Mini Chicken Sheet Pan Tostadas – If you’re looking for a quick. And delicious appetizer. Or snack. These Mini Chicken Sheet Pan Tostadas are a perfect choice. Made with corn tortillas, refried beans, shredded rotisserie chicken, and melted cheese. They are sure to be a hit.
The first time I made these Mini Chicken Sheet Pan Tostadas. I was looking for a quick. And tasty way. To use up some leftover rotisserie chicken. My husband and child absolutely loved them! The crunchy tortillas, savory beans, and melty cheese. Combined with fresh toppings. Created a delightful blend of flavors. And textures. It was an instant family favorite. And now we make them whenever we need a quick. And satisfying meal or snack.
What makes this Mini Chicken Sheet Pan Tostadas truly special?
These Mini Chicken Sheet Pan Tostadas are incredibly easy. And quick to make. Requiring only 30 minutes from start to finish. The use of rotisserie chicken cuts down on prep time. Making it a convenient option for busy weeknights. Or impromptu gatherings. The customizable toppings. Allow you to adjust the flavors. To suit your preferences. And the crispy tortillas provide a delightful crunch. With every bite.
What You Need To Make This Mini Chicken Sheet Pan Tostadas Recipe?
Street Taco Size Corn Tortillas: These small tortillas are perfect for creating bite-sized tostadas. They crisp up nicely in the oven. Providing a sturdy base for the toppings.
Vegetable or Canola Oil: Brushing the tortillas with oil. Helps them become crispy and golden brown in the oven.
Refried Beans: Use your favorite brand of traditional refried beans. They add a creamy texture. And rich flavor to the tostadas.
Shredded Rotisserie Chicken: Using rotisserie chicken is a time-saver. And adds a delicious, tender texture to the tostadas.
Shredded Cheese: A blend of sharp cheddar and Monterey Jack melts beautifully. And adds a gooey, cheesy layer to the tostadas.
Sour Cream, Red Onion, Cilantro, Cherry Tomatoes, and Hot Sauce: These fresh garnishes add brightness. And a pop of color. Enhancing the overall flavor. And the presentation of the tostadas.
Steps To Make Mini Chicken Sheet Pan Tostadas:
Step 1: Preheat your oven to 450°F and line a large baking sheet with foil. This will make cleanup a breeze!
Step 2: Brush both sides of the tortillas with oil and place them on the prepared baking sheet. They might be snug, but don’t worry—they’ll shrink a bit during the first bake.
Step 3: Bake the tortillas for 9 to 10 minutes, just until they’re firm but not too brown or crispy. They’ll crisp up more as they rest and during the second bake.
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Step 4: Let the tortillas rest on the baking sheet for about 5 minutes, or until they’re cool enough to handle.
Step 5: Flip the tortillas over and spread each one with refried beans. Then, pile on the shredded chicken and cheese.
Step 6: Pop the tostadas back into the oven for another 5 to 6 minutes, just until the beans and chicken are warm and the cheese is gooey and melted.
Step 7: Top each tostada with a dollop of sour cream, a sprinkle of diced red onion, two pieces of cherry tomato, and a pinch of cilantro. Serve with your favorite hot sauce for an extra kick.
Tip:
To get the crispiest tostadas. Make sure to brush the tortillas with oil evenly on both sides. If you want an extra crispy finish. After the initial bake. Let the tortillas cool completely before adding the toppings. This allows the tortillas to crisp up further. Also, don’t skip the resting period after the first bake. It helps the tortillas firm up. Making them easier to handle. And less likely to get soggy. When you add the beans and chicken. Another tip. If you’re short on time. You can use pre-cooked chicken. Or even leftover chicken from another meal. This recipe is excellent. For repurposing leftovers. Into something delicious and fun.
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Yes. You can use flour tortillas if you prefer. But corn tortillas are traditional. And offer a different texture and flavor.
Can I make these tostadas ahead of time?
Yes. You can prepare the components ahead of time. But it’s best to assemble and bake them just before serving. To ensure they stay crispy.
What other toppings can I use?
Feel free to get creative with toppings! Avocado slices, pickled jalapenos, shredded lettuce, or a squeeze of lime juice. Would all be delicious additions.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Chicken Sheet Pan Tostadas
Ingredients
- 12 street taco size corn tortillas approximately 4-inch
- 3 tbsp vegetable or canola oil or as needed
- 16 oz can traditional refried beans I used just shy of 1 can
- 2 c shredded rotisserie chicken breast meat
- 2 c shredded cheese sharp cheddar, Monterey Jack
FOR GARNISH:
- ⅓ c sour cream or as needed
- ¼ c finely diced red onion or as needed
- ¼ c chopped or torn cilantro leaves or as needed
- 6 cherry or grape tomatoes chopped into small pieces
- hot sauce I used Cholula
Instructions
- Preheat oven to 450°F. Line a large baking sheet with foil.
- Brush tortillas with oil on both sides and place them on the baking sheet. Bake for 9-10 minutes until firm.
- Let the tortillas rest for 5 minutes, then flip them over.
- Spread each tortilla with refried beans, then top with shredded chicken and cheese.
- Bake for another 5-6 minutes until the cheese melts.
- Top each tostada with sour cream, diced red onion, cherry tomato pieces, and cilantro. Enjoy with hot sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
