Mini Tostadas Pan (Printable Version)
Little crispy tostadas with gooey cheese, juicy chicken, beans, and bold toppings. Great for a quick dinner or if friends show up.
# What You'll Need:
→ Base
01 -
About 3 tablespoons canola or vegetable oil, more if needed
02 -
Twelve street-style corn tortillas, each roughly 10 cm wide
→ Filling
03 -
Two cups sharp cheddar or Monterey Jack cheese, grated (about 180 g)
04 -
Roughly 450 g refried pinto beans (just shy of a whole 454 g can)
05 -
Around 280 g rotisserie chicken breast, pulled and shredded (equals 2 cups)
→ Garnish
06 -
Six small tomatoes, grape or cherry, chopped into tiny bits
07 -
Hot sauce, splash on what you like
08 -
70 ml sour cream, or grab more as you see fit
09 -
About 10 g cilantro leaves, chopped up, some extra if you want
10 -
40 g red onion, diced nice and fine, add more if you want it extra punchy
# Step-by-Step Guide:
01 -
Load each toasted tortilla with a spoonful of sour cream, chopped onion, two bits of tomato, and a sprinkle of cilantro. Serve up right away and let folks hit the hot sauce if they want.
02 -
Pop the tray back in and bake 5 to 6 minutes so the cheese melts and everything gets hot and gooey.
03 -
Flip each tortilla. Smear on the refried beans, pile on shredded chicken, then finish up with a heap of cheese.
04 -
Take tortillas out and give 'em 5 minutes to cool off a bit so you don't burn your fingers.
05 -
Use a pastry brush to coat tortillas on both sides with oil. Set them tightly on the foil-lined tray. Bake about 9–10 minutes—aim for set, but not super crispy yet.
06 -
Cover your big baking pan in foil to save scrubbing later and set oven to 230°C to preheat.
# Additional Notes:
01 -
When baking the tortillas the first time, watch out not to cook them too long—otherwise they turn too hard.
02 -
Cheese you shred yourself always melts way better than pre-shredded stuff.