Name: Mini Chicken Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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

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Mini Chicken Tostadas are the ultimate bite-sized treat that beautifully combines crispy texture with savory flavors. Whether you’re hosting a lively gathering or just curbing those afternoon cravings, these little delights are guaranteed to impress. Picture perfectly baked corn tortillas topped with creamy refried beans, succulent rotisserie chicken, and a melty blend of cheese, all kissed by a hint of fresh cilantro. It’s a comforting dish that feels both gourmet and homey, striking a balance that’s hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mini Chicken Tostadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mini Chicken Tostadas

I discovered this mini twist on a classic taco while searching for fun appetizers that didn’t skimp on flavor. The beauty of these Mini Chicken Tostadas lies in their versatility—perfect for casual get-togethers, game day fun, or even just a simple family dinner. Easy to assemble and bursting with robust tastes, they serve as a great alternative to more elaborate dishes. I can’t wait for you to try this beloved recipe; trust me, your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep time, and they’re ready to serve within 40 minutes!
Irresistible Flavor: Combining fresh ingredients like rotisserie chicken and sharp cheddar gives these tostadas a taste explosion.
Eye-Catching Appeal: Their miniature size makes them a fun addition to any spread, inviting guests to grab a few!
Flexible Serving: Perfect for parties, snacks, or even a light lunch, these mini tostadas fit any occasion.
Diet-Friendly Options: Easily make these gluten-free by opting for corn tortillas that fit dietary preferences.

Ingredients You’ll Need

12 street taco size corn tortillas (approximately 4-inch): These are the base of your tostadas, crispy and easy to handle.
3 tablespoons vegetable or canola oil: For brushing the tortillas, allowing them to crisp perfectly while baking.
16 ounce can traditional refried beans: Adds a creamy texture; you can substitute with homemade refried beans for a fresher taste.
2 cups shredded rotisserie chicken breast meat: This saves cooking time and provides superb flavor; feel free to use leftover chicken.
2 cups shredded cheese (sharp cheddar, Monterey Jack): Provides that gooey, melty goodness; a blend adds depth.
⅓ cup sour cream: Adds creaminess at the finish, balancing the flavors of the tostadas; Greek yogurt can be a healthier alternative.
¼ cup finely diced red onion: Offers a mild crunch and a hint of sweetness; adjust amount to taste.
¼ cup chopped or torn cilantro leaves: This herb adds freshness; if you’re not a fan, omit it or use parsley.
6 cherry or grape tomatoes, chopped into small pieces: Perfect for garnish, they add a burst of freshness.
Hot sauce (like Cholula): For those who enjoy a kick! Adjust the amount based on your heat preference.

How to Make Mini Chicken Tostadas

Prepare the baking sheet: Line a large baking sheet with foil for super easy cleanup later. Preheat your oven to 450 degrees F, so it’s hot enough to crisp up those tortillas.

Oil the tortillas: Brush both sides of the 12 street taco size corn tortillas with the vegetable or canola oil. Lay them flat on the prepared baking sheet. Don’t worry if they are close together; they will shrink slightly during baking.

Bake the tortillas: Place the baking sheet in the oven and bake for 9 to 10 minutes. You want the tortillas to firm up but not brown too much—just until they’re slightly crisping up. They will continue to get crispier as they cool.

Cool for handling: Remove the baking sheet from the oven and let the tortillas rest for about 5 minutes. This cooling time makes them easier to handle.

Add toppings: Once they are cool enough, flip the tortillas over. Spread about 1 tablespoon of refried beans on each one, followed by a generous handful of shredded rotisserie chicken and top with a sprinkle of shredded cheese.

Bake again: Return the loaded tostadas to the oven and bake for an additional 5 to 6 minutes. Watch for the cheese to melt and the edges of the beans and chicken to start bubbling gently; that’s how you know they’re ready.

Garnish and serve: Take them out of the oven and let them cool slightly. Top each mini tostada with about 1 teaspoon of sour cream. Add some diced red onion, stick in 2 pieces of cherry tomato, and finish with cilantro. Serve alongside your favorite hot sauce for an extra zing!

Storing & Reheating

To enjoy your leftover Mini Chicken Tostadas, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 3-4 days or freeze them in a single layer for up to 3 months. When ready to eat, simply reheat in a preheated oven at 350 degrees F for about 10 minutes until warmed through. Note that the texture may change slightly, particularly if frozen, but a quick zap in the oven brings them back to life!

Chef’s Helpful Tips

Ensure your tortillas are not over-oiled; a light brush should suffice to allow them to crisp without becoming greasy.
Use a meat thermometer to check that the chicken reaches 165 degrees F when reheating.
If you prefer an extra crunch, bake the tortillas a minute or two longer during the initial bake.
Tweaking toppings is always welcomed! Try adding jalapeños, or avocado for some additional flavors.
For easier assembly, consider prepping all toppings in advance, so you can focus on getting those tostadas baked perfectly!

Mini Chicken Tostadas are not just an easy dish to prepare; they’re a canvas for creativity in your kitchen. Feel free to mix and match different toppings according to your mood. Do you prefer a spicier version? Add more hot sauce or try jalapeños. Want to keep it vegetarian? Swap the chicken for black beans or grilled veggies.

By diving into this recipe, you’ll create a delightful treat that’s sure to impress your family and friends at any gathering. You might find that they become a go-to in your rotation, just like they’ve become in mine. Enjoy every crunchy bite!

Recipe FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! While traditional tostadas use corn tortillas for their unique flavor and texture, using flour tortillas will create a softer, slightly chewy base. Just bake them until crispy to get the best results.

How can I make these Mini Chicken Tostadas vegetarian?

You can easily make this dish vegetarian by replacing the rotisserie chicken with cooked black beans or sautéed mushrooms and bell peppers. This will keep the dish hearty while ensuring it’s meat-free.

Can I prepare these Mini Chicken Tostadas ahead of time?

Yes, you can prepare the toppings in advance! Store the beans, chicken, and cheese separately in the refrigerator for up to 3 days. When you’re ready to serve, just assemble and bake them.

What other toppings can I try?

Get creative! You could add sliced avocados, crumbled queso fresco, or even drizzle with your favorite BBQ sauce for a different flavor profile. The possibilities are endless!