Mini Sheet Pan Tostadas
Bake a sheet pan full of these mini chicken tostadas in about 30 minutes for an easy dinner or fun party snack. Crispy baked street taco tortillas are loaded with beans, chicken, cheese and your favorite toppings.
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 (I used just shy of 1 can)
- 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)
Directions
- 1
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
- 2
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
- 3
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
- 4
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
- 5
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.