Mini Chicken Tostadas
Mini Chicken Tostadas are the ultimate bite-sized treat that effortlessly combine crunch, flavor, and comfort into one easy-to-make package. Picture this: a warm, crispy corn tortilla base glazed with savory refried beans, then topped with tender rotisserie chicken, gooey melted cheese, and an array of fresh garnishes. The best part? They only take about 30 minutes to prepare from start to finish, making them the perfect choice for a quick family dinner or a crowd-pleasing appetizer at game day gatherings.
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I first discovered these mini delights at a taco bar party, and they completely changed my perspective on what a tostada could be. While traditional tostadas can sometimes be too hefty, these little mini versions are just right for satisfying that craving without the guilt of overindulgence. They’re so versatile that you can customize the toppings to suit your taste, whether you’re into a spicy kick with hot sauce or a cooling touch with extra sour cream. Let me tell you, these mini chicken tostadas are sure to become a favorite in your home, and I can’t wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, from prep to plate!
- Irresistible Flavor: Juicy, seasoned chicken meets creamy beans and melted cheese.
- Eye-Catching Appeal: Perfectly mini, they’re fun and festive for any occasion.
- Flexible Serving: Great for game day snacks, weekday dinners, or appetizer spreads.
- Diet-Friendly Options: Easily swap ingredients to make it gluten-free or dairy-free.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): These small tortillas are ideal for mini tostadas. Look for fresh ones at local markets, or use your favorite brand.
- 3 tablespoons vegetable or canola oil: This helps crisp the tortillas. Olive oil can be a substitute, though it might slightly alter the flavor.
- 16-ounce can traditional refried beans: A quick source of protein that adds creaminess. If you prefer, you can use black beans or pinto beans, mashed.
- 2 cups shredded rotisserie chicken breast meat: Perfect for saving time while adding flavor. For a healthier option, use baked chicken breast, shredded.
- 2 cups shredded cheese (sharp cheddar or Monterey Jack): These cheeses bring a melty goodness that’s hard to resist. Feel free to mix or swap for pepper jack for a spicy kick.
- ⅓ cup sour cream: This finishes off the mini tostadas with creaminess. Greek yogurt makes a great alternative if you want a tangy flavor.
- ¼ cup finely diced red onion: Adds a nice crunch and sharpness. Substitute with green onions for a milder taste.
- ¼ cup chopped or torn cilantro leaves: This fresh herb brightens every bite. If you’re not a cilantro fan, fresh parsley can be used instead.
- 6 cherry or grape tomatoes, chopped into small pieces: Sweetness and juiciness here round out the flavor profile, but diced radishes can provide a crunchy alternative.
- Hot sauce: A must for those who like a little heat; my favorite is Cholula.
How to Make Mini Chicken Tostadas
Prepare the Baking Sheet: Line a large baking sheet with foil for easy cleanup later. For best results, preheat your oven to 450 degrees F. This high heat will help give your mini tostadas a lovely crisp.
Oil the Tortillas: Brush both sides of the 12 corn tortillas with vegetable or canola oil, using just enough to coat them without soaking. Place them closely together on your prepared baking sheet; they’ll shrink a bit as they bake.
Bake the Tortillas: Place the baking sheet in the oven and bake them for 9 to 10 minutes. You’re looking for them to firm up, but they shouldn’t be overly browned or crisp just yet. They’ll crisp up a bit more as they cool.
Cool & Flip: Once your tortillas are out of the oven, let them rest for about 5 minutes. Make sure they are cool enough to handle, then carefully flip each one over to prepare for loading on the toppings.
Add Beans, Chicken, and Cheese: Spread a generous layer of the refried beans on each tortilla, then top with about ⅙ cup of shredded rotisserie chicken. Last, sprinkle on a generous amount of the shredded cheese, ensuring every bite will be cheesy.
Final Bake: Return the loaded mini tostadas to the oven for an additional 5 to 6 minutes. This second baking will heat everything through perfectly and melt the cheese until bubbly.
