Mini Chicken Tostadas
Mini Chicken Tostadas are a delightful twist on classic Mexican flavors, packed into tasty little bites. With a crispy base of street taco-size corn tortillas topped with savory refried beans, shredded rotisserie chicken, and melty cheese, these mini tostadas offer the perfect balance of crunch and creaminess. You can whip them up in no time, making them an excellent option for a busy weeknight dinner or a fun appetizer at your next gathering.
Table of Contents
I first stumbled upon the idea of mini tostadas when I was searching for a quick snack to satisfy my family’s cravings for something hearty yet not too filling. The beauty lies in their versatility; you can load them up with your favorite toppings, making them a crowd-pleaser at any occasion. Plus, they are budget-friendly and easy to customize, ensuring that everyone can enjoy their own unique creation. I can’t wait for you to try these Mini Chicken Tostadas; they’re sure to become a go-to in your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, perfect for a last-minute meal or snack!
- Irresistible Flavor: The combination of savory beans, juicy chicken, and melted cheese will have your taste buds dancing.
- Eye-Catching Appeal: These mini tostadas are super cute and fun, attracting both kids and adults alike.
- Flexible Serving: Ideal for parties, game days, or even a quick weeknight dinner—these tostadas fit any occasion!
- Diet-Friendly Options: Easily make them vegetarian by omitting chicken and loading up on extra veggies!
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4 inches): These are perfect for a bite-sized treat. Corn tortillas add authentic flavor; flakier or softer varieties can be substituted, but ensure they are sturdy enough to hold toppings.
- 3 tablespoons vegetable or canola oil: This oil helps to crisp up the tortillas; you can also use olive oil for a different flavor.
- 16-ounce can traditional refried beans: Adds a creamy layer; feel free to use black beans or pinto beans for a fun variation.
- 2 cups shredded rotisserie chicken breast meat: Perfect for adding flavor without the need to cook chicken yourself. If you prefer, cooked shredded turkey works just as well.
- 2 cups shredded cheese (sharp cheddar or Monterey Jack): Both cheeses melt beautifully; mix them for an extra cheesy experience!
- ⅓ cup sour cream: A creamy topping that adds richness; substitute with Greek yogurt for a healthier twist.
- ¼ cup finely diced red onion: Adds crunch and a bit of bite. You can use green onions for a milder flavor.
- ¼ cup chopped or torn cilantro leaves: Fresh cilantro brightens the dish; consider omitting it if you’re not a fan, or use parsley as an alternative.
- 6 cherry or grape tomatoes, chopped into small pieces: Perfect for adding a fresh, juicy element; any small tomato variety works great here.
- Hot sauce (I used Cholula): Provides a nice kick. Use whichever hot sauce you love best, or leave it off for a milder option.
How to Make Mini Chicken Tostadas
Preheat the Oven: Begin by lining a large baking sheet with foil for easy cleanup, and preheat your oven to 450 degrees F. This high temperature is crucial for crisping up those tortillas perfectly.
Prepare Tortillas: Brush both sides of the 12 street taco size corn tortillas with 3 tablespoons of oil. Place them on the prepared baking sheet; they can be close together since they will shrink a little during baking. Bake for 9 to 10 minutes, keeping an eye on them until they are firm but not overly browned.
Cool and Flip: After baking, remove the sheet from the oven and let the tortillas rest for about 5 minutes, allowing them to cool slightly. This makes them easier to handle before flipping them over.
Spread the Filling: Once cool, carefully flip the tortillas over. Spread each one with about 1 tablespoon of the refried beans, then top generously with 2 cups of shredded rotisserie chicken and sprinkle with 2 cups of shredded cheese, making sure each tostada gets its share of toppings.
Final Baking: Return the filled tostadas to the oven, baking them for an additional 5 to 6 minutes, or until the beans and chicken are heated through and the cheese is beautifully melted and bubbling around the edges.
Add the Toppings: Once out of the oven, top each mini tostada with a dollop of approximately 1 teaspoon of sour cream. Add a few pieces of diced red onion, 2 pieces of cherry tomato stuck right into the sour cream, and sprinkle with torn cilantro leaves. Serve with hot sauce on the side for those who like a dash of heat.
Storing & Reheating
To keep your tostadas fresh, store them at room temperature for a few hours if you plan to eat them soon. For longer storage, refrigerate in an airtight container for up to 3 days. If you’re looking to freeze them, place them in a single layer in a freezer-safe bag for up to 3 months. When ready to eat, reheat in the oven at 350 degrees for about 10 minutes; this will help maintain their crispy texture, but do note that toppings may lose some freshness.
Chef’s Helpful Tips
- Be careful not to overbake the tortillas when first crisping them; they should be firm but not dark.
- If you want to prep them in advance, assemble the mini chicken tostadas but wait to bake until you’re ready to serve.
- Ensure the refried beans are warmed before spreading; it makes them easier to work with and helps heat everything up during the final bake.
- For a fun twist, add jalapeños or olives to the toppings to give them an extra kick.
- Experiment with different cheeses like pepper jack or a blend of taco cheese for a distinct flavor.
These Mini Chicken Tostadas are a fun and versatile dish that packs a punch on flavor while also catering to various tastes and dietary preferences. Whether you enjoy them as a bite-sized party snack or a quick dinner option, there’s no denying their fiery allure. I encourage you to play around with the toppings and make them your own! Enjoy every delicious bite, and may they bring joy to your table.
Recipe FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas offer an authentic flavor, flour tortillas can be used for a softer texture. Just keep in mind they may not crisp up as much.
Can I prepare the tostadas ahead of time?
Yes! You can prepare the tostadas ahead by assembling them up until the final baking step. Store them in the refrigerator until you’re ready to bake—this is a great way to save time during busy meal prep.
What other toppings can I add?
Feel free to get creative! Consider adding shredded lettuce, diced avocados, guacamole, or sliced jalapeños for some extra flavor and texture.
How do I know when my tostadas are done?
Your tostadas will be finished baking when the cheese is melted and bubbly, and the edges of the tortillas are lightly golden. Keep an eye on them during the last minutes to avoid burning!
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📖 Recipe Card
Mini Chicken Tostadas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizers
- Method: Baked
- Cuisine: Mexican
Description
These Mini Chicken Tostadas offer a burst of flavor with simple preparation. Using rotisserie chicken, cheese, and vibrant toppings, they make a quick dinner option or a delightful appetizer for gatherings.
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, i used cholula
Instructions
- Preheat your oven to 450 degrees F and line a large baking sheet with foil for easy cleanup.
- Brush both sides of the tortillas with oil and arrange them closely on the prepared baking sheet. Bake for 9 to 10 minutes until firm but not overly crispy.
- Remove the baking sheet and let the tortillas cool for about 5 minutes.
- Flip the tortillas over, then spread each one with refried beans and top them with rotisserie chicken and cheese. Return to the oven and bake for an additional 5 to 6 minutes until heated through and cheese is melted.
- Top each mini tostada with a dollop of sour cream, a sprinkle of diced onion, two cherry tomato pieces, and a bit of cilantro. Serve warm with hot sauce.
Notes
These tostadas can be customized with your favorite toppings such as avocado or more vegetables.
Leftover tostadas can be stored in the refrigerator and reheated in the oven for best results.
Feel free to use different types of cheese based on your preference.
Nutrition
- Serving Size: 1 tostada
- Calories: 152
- Sugar: 1g
- Sodium: 334mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 21mg
