Description
These mini tostadas take me back to Sunday afternoons with my abuela—she’d lay out all the toppings and let us build our own. The kitchen was full of laughter, color, and the smell of toasted tortillas. Now, it’s my go-to for feeding a crowd with love and ease. Gather your toppings and start your own tostada tradition tonight!
Ingredients
12 street taco-size corn tortillas (approx. 4-inch)
3 tbsp vegetable or canola oil (or as needed)
1 (16 oz) can traditional refried beans (use just under one full can)
2 cups shredded rotisserie chicken breast
2 cups shredded cheese (sharp cheddar, Monterey Jack, or a mix)
For Garnish:
⅓ cup sour cream
¼ cup finely diced red onion
¼ cup chopped or torn cilantro
6 cherry or grape tomatoes, chopped
Hot sauce (like Cholula) to taste
Instructions
Preheat oven to 400°F (200°C).
Lightly brush tortillas with oil and place on a large sheet pan. Bake for 4–6 minutes per side until golden and crisp.
Spread a thin layer of refried beans on each tostada. Top with chicken and shredded cheese.
Return to oven for 5–7 minutes until cheese is melted and bubbly.
Add your favorite garnishes and a splash of hot sauce to serve.
Notes
A little crunch, a lot of flavor—every bite is a mini celebration!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 330 per serving
- Fat: 16g per serving
- Carbohydrates: 25g per serving
- Protein: 22g per serving