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

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

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