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
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
- 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