Description
These Mini Chicken Tostadas feature a delightful combination of flavors with tender chicken, creamy beans, and melted cheese. Perfect for quick dinners or gatherings, they are simple to prepare and a true crowd-pleaser.
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
Instructions
- Preheat the 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 on the prepared baking sheet, ensuring they are close together.
- Bake the tortillas for 9 to 10 minutes until firm but not browned; they will crisp as they rest and during the second baking.
- Let the tortillas cool for about 5 minutes before handling.
- Flip each tortilla, spreading refried beans on top, then add chicken and sprinkle cheese over them.
- Return the tostadas to the oven and bake for an additional 5 to 6 minutes until everything is heated through and the cheese melts.
- Garnish each tostada with a dollop of sour cream, some diced onion, two pieces of tomato, and cilantro. Serve with hot sauce.
Notes
Feel free to adjust the toppings based on your preferences or what you have on hand.
These tostadas can be made ahead and baked just before serving for a warm treat.
Experiment with different types of cheese for a unique flavor.
Nutrition
- Serving Size: 1 tostada
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg