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

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, i used cholula

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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