Mini Chicken Tostadas
Mini Chicken Tostadas are the perfect bite-sized treats that combine all the flavors you love about Mexican cuisine. Picture a warm corn tortilla piled high with creamy refried beans, juicy rotisserie chicken, and melted cheese, all topped with a little dollop of sour cream, fresh cilantro, and a sprinkle of diced tomato. They are crisp, satisfying, and packed with flavor in every single mouthful. The best part? You can whip them up in just about 40 minutes from start to finish, making them an ideal option for even the busiest weeknight dinners or spontaneous gatherings with friends.
Table of Contents
The moment I first made these Mini Chicken Tostadas was one of those “aha” moments where everything just clicked. I needed something fun yet simple for a casual dinner party, and I was craving the comforting tastes of Mexican street food. After experimenting in the kitchen, I discovered that using street taco-sized corn tortillas gives these tostadas a lovely, delicate crunch. Fans of this dish rave about how these little bites can steal the show at any gathering. You won’t believe how fast they disappear! With their vibrant colors and delicious flavors, these mini tostadas are not just appetizers; they’re an irresistible centerpiece that everyone will love. So grab your apron and let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes — perfect for busy evenings!
- Irresistible Flavor: A delightful medley of creamy, savory, and fresh flavors.
- Eye-Catching Appeal: These colorful bites are an impressive dish for gatherings.
- Flexible Serving: Perfect as appetizers, a fun dinner, or even a snack.
- Diet-Friendly Options: Easy to make gluten-free or adapt for dietary preferences.
Ingredients You’ll Need
- 12 street taco size corn tortillas (approximately 4-inch): These small tortillas are perfect for bite-sized tostadas, providing a delightful crunch when baked.
- 3 tablespoons vegetable or canola oil: This oil is ideal for brushing the tortillas, helping them crisp up beautifully in the oven.
- 16-ounce can traditional refried beans: Creamy and comforting, they serve as a delicious base and add flavor. You can also use black beans for a different twist.
- 2 cups shredded rotisserie chicken breast meat: Convenient and flavorful, rotisserie chicken cuts down on prep time. Feel free to use grilled chicken or shredded turkey as well!
- 2 cups shredded cheese (sharp cheddar, Monterey Jack): A blend of these cheeses melts perfectly, creating a gooey topping. You can substitute with pepper jack for a spicy kick.
- ⅓ cup sour cream: Adds creaminess and a tangy flavor. Greek yogurt can be used for a healthier option!
- ¼ cup finely diced red onion: Fresh and crispy, they add a lovely crunch and flavor pop—white or green onions work as alternatives.
- ¼ cup chopped or torn cilantro leaves: A must-have for freshness, cilantro brightens up the dish. For a milder flavor, try using parsley instead.
- 6 cherry or grape tomatoes: Their sweet juiciness complements the savory flavors. Diced bell peppers can also be a great swap.
- Hot sauce: A splash of your favorite hot sauce (I love Cholula) adds just the right kick!
How to Make Mini Chicken Tostadas
Preheat the oven: Start by lining a large baking sheet with foil for easy cleanup. Preheat your oven to 450 degrees F so that it’s nice and hot when we’re ready to bake.
Brush the tortillas: Lightly brush both sides of the 12 street taco size corn tortillas with the 3 tablespoons of vegetable or canola oil. Place them on the prepared baking sheet, making sure they’re closely packed together since they will shrink slightly as they bake.
Bake the tortillas: Place the baking sheet in the preheated oven and bake for 9 to 10 minutes. Keep an eye on them; you’re aiming for the tortillas to firm up without getting overly browned. They’ll retain a perfect base for our toppings!
Let them rest: When the time is up, remove the baking sheet and let the tortillas cool for about 5 minutes, just until they’re cool enough to handle. This waiting period makes them easier to work with for the next steps.
