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When I want something crunchy, cheesy, and packed with big taste, these mini sheet pan tostadas always save the day. Everything goes on one tray, so cleanup's simple. They're my go-to for movie nights or when everyone wants to pick their own toppings. So much fun—and you can make them just how you like.
The first time I made these was game night. Friends loaded up their favorites, and not one was left. They're now a regular for family dinners or any chill hangout.
Delicious Ingredients
- Street taco style corn tortillas: Go for tortillas around four inches wide—make sure they're soft and check they're fresh
- Vegetable or canola oil: Needed for crisping up tortillas in the oven
- Refried beans: One can is plenty for a hearty, tasty base
- Shredded rotisserie chicken breast: Pre-cooked and super tender—grab a rotisserie chicken if you've got time
- Shredded cheese: Monterey Jack or cheddar are perfect—freshly grated cheese melts the smoothest
- Sour cream: Just a dab makes each one creamy
- Finely diced red onion: For a nice crunch and bite—choose onions that are glossy and firm
- Cilantro leaves: Only the leaves for a fresh, herby finish—skip any limp bunches
- Cherry or grape tomatoes: Pick bright, firm ones—slice in half or quarters for juicy bites
- Hot sauce: Any tangy, medium-hot sauce you like works great—Cholula’s a win, but use your favorite
Simple Instructions
- Prepare the Pan:
- Wrap your largest sheet in foil for easy cleanup. Heat oven to four hundred fifty degrees F.
- Bake the Tortillas:
- Brush oil on both sides of the tortillas. Place close together on the tray and bake nine or ten minutes—look for firm, not too dark.
- Let Cool and Flip:
- Cool tortillas for five minutes so they crisp up and you won't burn your hands.
- Top with Beans, Chicken, Cheese:
- Flip the tortillas browned side up. Spread on beans, then pile on chicken, then add cheese over the top.
- Do a Final Bake:
- Bake another five or six minutes, just until cheese is melty and everything's warm.
- Finish with Toppings:
- Add spoonful of sour cream, some chopped onion, tomato bits, and cilantro leaves. Splash on your favorite hot sauce as much as you want.
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My favorite part's piling on toppings. Even folks who are picky enjoy making their own combos. My kids love to toss on loads of cheese and make dinner feel like a party.
Storage Advice
Let tostadas cool, then tuck leftovers in a sealed box in the fridge. They’re good for a couple days. To make ‘em crispy again, heat in the oven or air fryer—don’t use the microwave, or they’ll go soft.
Swap Suggestions
Got no chicken? Use cooked ground turkey or beef. Skip meat and load up beans or throw in some sautéed veggies for vegetarian. If you want beans with more texture, swap in pinto or black beans instead of refried. Any special diets? Use vegan cheese or dairy-free sour cream—still super tasty.
Serving Inspiration
Put these out as a make-your-own starter for parties. Want to turn it into dinner? Toss greens or fresh fruit on the plate. They're also great next to tortilla soup or classic Mexican rice.
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Tradition Vibes
Tostadas started as a way to use up old tortillas in street stalls across Mexico. They're usually fried, but baking keeps things a bit lighter and still nails those classic tastes. These mini ones are my nod to the colorful, lively energy of Mexico’s food spots.
Common Questions
- → Can I use other meats besides chicken?
Yep, you sure can. Try any cooked beef, pork, or even turkey if that’s what’s in your fridge. Rotisserie works when you’re low on time.
- → What tortillas work best for these tostadas?
Pick those small corn tortillas, about 4 inches across. They’re just the right size to crisp up and hold toppings without falling apart.
- → How can I keep tostadas from getting soggy?
Bake those tortillas all by themselves before putting on your stuff. After they’re out, let them chill just a bit so the crunch stays.
- → Which garnishes pair well?
Grab things like diced onion, tomatoes, some cilantro, a bit of sour cream, or hot sauce. Toss them on top however you want.
- → Are these good for making ahead?
Totally. Prep the toppings and tortillas, then just put them together and bake when you’re hungry so they’re still fresh and crisp.