🌮 Mini Chicken Sheet Pan Tostadas
🛒 Ingredients (Serves 4–6)
For the Tostadas:
12 street taco-sized corn tortillas (approximately 4 inches)
3 tablespoons vegetable or canola oil (or as needed for brushing)
450 grams traditional refried beans (just under 1 standard 454 g can)
2 cups shredded rotisserie chicken breast
2 cups shredded cheese (such as sharp cheddar or Monterey Jack)
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For Garnish (Optional):
⅓ cup sour cream
¼ cup finely diced red onion
¼ cup chopped or torn cilantro leaves
6 cherry or grape tomatoes, chopped into small pieces
Hot sauce (such as Cholula, to taste)
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👩🍳 Instructions
Preheat Oven:
Preheat your oven to 450°F (230°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
Prepare Tortillas:
Brush both sides of the corn tortillas with vegetable or canola oil. Arrange them in a single layer on the prepared baking sheet.
Bake for 8–10 minutes, or until the tortillas are firm but not too brown. They will crisp up more as they rest and during the second bake.
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Assemble Tostadas:
Flip the baked tortillas over. Spread a thin layer of refried beans on each tortilla.
Top with shredded rotisserie chicken and shredded cheese.
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Bake Again:
Return the assembled tostadas to the oven and bake for an additional 5–6 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve:
Remove from the oven and let cool slightly.
Top each tostada with sour cream, diced red onion, chopped cilantro, chopped cherry tomatoes, and a drizzle of hot sauce, if desired.
Serve immediately and enjoy!
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💡 Tips & Variations
Vegetarian Option: Replace the shredded chicken with black beans or sautéed vegetables for a vegetarian version.
Spicy Kick: Add sliced jalapeños or a drizzle of spicy salsa to the toppings for an extra layer of heat.
Make-Ahead: Assemble the tostadas in advance and refrigerate. When ready to serve, bake as directed.
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Enjoy your Mini Chicken Sheet Pan Tostadas—a fun and flavorful dish that’s sure to please everyone at the table!