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When I’m craving something fun, crunchy, cheesy, and packed with flavor—but don’t want a ton of dishes—these tiny sheet pan tostadas save the day. Just toss everything on one pan. Cleanup’s a breeze and everyone gets to pile on what they’re into. We roll these out for movie nights or any time we need a meal that’s playful and flexible.
The first batch of these mini tostadas happened during a game night with friends. Everyone grabbed their favorite toppings and went back for seconds (and thirds). Now these are in regular rotation for both chill family meals and laid-back hangouts.
Tasty Ingredients
- Mini corn tortillas (street taco size): About four inches wide. These crisp up perfectly and keep that shape. Grab the softest, freshest pack you can—check the date just to be sure
- Canola or vegetable oil: You’ll need a little for brushing so tortillas turn out golden and crunchy
- Canned refried beans: I use just under one full can. It spreads smooth and makes a great base layer
- Rotisserie chicken, shredded: Already cooked and gets these on your table fast. A juicy chicken works best
- Grated cheese: Monterey Jack or sharp cheddar both melt like a dream. Grab a block and grate it fresh if you’ve got time
- Sour cream: Just a dab mellows out all the other flavors
- Red onion, finely chopped: Adds that pleasant crunch and a punch of freshness on top
- Cilantro (just the leaves): For a big burst of green flavor—skip any wilted bits
- Grape or cherry tomatoes, sliced: Sweet and bright, they give every bite some juice. Go for the firmest you can find
- Hot sauce: I usually reach for something tangy and medium-spicy like Cholula, but use whatever you love
Simple Directions
- Get the Pan Ready:
- Pop foil onto a big baking sheet so you’ll have less mess. Turn your oven on to four-fifty Fahrenheit
- Crisp the Tortillas:
- Swipe both sides of each tortilla with a little oil to get them evenly coated. Arrange them so they touch but don’t overlap, since they’ll shrink. Bake for nine or ten minutes until they’re sturdy. No deep brown needed yet
- Cool and Flip:
- Bring the pan out and let the tortillas chill for five minutes or so. This helps them stay in one piece for the next part
- Add Beans, Chicken, and Cheese:
- Flip those tortillas over so the bottom side’s up. Smear on beans, then throw on some shredded chicken and cheese
- Back in the Oven:
- Put the pan back in for five or six quick minutes. The cheese should be gooey and everything hot
- Finish Topping:
- Once out, spoon a little sour cream, scatter diced onion, add two tomato slices, and some fresh cilantro on each. Serve right away, passing a bottle of hot sauce around the table
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I’m obsessed with loading these tostadas up. Kids have a blast making their own and nobody ends up fighting over toppings. Mine always try to sneak in more cheese, which makes dinner feel like a party.
Storing Leftovers
Let them cool down and stash in a sealed container in your fridge. They’re good for two or three days. For that crunchy bite, use an oven or air fryer when you reheat. Microwaves make them go soft—skip that if you can
Switch-Ups
You can use ground turkey or beef instead of chicken, or just load them with more beans or tiny fried veggies for a meatless option. Black or pinto beans work if you’re after more texture. Going vegan? Swap in plant-based cheese and a nondairy sour cream. They’ll still taste great
Ways to Serve
Put these out as finger food for a crowd, and set up a topping station. If it’s dinner, add a green salad or fresh fruit for a meal with less effort. They’re a hit alongside classic Mexican rice or a big bowl of tortilla soup
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Fun Food History
Tostadas started out in Mexico as a clever way to use up tortillas from yesterday. Usually, folks fry them, but popping them in the oven instead keeps things lighter while still capturing that awesome flavor and vibe. This mini version is my hat tip to Mexico’s lively markets, where the toppings are half the fun
FAQs About the Recipe
- → Is it possible to swap out the chicken for other meats?
Definitely—you can grab some cooked beef, pork, or turkey to toss on instead of chicken. Rotisserie meat also makes things quicker and more flavorful.
- → Which tortillas are best to use here?
Go with 4-inch street taco corn tortillas. They’re just the right size for minis and turn crispy in the oven.
- → Any tricks to keep my tostadas crunchy?
Bake the tortillas first before piling on beans and chicken. Let them sit a minute after baking so they're still crisp when you eat them.
- → What are some tasty things to throw on top?
You can add sour cream, red onion bits, halved cherry tomatoes, a bunch of cilantro, or just splash your fave hot sauce over the top.
- → Can I get these ready ahead of time?
Sure thing—get all your toppings and bases ready ahead, then just put everything together and bake when it’s almost time to eat so they stay fresh and crunchy.