Mini Chicken Tostadas
Mini Chicken Tostadas are the perfect blend of crispy goodness and vibrant flavors, making them a delicious choice for any meal or festive occasion. With a base of crunchy corn tortillas, these mini treats are topped with savory refried beans, tender rotisserie chicken, and melted cheese, all brought together with fresh toppings like diced onions and tangy sour cream. They’re easy to make and a true crowd-pleaser, whether you’re hosting a game-day gathering or enjoying a cozy night in with loved ones. Once you try these delightful bites, you’ll find yourself returning to this recipe time and again.
Table of Contents
This recipe for mini tostadas is not only quick and simple but also bursting with flavor that rivals any restaurant dish. In just about 40 minutes, you can whip up a batch that serves twelve, making them perfect for sharing (if you can resist eating them all yourself!). Ideal as an appetizer or a main course, these mini chicken tostadas are sure to become a staple in your recipe repertoire. Get ready to satisfy your cravings and impress your friends with just a few ingredients you likely already have in your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: You can have these on the table in just 40 minutes.
- Irresistible Flavor: A satisfying combination of creamy, cheesy, and savory goodness.
- Eye-Catching Appeal: Cute little bites that are fun to serve and eat!
- Flexible Serving: Perfect for parties, game nights, or a delicious dinner at home.
- Diet-Friendly Options: Easily adaptable for vegetarian diets—just skip the chicken.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): The foundation of your tostadas, small enough to be bite-sized but flavorful and filling.
- 3 tablespoons vegetable or canola oil: Used to brush the tortillas for crispiness. You can also use olive oil for a different flavor.
- 16-ounce can traditional refried beans: A creamy layer that adds richness. You can substitute with black beans for extra texture.
- 2 cups shredded rotisserie chicken breast meat: Tender and flavorful, it saves time on cooking. Leftover chicken or shredded turkey works great too!
- 2 cups shredded cheese (sharp cheddar, Monterey Jack): This adds a gooey, melty top. Feel free to mix it up with your favorite cheese varieties.
- ⅓ cup sour cream: Provides a creamy contrast to the toppings. Greek yogurt can be a tangy substitute.
- ¼ cup finely diced red onion: Adds a bit of crunch and zest; for a milder flavor, use green onions.
- ¼ cup chopped or torn cilantro leaves: Freshness in every bite, but you can omit it if not a fan.
- 6 cherry or grape tomatoes: Chopped into small pieces for added brightness on top. Fresh salsa could also work.
- Hot sauce (I used Cholula): Adds a spicy kick to your tostadas, adjust to taste!
How to Make Mini Chicken Tostadas
Preheat the Oven: Line a large baking sheet with foil for easy cleanup. Preheat your oven to 450 degrees F, ensuring it’s hot enough for crisping the tortillas.
Prepare the Tortillas: Brush both sides of the 12 street taco size corn tortillas with oil. Arrange them closely on the prepared baking sheet—they may shrink a bit during baking. Bake for 9 to 10 minutes, until they firm up but don’t overly brown.
Cool and Prepare Toppings: Once done, remove the baking sheet from the oven. Allow the tortillas to rest for about 5 minutes until they are cool enough to handle.
Assemble the Tostadas: Flip each tortilla over and spread a generous layer of refried beans (about 2 tablespoons per tortilla). Top with shredded rotisserie chicken (approximately 2 tablespoons each) and sprinkle with cheese.
Bake Again: Return the assembled mini tostadas to the oven and bake for an additional 5 to 6 minutes. Keep an eye on them until the beans are heated through and the cheese is melted and bubbly.
Garnish and Serve: Once out of the oven, top each mini tostada with a small dollop (about 1 teaspoon) of sour cream, a sprinkle of diced red onion, and two pieces of chopped cherry tomato—push them gently into the sour cream. Finish with a touch of fresh cilantro and serve with your favorite hot sauce for an extra kick!
Storing & Reheating
To store leftover mini chicken tostadas, keep them in an airtight container in the refrigerator for up to 3 days. If you want to freeze them for longer, place them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. They can be frozen for up to 3 months. To reheat, simply place them in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. Just be aware that the texture may change slightly, but you can refresh it with a quick broil for added crispiness!
Chef’s Helpful Tips
- Avoid soggy tortillas by ensuring they are fully crisped during the first bake.
- If you want an even crispier base, bake the tortillas a little longer during the initial prep.
- Feel free to mix different cheeses for extra flavor; pepper jack adds a nice spice!
- Use leftover chicken or turkey for an easy weeknight dinner throw-together.
- Let the mini tostadas cool for just a minute before garnishing to keep the toppings in place.
Mini Chicken Tostadas are not only simple to prepare but also bursting with rich flavors that can make any gathering memorable. With the versatility to swap out ingredients based on your preferences or what you have on hand, you’re bound to create a satisfying dish again and again. As you experiment with different toppings and sauces, these little bites will certainly become favorites.
Recipe FAQs
Can I make these mini tostadas vegetarian?
Absolutely! You can easily swap the rotisserie chicken for black beans or grilled vegetables. This way, you maintain the hearty texture without the meat.
What kind of hot sauce pairs well with this dish?
Cholula is a great choice because it balances flavor with heat, but feel free to choose your favorite hot sauce! A chipotle sauce can add smokiness, or a verde sauce for a fresh kick.
How can I prepare ahead of time?
You can prepare the toppings and assemble the tostadas in advance. Just store the tortillas and toppings separately in the refrigerator. When you’re ready to serve, simply bake them for a few minutes to heat everything through.
What do I serve with mini chicken tostadas?
They are delicious on their own! However, you could serve them with sides like Mexican rice, fresh fruit salsa, or a simple green salad for a complete meal.
PrintMore Dinner Recipes
- Marry Me Chicken Tortellini (Creamy Mexican Chipotle Sauce)
- Chili Lime Roasted Cauliflower
- Cajun Shrimp and Sausage Pasta
- Cheesy Baked Butternut Squash Mac and Cheese
- Pink Roasted Steak with Mushroom Sauce
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: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These Mini Chicken Tostadas are incredibly flavorful and easy to prepare. Packed with shredded chicken, melty cheese, and fresh toppings, they’re a delightful choice for a quick dinner or snack that everyone will love!
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 and preheat your oven to 450 degrees F.
- Brush both sides of the tortillas with oil and arrange them on the prepared cookie sheet, keeping them close together.
- Bake for 9 to 10 minutes until the tortillas firm up but are not overly browned.
- Remove from the oven and let the tortillas rest for about 5 minutes or until cool enough to handle.
- Flip the tortillas over, spread refried beans on each, and top with shredded chicken and cheese.
- Return to the oven and bake for another 5 to 6 minutes until heated through and cheese is melted.
- Top with a dollop of sour cream, diced onion, cherry tomato pieces, and cilantro before serving.
Notes
You can customize the toppings to include your favorite veggies or hot sauce for added flavor.
These tostadas are best enjoyed fresh but can be made ahead and reheated!
Feel free to adjust the amount of cheese based on your preference.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
