Mini Chicken Tostadas
Mini Chicken Tostadas are the epitome of a satisfying bite-sized treat. Crisp, golden corn tortillas provide the perfect base that cradles a blend of creamy, savory refried beans, tender rotisserie chicken, and gooey, melted cheese. With their vibrant toppings of crunchy onions, fresh cilantro, and juicy tomatoes, each tostada bursts with flavor. They serve as an ideal way to enjoy the beloved Mexican flavors in a fun, shareable format.
Table of Contents
I fondly remember the first time I made Mini Chicken Tostadas for a gathering. The ease of preparation and the enthusiastic oohs and aahs from my friends made it an instant favorite. Whether it’s game day, a casual dinner, or a festive celebration, these mini treats make for a delightful addition to any table. Not only do they bring everyone together, but they also solve the problem of “what to serve” with delicious simplicity. If you’re looking for a budget-friendly, crowd-pleasing dish that’s quick to whip up, then you’ll want to try these Mini Chicken Tostadas!
Why You’ll Love This Recipe
- Simple & Quick: Whipping these up takes only about 40 minutes, including prep and bake time.
- Irresistible Flavor: The combination of beans, chicken, and cheese creates a delightful fusion that your taste buds will love.
- Eye-Catching Appeal: These mini tostadas are as fun to look at as they are to eat, making them perfect for parties or gatherings.
- Flexible Serving: Enjoy them as an appetizer, snack, or even a light main course.
- Diet-Friendly Options: Easy to modify for gluten-free or dairy-free diets.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): These provide a sturdy base for your toppings. If you can’t find street taco tortillas, regular corn tortillas will work well too.
- 3 tablespoons vegetable or canola oil: This is used to brush the tortillas for a crispy texture. You could substitute with olive oil for a different flavor.
- 16-ounce can traditional refried beans: A creamy layer that adds heartiness to your tostadas. You can use black bean refried beans for a flavorful twist.
- 2 cups shredded rotisserie chicken breast meat: Using rotisserie chicken saves time and adds flavor, but any cooked chicken works fine.
- 2 cups shredded cheese (sharp cheddar, Monterey Jack): The beloved gooey topping. Feel free to experiment with your favorite cheese blend.
- ⅓ cup sour cream: Provides a cool, creamy contrast to the flavors. Greek yogurt is a great lower-fat alternative.
- ¼ cup finely diced red onion: Adds a nice crunch and sharp flavor. Green onions can substitute for a milder taste.
- ¼ cup chopped or torn cilantro leaves: A fresh herb that brightens up the dish. If you’re not a fan of cilantro, parsley is a fine substitute.
- 6 cherry or grape tomatoes, chopped into small pieces: They lend freshness and color. Feel free to use larger tomatoes if that’s what you have.
- Hot sauce (like Cholula): Adds a spicy kick that perfectly complements the other flavors. Adjust the heat to your preference!
How to Make Mini Chicken Tostadas
Prepare the Baking Sheet: Line a large baking sheet with foil for easy cleanup. Preheat your oven to 450 degrees F, allowing it to reach the perfect temperature for crisping up those tortillas.
Brush the Tortillas: Brush both sides of the 12 corn tortillas with vegetable or canola oil before placing them on the prepared baking sheet. They can be slightly crowded together as they will shrink a bit during baking. Bake for 9 to 10 minutes, until they are firm but not overly browned.
Let Them Cool: Once baked, carefully remove the baking sheet from the oven and let the tortillas rest for about 5 minutes. This resting time is crucial as it allows them to cool slightly, making them easier to handle.
Assemble the Tostadas: Flip each tortilla over to its other side. Spread approximately 2 tablespoons of refried beans on each one, followed by a generous portion of shredded chicken and about 2 tablespoons of cheese on top of the chicken. Return the baking sheet to the oven and bake for an additional 5 to 6 minutes, or until everything is heated through and the cheese is deliciously melted.
Top and Serve: Once out of the oven, it’s time for the fun part! Top each mini tostada with a dollop of sour cream, a sprinkle of diced red onion, 2 pieces of chopped cherry tomato, and a few cilantro leaves. Serve with hot sauce on the side for an extra kick.
Storing & Reheating
To store leftover Mini Chicken Tostadas, place them in an airtight container in the refrigerator for up to 3 days. If you’d like to make them ahead of time, you can prepare the tortillas and toppings separately. For freezing, wrap them individually and store in a sealed bag for up to 3 months. When you’re ready to enjoy, reheat in a preheated oven at 350 degrees F for about 10-12 minutes, until warmed through. Keep in mind that the texture might change slightly, but refreshing them in the oven will help regain some crispness.
Chef’s Helpful Tips
- Avoid using overly watery toppings, as they can make the tortillas soggy. Consider draining any excess liquid from tomatoes or onions.
- Ensure your tortillas are brushed evenly with oil for uniform crispness.
- Take care not to bake the tortillas too long in the first bake, or they will become too hard to top later.
- Want extra flavor? Season the chicken with taco seasoning or any spices you enjoy before adding it to the tostadas.
- These mini tostadas can easily be made vegetarian by omitting the chicken and adding some grilled veggies or additional beans.
Mini Chicken Tostadas bring layers of flavor, making them not only delicious but also delightful to create. They serve as the perfect vehicle for all your favorite toppings, providing endless customization opportunities. Whether as a fun snack, a party appetizer, or a quick dinner solution, you’ll find yourself returning to this recipe time and again. I encourage you to play around with the toppings and make it your own. Enjoy the dazzling flavors and crispy textures that are sure to please everyone in your home!
Recipe FAQs
Can I make Mini Chicken Tostadas ahead of time?
Yes, you can prepare the components in advance! Just store the tortillas and toppings separately in the refrigerator. When you’re ready to serve, assemble and bake for just a few minutes.
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas offer a traditional flavor, using small flour tortillas will work just as well. They may yield a softer texture, but they’ll still be delicious!
What’s the best way to reheat leftover tostadas?
To preserve the crispiness, reheat them in an oven preheated to 350 degrees F for about 10-12 minutes. You can also microwave them, but they may become a bit soggy.
Can I customize the toppings?
Of course! Feel free to swap out the toppings with your favorites, such as avocado slices, jalapeños, or olives. You can also customize the protein by using turkey or beef instead of chicken.
PrintMore Main Dishes Recipes
- Greek Chicken and Orzo
- Baked Chicken Breasts
- Baked Ham with Brown Sugar Glaze
- Nachos Supreme
- Sausage, Butter Bean & Tomato Tray Bake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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 packed with irresistible flavors, easy to prepare, and perfect for quick dinners with family or friends. Made with crispy tortillas, tender shredded chicken, melted cheese, and topped with fresh ingredients, they make for a delicious homemade meal that’s sure to impress.
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
- 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 baking sheet, close together but not overlapping. Bake for 9 to 10 minutes until firm but not overly browned.
- After baking, let the tortillas rest for around 5 minutes until they are cool enough to handle.
- Flip each tortilla and spread refried beans on top, then add shredded chicken and cheese. Bake again for an additional 5 to 6 minutes until heated through and cheese is melted.
- Serve each mini tostada topped with a dollop of sour cream, diced onion, cherry tomato pieces, and cilantro. Drizzle with your choice of hot sauce.
Notes
For extra flavor, consider adding spices to the refried beans.
Feel free to customize toppings according to your taste preferences.
Nutrition
- Serving Size: 1 tostada
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
