Chicken Tostada Minis (Printable Version)
Crisped-up minis with shredded chicken, a cheesy-bean layer, and your favorite toppings. Fast for nights with no time or sharing at parties.
# Ingredients Required:
→ Base
01 -
A dozen little corn tortillas, close to 10 cm across
02 -
Roughly 3 tablespoons of any cooking oil you’ve got (canola or veggie is great)
→ Filling
03 -
Tear apart some cooked rotisserie chicken breast—about two cups, or 280 g
04 -
Almost a full can (about 450 g) of your favorite refried beans
05 -
Grab a couple handfuls of shredded sharp cheddar or Monterey Jack (roughly 180 g)
→ Garnish
06 -
About 70 ml of sour cream, but just eyeball it if you want more
07 -
Toss on 10 g chopped cilantro leaves (a small handful)
08 -
Bust up 6 little tomatoes (cherry or grape), finely chopped
09 -
Chop up a small red onion (about 40 g, or as much or little as you like)
10 -
Hot sauce to taste—add as much or as little as you’re feeling
# Guide to Cooking:
01 -
Top those hot tostadas with a splash of sour cream, sprinkle diced onion, then cilantro, then your tomato bits. Set out some hot sauce on the side. Dig in before they cool down.
02 -
Slide the pan into your piping-hot oven for 5 to 6 minutes. You’re looking for melty cheese and everything nice and warm.
03 -
Flip those tortillas, slather on some beans, layer on the shredded chicken, then cover the whole thing with cheese.
04 -
Let things chill out for five minutes after baking. That little break makes them easier to handle.
05 -
Coat both sides of each tortilla with oil. Lay them close together on your foil-lined tray. Pop them in for 9–10 minutes ‘til they feel set but aren’t totally hard.
06 -
Wrap your baking tray in foil for easy cleaning. Crank your oven up to 230°C so it gets super hot.
# Extra Suggestions:
01 -
Don’t leave tortillas in the oven too long first time around. You want them firm, not brittle.
02 -
Cheese you grate yourself just melts smoother and nicer.