Garnish & Serve: Take your mini tostadas out of the oven and top each one with a small dollop (about 1 teaspoon) of sour cream, a sprinkle of diced red onion, two pieces of chopped cherry tomato, and a sprinkle of cilantro. Serve with your favorite hot sauce on the side, and enjoy!
Storing & Reheating
To store any leftovers, keep them at room temperature for about an hour before transferring to an airtight container. These mini chicken tostadas can be refrigerated for up to 3 days. If you want to save them longer, you can freeze them for up to 3 months, tightly wrapped in plastic and then placed in a freezer bag. For reheating, pop them in a preheated oven at 350 degrees F for 10-15 minutes until warm and crisp. The texture might soften a bit, but a quick reheat helps refresh the flavors.
Chef’s Helpful Tips
- Don’t Overbake Tortillas: Make sure to keep an eye on the tortillas during the first bake; you want them firm, not crispy, for optimal assembly.
- Use Rotisserie Chicken: It’s a time-saver; you get flavor without the hassle. Plus, you can use leftover chicken from meals throughout the week.
- Customize Toppings: The topping options are endless—experiment with jalapeños, guacamole, or salsa for additional flavor.
- Serving Size Mindfulness: While mini, they can definitely add up—each tortilla is packed with flavor, so plan for about 2-3 per person as a starter.
- Make Ahead: You can prepare all the toppings in advance and assemble just before serving for an even quicker assembly.
The beauty of these mini chicken tostadas lies in their easy preparation and endless possibilities for personalization. They’re simply perfect for sharing, snacking, or a light dinner, and there’s nothing quite like the joy of watching your loved ones savor every last bite. Whether you opt for all the toppings or keep it simple, you’re bound to make memories around these tasty bites.
Recipe FAQs
How can I make mini chicken tostadas vegetarian?
You can easily make these mini tostadas vegetarian by replacing the rotisserie chicken with black beans or grilled vegetables like zucchini or bell peppers. Additionally, you can add more toppings like avocado or corn for added flavor and texture.
Can I prepare the toppings in advance?
Absolutely! You can prep all the ingredients ahead of time and store them separately in the refrigerator. Just assemble the mini tostadas when you’re ready to bake and serve to maintain their freshness and crispness.
What type of cheese is best for mini chicken tostadas?
Sharp cheddar and Monterey Jack are great choices due to their meltability and flavor. However, feel free to get creative! Cheeses like pepper jack can add a spicy twist, while queso fresco can add a fun crumbling texture.
How do I keep my tortillas from getting soggy?
To prevent soggy tortillas, bake them until just firm before adding toppings, avoiding any excess moisture from wet toppings. Serving them immediately after assembly also helps keep that delightful crunch intact!
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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: Main Dishes
- Method: Baking
- Cuisine: Mexican
Description
Mini Chicken Tostadas are a delightful blend of flavors featuring chicken, cheese, and fresh toppings, all on crispy corn tortillas. This recipe promises a quick yet satisfying meal that’s perfect for gatherings or a simple family dinner, bringing the joy of homemade cooking to your table.
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
- 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 place them on the prepared baking sheet, keeping them close but not overlapping. Bake for 9 to 10 minutes, just until they firm up without browning too much.
- Remove the baking sheet and let the tortillas rest for about 5 minutes until cool enough to handle.
- Flip the tortillas and spread refried beans on each one. Top with chicken and cheese.
- Return the tostadas to the oven and bake for an additional 5 to 6 minutes, until heated through and the cheese is melted.
- Finish by topping each mini tostada with a dollop of sour cream, some diced onion, two pieces of cherry tomato, and a sprinkle of cilantro. Serve with hot sauce.
Notes
Feel free to customize toppings based on your preference or what you have available.
For extra flavor, consider adding spices to the shredded chicken before assembling.
These tostadas can easily be made vegetarian by substituting the chicken with black beans or more vegetables.
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