Assemble the tostadas: Carefully flip each tortilla over. Spread each one with refried beans (use about 1 tablespoon per tortilla) and top generously with shredded rotisserie chicken and a handful of cheese.
Final bake: Return the tostadas to the oven for an additional 5 to 6 minutes, until the beans are warmed through and the cheese is bubbly and melted, creating that wonderful layered effect.
Add toppings and serve: Once they’re out of the oven, top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a sprinkling of diced red onion, two pieces of cherry tomato nestled in the sour cream, and a few cilantro leaves. Everything is better with a splash of hot sauce, so serve with your favorite variety!
Storing & Reheating
If you happen to have leftovers, store them at room temperature for a couple of hours before refrigerating. Keep any uneaten tostadas in an airtight container in the fridge for up to 3 days. If you want to freeze them, wrap individual tostadas tightly in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, reheat in a 350 degrees F oven for about 10-12 minutes until warmed through and crisp again — just know the texture may change slightly, so a little extra care in reheating is key.
Chef’s Helpful Tips
- Don’t overcrowd the tray: Ensure that the tortillas have enough space; if they’re too crowded, they may steam instead of crisp.
- Watch the baking time: Every oven is different, so keep a close eye on your tortillas, especially during the first bake.
- Customize toppings: Feel free to get creative! Add jalapeños for spice or even avocado for some creaminess.
- Make ahead: You can prep everything ahead of time, just wait to bake until you’re ready to serve for the best texture.
They are simple yet flavorful, inviting you to experiment with various toppings or add-ons. The crunch of the tortillas paired with creamy fillings creates a delightful snack or meal to share with loved ones.
Recipe FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas provide a traditional flavor and a satisfying crunch, flour tortillas can be used for a softer texture. Just note they may not crisp up as much when baked.
How do I make these Mini Chicken Tostadas vegetarian?
To transform this into a vegetarian option, simply swap the shredded chicken for a blend of sautéed veggies like bell peppers, onions, and zucchini, or use canned black beans for extra protein.
Can I make Mini Chicken Tostadas ahead of time?
You can prep the toppings in advance and assemble the tostadas when you’re ready to bake. This makes them a convenient dish for parties or gatherings!
What are some good toppings for Mini Chicken Tostadas?
Feel free to get creative! Some tasty options include sliced jalapeños for heat, sliced avocados for creaminess, or a drizzle of cilantro-lime dressing for a flavor boost.
PrintMore Main Dishes Recipes
- Roast Sirloin with Potato Bake
- Auto Draft
- French Onion Chicken Lasagna Rollups
- Crispy Oven-Baked Potato Wedges (Pub Style)
- Crispy Pan-Fried Cabbage with Bacon & Onions
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: Baked
- Cuisine: Mexican
Description
Mini Chicken Tostadas are a delightful blend of flavors, featuring crispy tortillas topped with tender chicken, gooey cheese, and fresh toppings. Perfect for a quick dinner or a fun party appetizer, these bite-sized treats are sure to please everyone!
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 or 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, to taste
Instructions
- Preheat the oven to 450°F and line a large baking sheet with foil for easy cleanup.
- Brush both sides of the tortillas with oil and place them on the prepared baking sheet closely together. Bake for 9 to 10 minutes until they are firm but not overly browned.
- Remove from the oven and allow the tortillas to cool for about 5 minutes until they are manageable.
- Flip the tortillas over and spread each with refried beans, then top with shredded chicken and cheese. Return to the oven to bake for an additional 5 to 6 minutes until heated through and cheese is melted.
- Add a small dollop of sour cream on each tostada, followed by diced onion, two pieces of cherry tomato, and cilantro. Serve with hot sauce.
Notes
Feel free to customize toppings according to your preferences, such as adding jalapeños or additional vegetables.
Store any leftovers in an airtight container in the fridge for up to 3 days.
These tostadas can also be made vegetarian by omitting the chicken and adding more beans or vegetables.
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
