become a go-to recipe for gatherings or even casual dinners at home. Their easy preparation and vibrant flavors will please both the eyes and the palate. Don’t hesitate to experiment with toppings or sauces to make them your own! Whether you share them with friends or savor them solo, enjoy every tempting bite!
Recipe FAQs
Can I use different types of tortillas?
Absolutely! While I recommend corn tortillas for a traditional flavor, you can use flour tortillas if you prefer. Gluten-free options are also available; just make sure they’re sturdy enough to hold the toppings.
How can I make these vegetarian?
To make vegetarian mini tostadas, simply omit the chicken and load up on additional beans and toppings. Try adding sautéed vegetables or using grilled mushrooms for an extra hearty filling.
Can I prep these in advance?
Yes, you can prepare the toppings ahead of time! Pre-assemble the tostadas with beans and chicken, cover them tightly, and store in the fridge. Bake them just before serving for fresh, melty goodness!
Is there a way to make them spicier?
If you’re a fan of spice, consider adding diced jalapeños or switching to a spicier hot sauce. You can also mix some crushed red pepper into the refried beans for an added kick!
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📖 Recipe Card
Mini Chicken Tostadas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini tostadas 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Description
These Mini Chicken Tostadas are a delightful mix of crispy tortillas, tender chicken, and melted cheese, perfect for a quick and satisfying meal any day of the week.
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
- 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, as desired
Instructions
- Line a large baking sheet with foil for easy cleanup and preheat the oven to 450 degrees F.
- Brush both sides of the tortillas with oil and arrange them on the prepared baking sheet, keeping them close together. Bake for 9 to 10 minutes until they are firm but not overly browned.
- Allow the tortillas to rest for about 5 minutes until cool enough to handle. Then, flip them over.
- Spread refried beans on each tortilla, followed by shredded chicken and cheese. Return them to the oven and bake for an additional 5 to 6 minutes, until heated through and cheese melts.
- Top each mini tostada with a dollop of sour cream, diced onion, two pieces of cherry tomato, and a sprinkle of cilantro. Serve with hot sauce.
Notes
For extra crunch, make sure not to overbake the tortillas during the first round.
Feel free to customize toppings based on your preferences, such as adding jalapeños or guacamole.
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Sugar: 1g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
