Mini Sheet Pan Tostadas (Print Version)
# Ingredients:
→ Base
01 -
12 corn tortillas, street taco size, approximately 10 cm diameter
02 -
3 tablespoons vegetable or canola oil, or as needed
→ Filling
03 -
450 g traditional refried beans (just under 1 standard 454 g can)
04 -
2 cups shredded rotisserie chicken breast, approximately 280 g
05 -
2 cups shredded cheese (sharp cheddar or Monterey Jack), approximately 180 g
→ Garnish
06 -
70 ml sour cream, or as needed
07 -
40 g finely diced red onion, or as needed
08 -
10 g chopped cilantro leaves, or as needed
09 -
6 cherry or grape tomatoes, chopped into small pieces
10 -
Hot sauce, to taste
# Instructions:
01 -
Line a large baking sheet with foil for easy cleanup and preheat oven to 230°C.
02 -
Brush both sides of each tortilla with vegetable oil and arrange on the lined baking sheet, placing them closely together. Bake for 9–10 minutes until tortillas are set but not fully crisp.
03 -
Remove from oven and let the tortillas rest for 5 minutes, allowing them to cool slightly and become easier to handle.
04 -
Flip each tortilla over. Spread generously with refried beans, then top evenly with shredded chicken and cheese.
05 -
Return sheet pan to the oven and bake for an additional 5–6 minutes, or until the fillings are heated through and cheese is fully melted.
06 -
Top each warm tostada with a dollop of sour cream, a sprinkle of diced onion, two cherry tomato pieces, and a pinch of cilantro. Serve immediately with hot sauce on the side.
# Notes:
01 -
Avoid over-baking the tortillas during the first bake to ensure they remain sturdy but not brittle.
02 -
Use freshly shredded cheese for optimal melting and texture.