Description
- Mini Sheet Pan Tostadas are a quick, crispy, and customizable Mexican-inspired snack or meal, perfect for entertaining or an easy weeknight dinner. Using street taco-size corn tortillas, refried beans, shredded chicken, and melted cheese, these bite-sized tostadas are baked to perfection and topped with your favorite garnishes. Whether you’re hosting a gathering or feeding your family, this mini tostada recipe brings big flavor in a fun, handheld size.
Ingredients
- 12 street taco-size corn tortillas (about 4 inches)
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3 tablespoons vegetable or canola oil
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1 (16 oz) can refried beans (traditional or black)
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2 cups shredded rotisserie chicken breast
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2 cups shredded cheese (sharp cheddar, Monterey Jack, or a blend)
Optional Toppings:
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Sour cream
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Finely diced red onion
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Chopped cherry or grape tomatoes
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Fresh cilantro leaves
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Hot sauce (e.g., Cholula)
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Guacamole, salsa, or pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with foil.
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Prepare Tortillas: Brush both sides of the tortillas with oil and arrange them on the baking sheet. Bake for 9–10 minutes until firm but not overly browned.
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Cool and Flip: Let the tortillas cool for 5 minutes, then flip each one over.
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Assemble Tostadas: Spread refried beans on each tortilla, top with shredded chicken, and sprinkle with cheese.
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Final Bake: Return to the oven and bake for 5–6 more minutes until the cheese is melted and bubbly.
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Garnish and Serve: Top with sour cream, red onion, tomatoes, cilantro, and hot sauce. Serve immediately.
Notes
- You can make these vegetarian by omitting chicken and doubling the beans.
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For a spicier version, add jalapeños or chipotle peppers.
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Great for parties—let guests add their own toppings.
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Swap chicken for ground beef, carnitas, or tofu to change it up.
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Use dairy-free cheese for a vegan-friendly version.
