Description
Delight in the vibrant flavors of Mini Sheet Pan Tostadas, where crispy corn tortillas meet a medley of fresh toppings. Perfect for game nights or casual dinners, these customizable bites are sure to impress your family and friends. With each bite bursting with flavor, you’ll want to make this dish again and again.
Ingredients
Scale
- 6 small corn tortillas
- 1 cup cooked shredded chicken (rotisserie recommended)
- 1 cup refried beans (canned or homemade)
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
- ½ cup sour cream
- 1 cup diced tomatoes
- ½ cup diced onions
- ¼ cup chopped cilantro
- Hot sauce (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place corn tortillas on the baking sheet and brush lightly with olive oil.
- Spread a layer of refried beans on each tortilla, followed by the shredded chicken.
- Generously sprinkle shredded cheese over each tortilla.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, onions, cilantro, sour cream, and drizzle with hot sauce as desired.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (approximately 100g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg