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 a delightful twist on traditional tostadas, boasting a perfect blend of crispy, creamy, and savory elements. Each bite delivers a satisfying crunch, thanks to the mini corn tortillas, layered generously with flavorful refried beans, tender rotisserie chicken, and melting cheese. It’s a mouthwatering combination that elevates this dish far beyond the typical appetizer.

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
Recipe FAQs
Mini Chicken Tostadas

I first discovered this recipe at a casual gathering with friends, where the aroma of delicious food brought everyone together. The charm of these Mini Chicken Tostadas is not just their taste but also their accessibility; they’re simple to prepare, making them perfect for any occasion. Whether it’s game day, a festive gathering, or just a cozy evening at home, these little bites are sure to be a crowd-pleaser. Trust me, once you try them, you’ll find they become a staple in your recipe repertoire!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 30 minutes in total, you’ll have these mini delights ready in no time.
Irresistible Flavor: The combination of smoky chicken, creamy beans, and melty cheese creates a flavor explosion that’s simply irresistible.
Eye-Catching Appeal: These cute little tostadas are not only delicious but also look stunning on a platter—perfect for impressing guests.
Flexible Serving: Ideal as appetizers, snacks, or even a light meal, they fit into any day of the week effortlessly.
Diet-Friendly Options: Easily adaptable for different diets; consider swapping beans for avocado or using dairy-free cheese for vegan options.

Ingredients You’ll Need

12 street taco size corn tortillas (approximately 4-inch): These small tortillas form the base of your tostadas, providing the perfect crunch without being too filling.
3 tablespoons vegetable or canola oil: A light brushing of oil enhances the tortillas’ texture during baking, resulting in a satisfying crisp.
16 ounce can traditional refried beans: These creamy beans add a wonderful layer of flavor; feel free to try black beans or white beans as a substitute.
2 cups shredded rotisserie chicken breast meat: Rotisserie chicken is a time-saver and adds savory depth; you can also use grilled chicken if preferred.
2 cups shredded cheese (sharp cheddar, Monterey Jack): The melty cheese brings everything together. Try pepper jack for a spicy kick!
⅓ cup sour cream: This creamy topping adds richness; Greek yogurt is a great substitute if you’re looking for a lower-fat option.
¼ cup finely diced red onion: These onions provide a crisp bite and additional flavor; swap for green onions for a milder taste.
¼ cup chopped or torn cilantro leaves: Fresh cilantro elevates the dish with its fragrant notes; if you’re not a fan, parsley works well too.
6 cherry or grape tomatoes, chopped into small pieces: These bright pops of sweetness contrast nicely with the savory elements.
Hot sauce: A little drizzle of your favorite hot sauce adds an exciting kick that perfectly complements the flavors.

How to Make Mini Chicken Tostadas

Prepare the Baking Sheet: Line a large baking sheet with foil for easy cleanup. Preheat your oven to 450 degrees F; this high heat will help crisp the tortillas.

Oil the Tortillas: Brush both sides of the 12 corn tortillas with vegetable or canola oil, ensuring they’re evenly coated. Arrange them closely on the prepared baking sheet; they’ll shrink a bit during baking.

Initial Bake: Bake tortillas for 9 to 10 minutes or until they are firm yet not overly browned. They’ll crisp slightly as they rest.

Cool and Flip: Once baked, take them out and let them rest for about 5 minutes until they’re cool enough to handle. Flip each tortilla carefully to prepare for toppings.

Add Beans, Chicken, and Cheese: Spread a layer of refried beans on each tortilla, followed by 2 cups of the shredded rotisserie chicken and sprinkle with cheese. It typically melts beautifully, enhancing your tostadas’ appearance.

Final Bake: Return the mini tostadas to the oven and bake for an additional 5 to 6 minutes or until the chicken is heated through and the cheese is beautifully melted, bubbling at the edges.

Garnish and Serve: Carefully remove the tray from the oven and let them cool slightly. Top each mini tostada with about a teaspoon of sour cream, a smattering of diced red onion, and a couple of cherry tomato pieces stuck into the sour cream. Finish with a sprinkle of cilantro and serve with your favorite hot sauce for that extra kick!

Storing & Reheating

Store leftover Mini Chicken Tostadas at room temperature if you plan to eat them within a couple of hours. For longer storage, refrigerate them in an airtight container for up to 3 days. If you want to freeze them, wrap tightly in foil or plastic wrap and place in a freezer bag for up to 3 months. To reheat, bake in a preheated oven at 350 degrees F for about 10 minutes until warmed through; note that the texture may change slightly, but a fresh pop in the oven will revitalize them.

Chef’s Helpful Tips

Avoid over-oiling the tortillas, as too much will make them soggy instead of crispy.
When selecting rotisserie chicken, opt for the one that looks the most golden brown for flavor.
Prep your ingredients in advance, so assembly goes smoothly when the tortillas are ready.
If you’re using frozen tortillas, let them thaw completely before brushing with oil and baking.
Don’t skip the resting time during the first bake; it sets the foundation for crispiness.
Feel free to experiment with toppings—avocado, jalapeños, or different cheeses can enhance the flavors.

Mini Chicken Tostadas are all about simplicity and flavor. They’re a recipe that invites creativity, encouraging you to personalize with your favorite toppings or ingredients. Whether you’re hosting a gathering or whip them up just for fun, these little bites are sure to impress. So gather your ingredients, dive into this easy recipe, and delight in the delightful crunch paired with savory goodness!

Recipe FAQs

Can I use store-bought tortillas instead of making my own?

Absolutely! Store-bought corn tortillas are perfect for this recipe. Just make sure they are the smaller, street taco size for the best results. They save time and will still yield delicious tostadas.

How long do these Mini Chicken Tostadas last in the fridge?

These tostadas last up to 3 days in the fridge. Just make sure they’re stored in an airtight container to prevent them from getting soggy.

Can I use different meats besides chicken?

Of course! Feel free to substitute shredded pork, beef, or even roasted vegetables for a vegetarian option. Just ensure any meat you use is cooked through before layering on the tortillas.

What’s the best way to reheat leftovers?

To reheat leftovers, preheat your oven to 350 degrees F and bake for 10 minutes until heated through. This method helps retain the crispiness of the tortillas.