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

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.
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