Description
These Mini Sheet Pan Tostadas are a perfect party appetizer or quick dinner option. Crispy corn tortillas topped with refried beans, shredded chicken, cheese, and colorful garnishes.
Ingredients
Units
Scale
Corn Tortillas:
- 12 street taco size corn tortillas, approximately 4-inch
Oil:
- 3 tablespoons vegetable or canola oil, or as needed
Refried Beans:
- 16 ounce can traditional refried beans, just shy of 1 can
Chicken:
- 2 cups shredded rotisserie chicken breast meat
Cheese:
- 2 cups shredded cheese, sharp cheddar, Monterey Jack
Garnish:
- 1/3 cup sour cream, or as needed
- 1/4 cup finely diced red onion, or as needed
- 1/4 cup chopped or torn cilantro leaves, or as needed
- 6 cherry or grape tomatoes, chopped into small pieces
- Hot sauce, e.g., Cholula
Instructions
- Preheat: Line a large baking sheet with foil and preheat the oven to 450 degrees F.
- Prepare Tortillas: Brush both sides of the tortillas with oil and place on the baking sheet. Bake for 9 to 10 minutes until firmed but not overly browned. Let cool.
- Assemble Tostadas: Spread refried beans on tortillas, top with chicken and cheese. Bake for 5-6 minutes until heated through and cheese melts.
- Garnish: Top each tostada with sour cream, onion, tomato, and cilantro. Serve with hot sauce.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
