Chicken Tostadas Minis (Print-Friendly Version)
# What You'll Need:
→ Base
01 -
A dozen small corn tortillas, about 10 cm across, any brand works
02 -
Roughly 3 tablespoons of whatever oil you’ve got — canola or veggie is perfect
→ Filling
03 -
Shred up 2 cups cooked rotisserie chicken breast (that’s around 280 g)
04 -
Not quite a whole can (454 g) of traditional refried beans (you’ll want around 450 g), just eyeball it
05 -
Grab 2 handfuls (about 180 g) of shredded sharp cheddar or Monterey Jack, whichever you’re into
→ Garnish
06 -
However much sour cream you like, about 70 ml is a good start
07 -
Toss in 10 g or a palmful of cilantro leaves, chopped up to your liking
08 -
Six tiny tomatoes (grape or cherry), diced up nice and small
09 -
Chop one small red onion (about 40 g), but more if you’re feeling it
10 -
Bring the heat with hot sauce, just pour on as much as you can handle
# Step-by-Step Directions:
01 -
Spoon some sour cream over your warm tostadas. Sprinkle with onions, a pinch of cilantro, two tomato bits, then drizzle on some hot sauce. Dig in right away.
02 -
Slide the tray back in your hot oven for 5 to 6 minutes. You’re done when cheese is bubbling and everything is heated all the way through.
03 -
Once the tortillas are flipped, smear beans all the way to the edges. Throw on chicken, then cover with shredded cheese.
04 -
After they come out of the oven, just let the tortillas chill for five minutes. That way they’re easy to handle.
05 -
Brush both sides of each tortilla with oil. Lay them close together on foil in the baking tray and send them into the oven for 9 to 10 minutes until they’re firm but not brittle.
06 -
Cover a big tray with foil so cleanup’s a breeze. Heat the oven to 230°C — yep, it’s really hot.
# Helpful Notes:
01 -
It’s better to underbake the tortillas in the first step. That way they stay sturdy enough to hold toppings but don’t go crunchy.
02 -
Freshly shredding your own cheese makes things way smoother when melting.