Mini Sheet Pan Tostadas (Print-Friendly Format)
Mini tostadas baked until crispy and loaded with chicken, beans, cheese, and fresh toppings.
# Required Ingredients:
→ Base
01 -
12 street taco-size corn tortillas (approximately 10 cm each)
02 -
3 tablespoons vegetable oil or canola oil, plus more as needed
→ Filling
03 -
450 grams traditional refried beans (just under 1 standard 425 g can)
04 -
2 cups (about 250 grams) shredded rotisserie chicken breast
05 -
2 cups (approximately 200 grams) shredded cheese (sharp cheddar, Monterey Jack, or a blend)
→ Garnishes
06 -
80 ml sour cream (or as needed)
07 -
40 grams finely diced red onion (or as needed)
08 -
15 grams chopped or torn fresh cilantro leaves
09 -
6 cherry or grape tomatoes, chopped into small pieces
10 -
Hot sauce, such as Cholula (to taste)
# How to Make It:
01 -
Line a large baking sheet with aluminum foil for easier cleanup. Preheat oven to 230°C (450°F).
02 -
Brush both sides of each tortilla evenly with oil and arrange closely on the prepared baking sheet. Bake for 9 to 10 minutes, until the tortillas are firm but not deeply browned. They will crisp further during the next bake and as they cool.
03 -
Remove baking sheet from oven and allow tortillas to rest for about 5 minutes, or until cool enough to handle. Flip each tortilla over to prepare for topping.
04 -
Spread each tortilla evenly with refried beans. Top with shredded chicken, then sprinkle cheese over each one.
05 -
Return tortillas to the oven and bake for an additional 5 to 6 minutes, or until the beans and chicken are heated through and cheese is fully melted.
06 -
Remove from oven. Top each tostada with a small dollop of sour cream, a little diced red onion, two chopped cherry tomato pieces, and a sprinkling of cilantro. Serve immediately with hot sauce.
# Additional Information:
01 -
For the crispiest texture, avoid overcrowding the baking sheet so heat circulates evenly around each tortilla.