Mini Chicken Tostadas
There’s something simply delightful about mini tostadas, especially when crafted to perfection like these Mini Chicken Tostadas. Picture this: crisp tortilla rounds loaded with savory refried beans, tender rotisserie chicken, and melted cheese. Each bite bursts with flavor, and the rainbow of toppings offers a kick of color and zest that makes this dish not only delicious but visually appealing as well. These tostaditas are not just your average appetizer; they’re the kind of snack that you find yourself craving again and again, showcasing the essence of Mexican cuisine right in your home.
Table of Contents
I first stumbled upon mini tostadas during a lively family fiesta, where they had become the star of the appetizer table. Everyone, young and old, gathered around, excitedly piling on their favorite toppings. Since then, I’ve made my own versions, refining them until they reached total satisfaction. Whether you’re preparing them for a game day gathering, a casual dinner, or just want something fun to snack on, these Mini Chicken Tostadas are sure to be a hit. They’re quick to make, easy to enjoy, and provide tons of flavor in every bite. You’ll be counting down the minutes until you can indulge in these crowd-pleasers!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 10 minutes and cook time of 30 minutes, you’ll have these mini tostadas ready to devour in no time!
- Irresistible Flavor: The combination of refried beans, juicy chicken, and melty cheese creates a satisfying flavor profile that keeps everyone coming back for more.
- Eye-Catching Appeal: Their vibrant colors and bite-sized portions make these tostadas not only delicious but also fun to eat—perfect for parties!
- Flexible Serving: These tostadas can be enjoyed as an appetizer, main dish, or even a snack throughout the day—great for any occasion.
- Diet-Friendly Options: Feel free to customize toppings based on dietary preferences; they can be made gluten-free or vegetarian easily!
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): These smaller tortillas provide the perfect base for mini tostadas. Feel free to use store-bought or homemade.
- 3 tablespoons vegetable or canola oil: This oil helps crisp the tortillas while baking. You could also opt for olive oil for a different flavor.
- 16 ounce can traditional refried beans: These add a creamy, savory element. You can substitute with black beans if you prefer a bolder taste.
- 2 cups shredded rotisserie chicken breast meat: Rotisserie chicken is super convenient and adds a wonderful flavor. You can also poach or grill chicken breast if you like.
- 2 cups shredded cheese (sharp cheddar or Monterey Jack): The cheese melts delightfully and creates a gooey topping. Choose your favorite or mix and match!
- ⅓ cup sour cream: This creamy topping balances the flavors perfectly. Greek yogurt is a great substitute if you want something lighter.
- ¼ cup finely diced red onion: Adds a nice crunch and a bit of sharpness. Feel free to swap with green onions for a milder taste.
- ¼ cup chopped or torn cilantro leaves: This herb brightens the dish with its fresh flavor—use parsley if you’re not a cilantro fan.
- 6 cherry or grape tomatoes, chopped into small pieces: Fresh tomatoes provide a sweet, juicy contrast to the savory elements.
- Hot sauce: I used Cholula for its flavor and mild kick. You can choose your favorite variety to amp up the heat!
How to Make Mini Chicken Tostadas
Prep the Baking Sheet: Start by lining a large baking sheet with foil, which makes cleanup a breeze! Preheat your oven to 450 degrees F, getting it nice and hot for optimal crisping.
Prepare the Tortillas: Brush both sides of the 12 street taco size corn tortillas with 3 tablespoons of vegetable or canola oil. Lay them flat on the prepared baking sheet. Don’t worry if they’re close together; they’ll shrink a bit in the oven. Bake for 9 to 10 minutes, just until they firm up but don’t turn overly brown—the edges should not be crispy yet, as they will do that during the second bake.
Rest the Tortillas: Once out of the oven, allow your tortillas to rest for about 5 minutes. This little break is important before handling them—let them cool enough to become easier to work with.
Layer with Toppings: Flip each tortilla over gently and spread about 2 tablespoons of the refried beans on each one. Next, pile on approximately ¼ cup of the shredded rotisserie chicken followed by a generous sprinkle of cheese—around 2 tablespoons on each should do the trick. Return these beautiful creations to the oven for another bake of 5 to 6 minutes, until the beans and chicken are warmed through and the cheese is deliciously melted.
Finish with Toppings: When they’re out of the oven, it’s time for the fun part. Top each mini tostada with a dollop of sour cream, about 1 teaspoon each, followed by some diced red onions, 2 pieces of chopped cherry tomato nestled right in the sour cream, and a sprinkle of cilantro. Don’t forget a drizzle of your favorite hot sauce for an extra kick!
Storing & Reheating
To store any leftovers, casually leave the mini chicken tostadas at room temperature for up to two hours, but refrigerate if you want to keep them longer—ideal in an airtight container for up to 3 days. If you’re feeling adventurous, they can also be wrapped and frozen for up to three months. When ready to enjoy, just reheat them in the oven at 350 degrees F for about 10 minutes until heated through; keep in mind the texture may shift slightly after freezing, but a quick reheat will bring them back to life!
Chef’s Helpful Tips
- Avoid overbaking the tortillas during the first bake; they should be firm but still bendable before the final toppings.
- Use room temperature chicken for easier spreading when layering over the tortillas.
- Feel free to experiment with toppings—add jalapeños for heat, black olives for a Mediterranean twist, or even avocado for creaminess!
- To achieve the best texture, serve these tostadas immediately after the second baking, when the cheese is melty and the tortillas too are still crispy.
- Consider preparing the components ahead of time and assembling them just before baking for a quick meal option!
These Mini Chicken Tostadas are not just food; they’re a celebration of flavor and a testament to the joys of cooking. Every layer brings its essence to the table, allowing for creativity and personalization. So gather your loved ones, embrace the vibrant colors, and savor the delightful textures. You might just find these tasty bites becoming a staple in your kitchen!
Recipe FAQs
Can I use store-bought tortillas instead of making my own?
Absolutely! Store-bought tortillas can save time and are perfect for this recipe. Look for street taco size corn tortillas to achieve the perfect mini tostada size.
What type of cheese works best for this recipe?
Both sharp cheddar and Monterey Jack are fantastic choices! They melt beautifully, but feel free to mix cheeses or try a pepper jack for a little added kick.
Can I make Mini Chicken Tostadas vegetarian?
Certainly! Substitute the rotisserie chicken with black beans or sautéed bell peppers for a delicious vegetarian version. You can also load them with additional veggies!
How do I adjust the serving size for a larger crowd?
Simply double the ingredients according to your desired serving size. Just ensure you have enough space on your baking sheet, or use two sheets to maximize the mini tostadas you’ll make!
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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
These Mini Chicken Tostadas are a crowd-pleaser, featuring flavorful rotisserie chicken, creamy refried beans, and gooey cheese all on a crispy tortilla. Ideal for a quick yet satisfying dinner, they balance convenience with delightful homemade taste.
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.
- Preheat the oven to 450 degrees F.
- Brush both sides of the tortillas with oil and place them on the prepared baking sheet. Bake for 9 to 10 minutes until they are firm but not overly browned.
- Remove from the oven and let the tortillas rest for about 5 minutes until cool enough to handle.
- Flip the tortillas and spread refried beans on each one, then top with chicken and cheese.
- Return the tostadas 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, diced onion, cherry tomato pieces, and cilantro. Serve with hot sauce.
Notes
If tortillas are too soft, bake them a little longer to firm up before adding toppings.
Feel free to customize toppings based on your preferences, such as adding avocado or jalapeños.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
