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

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

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