Description
These Mini Sheet Pan Tostadas offer a quick and delicious way to enjoy crispy tortilla bites topped with savory refried beans, shredded rotisserie chicken, melted cheese, and fresh toppings, all baked to perfection on a single sheet pan. Perfect as a crowd-pleasing appetizer or a family-friendly meal.
Ingredients
Scale
Tortillas and Oil
- 12 street taco size corn tortillas (approximately 4-inch)
- 3 tablespoons vegetable or canola oil (or as needed)
Fillings and Toppings
- 16 ounce can traditional refried beans (just shy of 1 can used)
- 2 cups shredded rotisserie chicken breast meat
- 2 cups shredded cheese (sharp cheddar and 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 (Cholula recommended)
Instructions
- Prepare the Baking Sheet and Oven: Line a large baking sheet with foil for easy cleanup. Preheat the oven to 450 degrees F.
- First Bake the Tortillas: Brush both sides of the tortillas with vegetable or canola oil and arrange them closely on the prepared baking sheet. Bake for 9 to 10 minutes until the tortillas firm up but are not overly browned or crisp; they will crisp up more as they rest and during the second baking step.
- Cool the Tortillas: Remove the baking sheet from the oven and let the tortillas rest for about 5 minutes or until cool enough to handle.
- Add Toppings and Second Bake: Flip each tortilla over and spread a layer of refried beans on each. Top with shredded rotisserie chicken and shredded cheese. Return the sheet to the oven and bake for an additional 5 to 6 minutes until the beans and chicken are heated through and the cheese is melted.
- Finish and Serve: Once baked, top each mini tostada with about one teaspoon of sour cream, a sprinkle of diced red onion, two pieces of chopped cherry tomato pressed into the sour cream, and some chopped cilantro. Serve immediately with hot sauce on the side.
Notes
- Use street taco size tortillas for perfect bite-sized tostadas.
- Brushing both sides of tortillas with oil helps achieve a crispy texture while baking.
- Rotisserie chicken is a convenient, flavorful option for topping, but grilled chicken or cooked shredded chicken can also be used.
- Adjust the amount of sour cream, onion, cilantro, and tomatoes based on personal preference.
- Hot sauce like Cholula complements the flavors and adds a gentle kick.
- These tostadas can be made ahead and reheated in the oven to crisp before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Mini Tostadas, Sheet Pan Tostadas, Mexican Appetizer, Quick Tostadas, Baked Tostadas, Rotisserie Chicken Tostadas
