Description
These Mini Sheet Pan Tostadas are a quick and easy way to enjoy a classic Mexican street food favorite. Using small corn tortillas baked to crispy perfection, topped with savory refried beans, shredded rotisserie chicken, and melted cheese, then finished with fresh toppings like sour cream, onion, tomatoes, and cilantro. Perfect for gatherings or a tasty weeknight dinner, they deliver bold flavors with minimal effort.
Ingredients
Scale
Tortillas and Base
- 12 street taco size corn tortillas (approximately 4-inch)
- 3 tablespoons vegetable or canola oil (or as needed)
- 16 ounce can traditional refried beans (just shy of 1 can)
Toppings
- 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 (such as Cholula), for serving
Instructions
- Prepare the Baking Sheet and Preheat Oven: Line a large baking sheet with foil to ensure easy cleanup. Preheat your oven to 450 degrees Fahrenheit to get it ready for baking the tortillas.
- Brush and Bake Tortillas: Lightly brush both sides of each corn tortilla with vegetable or canola oil. Arrange the tortillas closely together on the prepared baking sheet. Bake them for 9 to 10 minutes until they firm up but are not overly browned or crispy yet, as they will continue to crisp during resting and a second bake.
- Cool the Tortillas: Remove the baking sheet from the oven and let the tortillas rest for about 5 minutes until they are cool enough to handle, helping them crisp up further.
- Add Toppings and Bake Again: Flip each tortilla over, then evenly spread refried beans on top. Next, layer shredded rotisserie chicken and shredded cheese over the beans. Return the baking sheet to the oven and bake for an additional 5 to 6 minutes, or until the beans and chicken are heated through and the cheese melts nicely.
- Finish with Fresh Toppings: Once baked, top each tostada with about one teaspoon of sour cream, a sprinkle of diced red onion, two pieces of chopped cherry tomato placed into the sour cream, and a bit of chopped cilantro. Serve the mini tostadas with hot sauce on the side for added flavor.
Notes
- Brush tortillas lightly with oil to ensure they crisp up evenly without becoming greasy.
- Using rotisserie chicken speeds up preparation and adds great flavor.
- Serve immediately for best texture; leftovers may lose crispness.
- You can customize toppings based on your preference, such as adding avocado or jalapeños.
- For a vegetarian version, omit the chicken and add extra beans or grilled vegetables.
- 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 recipe
