Mini Chicken Tostadas
Mini Chicken Tostadas are the perfect bite-sized delights, bursting with flavor and personality. These small wonders embrace everything we love about traditional tostadas but in a mini version that is simply irresistible. Imagine a crunchy corn tortilla topped with savory refried beans, tender shredded chicken, and melty cheese, finished off with a dollop of sour cream and a sprinkle of fresh veggies. They are fantastic for a casual dinner or a lively gathering, easily satisfying a crowd as much as they do family dinner time.
Table of Contents
I first stumbled upon making these Mini Chicken Tostadas during a busy weekday when my family craved something delicious yet hassle-free. As I rummaged through my pantry, I realized I could whip up a batch that would not only please everyone but also use up leftover rotisserie chicken. The joy of having a quick, budget-friendly, and delicious meal at hand is unmatched. Trust me; once you try these mini delights, you’ll wish you had discovered them sooner!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 30 minutes of cook time, these tostadas fit perfectly into your busy schedule.
- Irresistible Flavor: The combination of warm tortillas, rich refried beans, and gooey cheese creates layers of flavor that will satisfy your taste buds.
- Eye-Catching Appeal: Perfectly crafted mini tostadas make for a fun, colorful dish that’s ideal for sharing.
- Flexible Serving: Great for appetizers or as a main course, they’re perfect for parties, family dinners, or game nights.
- Diet-Friendly Options: Feel free to swap in vegan cheese and non-dairy sour cream to cater to dietary preferences.
Ingredients You’ll Need
12 street taco size corn tortillas (approximately 4-inch): These little tortillas hold everything together perfectly, offering a crunchy base that doesn’t overpower the toppings. If you prefer, flour tortillas can also work but may not provide the same crispness.
3 tablespoons vegetable or canola oil: This is used to lightly coat the tortillas, giving them a subtle hint of flavor and helping achieve that perfect crispness. Olive oil is a good substitute if you prefer.
16-ounce can traditional refried beans: This creamy bean spread adds richness and flavor. You can find low-sodium versions if you’re watching your salt intake or even make your own from scratch for a fresher taste.
2 cups shredded rotisserie chicken breast meat: Using rotisserie chicken saves time while delivering juicy, seasoned chicken that’s easy to pull apart. Leftover chicken or turkey works just as well if you have some on hand.
2 cups shredded cheese (sharp cheddar or Monterey Jack): Cheese brings everything together and becomes perfectly gooey when melted. Feel free to mix and match different cheeses like pepper jack for a spicier kick.
⅓ cup sour cream: This creamy addition balances the flavors and adds freshness to the tostadas. Greek yogurt is an excellent substitute if you’re looking for a healthier option.
¼ cup finely diced red onion: A touch of brightness and crunch, these onions add flavor without overwhelming the dish.
¼ cup chopped or torn cilantro leaves: Fresh cilantro contributes a refreshing herbal flavor that brightens the overall taste. If you’re not a cilantro fan, parsley works as a mild alternative.
6 cherry or grape tomatoes: Chopped into small pieces, these provide a juicy burst of freshness atop each tostada. Any small tomato will do if cherry or grape isn’t available.
Hot sauce (like Cholula): A drizzle of hot sauce adds a spicy kick to each bite, but feel free to adjust based on your heat preference.
How to Make Mini Chicken Tostadas
Preheat Oven: Start by lining a large baking sheet with foil, making cleanup a breeze. Then, set your oven to preheat at 450 degrees F.
Prepare Tortillas: Brush both sides of the 12 street taco size corn tortillas with vegetable or canola oil. Arrange them closely on the baking sheet; they might overlap a bit, but they shrink as they bake. Pop them in the oven to bake for 9 to 10 minutes. They should become firm but not overly golden at this stage.
Cooldown Period: Once baked, remove the tortillas from the oven and let them cool on the baking sheet for about 5 minutes, allowing them to firm up further without burning your fingers.
Top with First Layer: Flip each tortilla over and spread a generous layer of the 16-ounce can of refried beans. On top of that, add the 2 cups of shredded rotisserie chicken breast meat followed by the 2 cups of shredded cheese. This layering provides a hearty topping that melds beautifully when baked again.
