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Mini sheet pan tostadas are my answer to a fast dinner when the whole family wants something crunchy cheesy and bursting with flavor but I also want to keep cleanup easy. Baked in just one pan these little beauties have become my go to for movie nights or anytime we need a fun DIY dinner that is easy to customize.
The first time I made these mini tostadas we had friends over to watch a big game. Everyone piled on their own toppings and people kept coming back for more. Now these are on repeat for both family meals and casual gatherings.
Ingredients
- Street taco size corn tortillas: About four inches across these bake up crispy and hold their shape. Look for ones that are soft and fresh check the date for best results
- Vegetable or canola oil: This helps the tortillas get golden and crispy in the oven
- Refried beans: I use a classic canned version just under the full can for the perfect texture and flavor base
- Shredded rotisserie chicken breast: Already cooked and seasoned this saves time and keeps the tostadas juicy. Pick up a plump rotisserie chicken if you can
- Shredded cheese: Sharp cheddar or Monterey Jack melt beautifully and add gooey flavor. Buy blocks and grate them fresh for best melt and richness
- Sour cream: Makes each bite creamy a little goes a long way
- Finely diced red onion: Offers crunch and fresh zing on top. Choose firm onions with shiny skin
- Cilantro leaves: Brings a burst of herby brightness. Use leaves only and avoid wilted bunches
- Cherry or grape tomatoes: Sliced small these add juicy pops of sweetness. Choose firm and brightly colored tomatoes
- Hot sauce: I love something tangy and medium heat like Cholula but any favorite works
Step-by-Step Instructions
- Prepare the Sheet Pan:
- Line a large baking sheet with foil to make cleanup easier and get your oven heating to four hundred fifty degrees F
- Bake the Tortillas:
- Brush both sides of the tortillas with oil using just enough to coat them evenly. Lay them on the prepared sheet they can be close together since they shrink. Bake for around nine to ten minutes or until they feel firm but are not deeply browned
- Cool and Flip:
- Take the pan out and let the tortillas rest for about five minutes. This rest makes them easier to handle and helps finish crisping
- Layer with Beans Chicken and Cheese:
- Flip the tortillas over so the first baked side is now face up. Spread each tortilla generously with the refried beans then top with a handful of shredded chicken and a sprinkle of cheese
- Final Bake:
- Slide the sheet pan back in the oven and bake for another five to six minutes. The cheese should melt and the fillings will be hot
- Add Toppings:
- Once the tostadas come out add a small dollop of sour cream a sprinkle of diced onions two little tomato pieces and a bit of cilantro to each one. Serve hot with plenty of hot sauce on the side
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My favorite part about these tostadas is piling on the toppings. Even picky eaters can build theirs just how they like. My kids always try to sneak extra cheese and it turns dinnertime into a fun event.
Storage Tips
Store leftovers in an airtight container once completely cooled. They will keep refrigerated for two or three days. To reheat use the oven or an air fryer for best crunch since microwaving makes them soft
Ingredient Substitutions
You can swap the chicken for cooked ground beef or turkey or keep them vegetarian with extra beans or sautéed veggies. Use black beans or pinto beans instead of refried if you prefer chunkier texture. Vegan cheese and dairy free sour cream can fit special diets with no loss of flavor
Serving Suggestions
These mini tostadas are great as an appetizer for a crowd set up a topping bar. For dinner add a simple green salad or fresh fruit for a quick balanced meal. They are also easy to serve alongside classic Mexican rice or a bowl of tortilla soup
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Cultural Context
Tostadas are a classic Mexican street food with origins in using up leftover tortillas. Traditionally they are fried but baking gives a lighter spin that still honors the original flavor and spirit. This mini version is a nod to the bustling markets of Mexico where every topping is a celebration
Frequently Asked Questions
- → Can I use other meats besides chicken?
Yes, feel free to substitute cooked beef, pork, or even shredded turkey for the chicken if desired. Rotisserie meats save time and add lots of flavor.
- → What tortillas work best for these tostadas?
Street taco-size corn tortillas, about 4 inches wide, give an ideal mini size and crisp nicely in the oven.
- → How can I keep tostadas from getting soggy?
Pre-bake the tortillas to crisp them before adding toppings. Allow a brief rest so they stay crunchy after baking.
- → Which garnishes pair well?
Classic toppings include sour cream, diced red onion, cherry tomatoes, cilantro, and a splash of your favorite hot sauce.
- → Are these good for making ahead?
You can prep components in advance, then assemble and bake just before serving to keep everything fresh and crisp.