Mini Sheet Pan Tostadas (Print-Friendly Version)
Crispy corn tortillas topped with refried beans, rotisserie chicken, and melty cheese - perfect for quick dinners or entertaining.
# Ingredients:
→ Base
01 -
12 street taco size corn tortillas (approximately 4-inch)
02 -
3 tablespoons vegetable or canola oil
→ Filling
03 -
1 can (16 ounce) traditional refried beans
04 -
2 cups shredded rotisserie chicken breast meat
05 -
2 cups shredded cheese (sharp cheddar or Monterey Jack)
→ Garnish
06 -
⅓ cup sour cream
07 -
¼ cup finely diced red onion
08 -
¼ cup chopped or torn cilantro leaves
09 -
6 cherry or grape tomatoes, chopped into small pieces
10 -
Hot sauce (Cholula recommended)
# Steps:
01 -
Line a large baking sheet with foil for easy cleanup. Preheat oven to 230°C (450°F).
02 -
Brush both sides of the tortillas with oil and place on the prepared baking sheet (they'll be very close together but will shrink slightly during baking). Bake for 9 to 10 minutes, until firmed up but not overly browned or crisp.
03 -
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
04 -
Flip the tortillas over and spread each one with refried beans. Top with chicken and cheese.
05 -
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.
06 -
Top each mini tostada with a small dollop (about 1 teaspoon) of sour cream, diced onion, tomato pieces, and cilantro. Serve with hot sauce.
# Notes & Tips:
01 -
The tortillas will crisp up during the resting period and second bake.
02 -
These can be served as an appetizer or main course.