Final Bake: Return the tray to the oven for an additional 5 to 6 minutes, until the chicken is warmed through and the cheese is gloriously melted and bubbling. You’ll know it’s done when the edges are golden, and it looks deliciously inviting.
Dress It Up: Once out of the oven, take each mini tostada and add about a teaspoon of sour cream for a creamy finish. Sprinkle on the diced red onion and add two pieces of chopped cherry tomato, tucking them into the sour cream for a beautiful presentation. Finish with a sprinkle of fresh cilantro, and your mini tostadas are ready to serve with a side of hot sauce.
Storing & Reheating
To store any leftovers, place them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. If you wish to freeze them, wrap individual tostadas tightly in plastic wrap and then transfer them to a freezer-safe bag for up to 3 months. For reheating, simply pop them in a 350 degrees F oven for about 10-12 minutes, ensuring they get crispy again. However, keep in mind that the texture might soften slightly, so a quick broil for a minute or two at the end helps revive that crunch.
Chef’s Helpful Tips
- Avoid burning your tortillas by keeping a close eye on them during the first bake, especially as ovens can vary.
- Use room temperature ingredients for the best melding of flavors—this means letting the cheese sit out a bit before using it.
- If you plan to make these ahead of time, cook the tortillas and toppings separately, then assemble just before serving.
- For extra flavor, consider mixing spices like cumin or smoked paprika into your chicken for a zesty punch.
- Feel free to customize your toppings; avocado, jalapeños, or your favorite salsa could elevate your mini tostadas even further.
- If you’re making these for a large gathering, double the ingredients and prepare multiple sheets—these tiny tacos go fast!
There’s something inherently joyful about sharing food, and Mini Chicken Tostadas deliver that joy in little, delightful bites. These tostadas are easy to whip up, making them a compelling choice for those hectic nights or leisurely weekends gathering with friends. They tap into all the flavors we adore while being accessible, affordable, and downright fun to eat. Don’t hesitate to experiment with the toppings to make them your own. I can’t wait for you to dive into this deliciousness and enjoy every crispy, cheesy bite!
Recipe FAQs
Can I make Mini Chicken Tostadas ahead of time?
Absolutely! You can prepare the tortillas and toppings separately ahead of time. Just store them in airtight containers in the fridge. Assemble and bake them just before serving for the best texture and flavor.
What can I substitute for rotisserie chicken?
Shard cooked chicken breasts or thighs will work perfectly! You might also consider using shredded canned chicken if you’re in a time crunch. For a vegetarian version, black beans or chickpeas can be an excellent alternative.
How can I make these vegetarian or vegan-friendly?
Easily! Substitute the rotisserie chicken with roasted vegetables, black beans, or lentils, and use vegan cheese and a dairy-free sour cream alternative. The toppings like onions and cilantro remain the same for that fresh kick!
What sauces pair well with these Tostadas?
Classic hot sauce like Cholula is a fantastic option, but you might want to try a drizzle of pico de gallo, a homemade guacamole, or even a zesty cilantro-lime dressing to really add flavor dimension!
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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 offer a mouthwatering flavor with simple prep. Made with crispy corn tortillas, tender chicken, and melty cheese, they are perfect for a quick dinner or a tasty snack.
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 closely on the prepared baking sheet. Bake for 9 to 10 minutes until firm but not overly browned.
- Once baked, allow the tortillas to cool for about 5 minutes.
- Flip the tortillas and spread refried beans on each one. Top with shredded chicken and cheese. Return to the oven for an additional 5 to 6 minutes until heated through and cheese is melted.
- Top with a dollop of sour cream, diced onion, two pieces of cherry tomato, and a sprinkle of cilantro before serving. Enjoy with hot sauce.
Notes
Use any type of cooked chicken for this recipe, including leftovers or a rotisserie chicken.
Feel free to customize toppings according to your preference, adding jalapeños or different types of cheese.
These tostadas can be a great appetizer for gatherings or a simple weeknight dinner.
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
