Mini Chicken Tostadas
Mini Chicken Tostadas are a delightful little twist on a classic favorite that’s sure to make your next snack or gathering a hit. These bite-sized beauties have the crispy texture of a tostada topped with layers of savory goodness—imagine warm, crunchy corn tortillas brimming with creamy refried beans, perfectly seasoned rotisserie chicken, and melty cheese. They are an easy and budget-friendly option that brings the vibrant flavors of Mexican cuisine right to your kitchen.
Table of Contents
I first fell in love with Mini Chicken Tostadas during a casual get-together with friends. They were the perfect pick-up-and-eat bites, allowing everyone to mingle while they indulged in these flavorful treats. Now, whenever I entertain, this recipe is one I always turn to. Not only are they quick to prepare, but they can be customized to suit everyone’s palate, making them ideal for gatherings or simple weeknight meals. You’ll love how easily these can be transformed into a crowd-pleaser!
Why You’ll Love This Recipe
- Simple & Quick: Takes only 10 minutes to prep and 30 minutes to make a dozen!
- Irresistible Flavor: Layers of creamy beans, savory chicken, and melted cheese create a flavor explosion.
- Eye-Catching Appeal: Miniature size makes them fun and perfect for sharing.
- Flexible Serving: Great as an appetizer, snack, or main dish for casual dining.
- Diet-Friendly Options: Easy to make gluten-free by using corn tortillas and can adapt for various dietary needs.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): The base of your tostadas, these small tortillas are perfect for individual bites. Feel free to substitute with whole grain or other gluten-free tortillas if needed.
- 3 tablespoons vegetable or canola oil: Using oil helps crisp the tortillas while preventing burning. You can swap it out for olive oil if you prefer.
- 16 ounce can traditional refried beans: Create a creamy layer that binds the toppings. For a lighter option, black beans can be used instead.
- 2 cups shredded rotisserie chicken breast meat: Using rotisserie chicken saves time and adds flavor, but you can also use leftover cooked chicken or even ground chicken for a change.
- 2 cups shredded cheese (sharp cheddar, Monterey Jack): A cheesy topping that melts beautifully. Feel free to mix and match your favorite cheeses – pepper jack is a spicy option!
- ⅓ cup sour cream: A cooling finish that balances the flavors. If needed, Greek yogurt can be a lower-fat substitute.
- ¼ cup finely diced red onion: Adds a touch of crunch and sharpness. Green onions can be used for a milder option.
- ¼ cup chopped or torn cilantro leaves: Fresh cilantro brightens the flavors—omit if you’re not a fan, or replace with parsley.
- 6 cherry or grape tomatoes, chopped into small pieces: Sweet and juicy, these add freshness. Diced bell peppers are also a good alternative.
- Hot sauce (e.g., Cholula): Drizzle to spice things up! adjust to your taste preference.
How to Make Mini Chicken Tostadas
Prepare the Baking Sheet: Line a large baking sheet with foil for easy cleanup. Preheat your oven to 450 degrees F. This ensures everything bakes evenly while making cleanup effortless!
Brush Tortillas: Lightly brush both sides of the tortillas with vegetable or canola oil, then arrange them on your prepared baking sheet. It’s okay if they overlap slightly; they’ll shrink a bit during baking.
Bake First Batch: Place the baking sheet in the preheated oven and bake for 9 to 10 minutes. You want them firm, yet not overly browned. They will crisp even further as they cool and during the second round of baking.
Cool & Flip: Once done, take the baking sheet out and let the tortillas cool for about 5 minutes until they’re easy to handle. Flipping them over, make sure they hold up well.
Layer the Fillings: Spread each tortilla generously with refried beans. Next, add an even layer of shredded chicken followed by a sprinkle of cheese on top. This layering ensures that each bite is loaded with flavor.
Bake Again: Return the assembled tostadas to the oven, baking them for an additional 5 to 6 minutes. You will know they’re ready when the cheese is bubbly and warm, and everything melds together beautifully.
Add Toppings: Remove from the oven and top each mini tostada with about 1 teaspoon of sour cream. Garnish with diced onion, tuck in a couple of cherry tomato pieces, and finish with a sprinkle of fresh cilantro. Don’t forget to serve them with your favorite hot sauce on the side for that extra zest!
Storing & Reheating
Store leftover Mini Chicken Tostadas in an airtight container at room temperature for up to 2 hours. If you have more leftovers, keep them in the refrigerator for about 3 days. For longer storage, wrap them tightly in foil or plastic wrap and freeze for up to 3 months. When you’re ready to enjoy them again, simply pop them in a preheated oven at 350 degrees F for about 10 minutes—just long enough for everything to heat through and maintain their delicious texture.
Chef’s Helpful Tips
- Avoid soggy tortillas by ensuring they’re adequately crisped before adding toppings.
- If you’re preparing the chicken from scratch, keep it slightly underseasoned so you can adjust the flavors during assembly.
- Don’t overcrowd the baking sheet—allow enough space for air circulation to achieve the right crispiness.
- Experiment by adding toppings! Sliced jalapeños or black olives can give a new twist to this dish.
- The toppings can be prepared ahead of time, so assembly is a breeze when you’re ready to bake.
These Mini Chicken Tostadas are a celebration of flavor and convenience. They cram all the deliciousness of traditional tostadas into the perfect bite-sized version. I encourage you to have some fun with it—try different toppings or even add a few spices to the chicken for a flavor kick. Preparing and sharing a platter of these will surely bring a smile to everyone’s face, making mealtime a moment to savor.
Recipe FAQs
Can I make Mini Chicken Tostadas ahead of time?
Absolutely! You can prepare the toppings a day ahead and store them in the refrigerator. When you’re ready to serve, simply assemble them on the tortillas and bake. This saves you time when entertaining!
What can I use instead of rotisserie chicken?
You can use any cooked chicken, such as grilled or baked chicken breast. Shredded beef or even a vegetarian option like sautéed mushrooms or quinoa can also work wonderfully here.
Are these Mini Chicken Tostadas gluten-free?
Yes, if you use gluten-free corn tortillas, this recipe can easily be made gluten-free. Always check your brands to ensure there are no hidden gluten ingredients.
Can I freeze Mini Chicken Tostadas?
Yes, you can freeze the assembled tostadas before baking. Just wrap them tightly in plastic wrap or foil. Bake directly from the freezer, adding a few extra minutes to the cooking time.
PrintMore Main Dishes Recipes
- Green Goddess Salad
- 15-Minute Garlic Butter Chicken Bites | Easy One-Pan Recipe
- Classic Meatball Casserole
- Creamy Mushroom Risotto
- Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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 are a delightful blend of flavors, featuring crispy tortillas topped with tender chicken, cheese, and fresh garnishes. A quick and satisfying meal for any occasion!
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°F and line a large baking sheet with foil.
- Brush both sides of the tortillas with oil and arrange them close together on the baking sheet.
- Bake the tortillas for 9 to 10 minutes until they are firm but not overly browned.
- Allow the tortillas to rest for about 5 minutes until cool enough to handle.
- Flip the tortillas, spread refried beans on each, and top them with chicken and cheese.
- Return the tostadas to the oven for an additional 5 to 6 minutes until heated through and cheese is melted.
- Top each tostada with sour cream, diced onion, cherry tomatoes, and cilantro, and serve with hot sauce.
Notes
Use shredded chicken from a rotisserie chicken for convenience.
Feel free to adjust toppings like sour cream and onions to taste.
Serving with various hot sauces adds a nice kick to these tostadas.
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
