Ingredients:
12 street taco size corn tortillas (approximately 4-inch)
3 tablespoons vegetable or canola oil (or as needed)
16-ounce can traditional refried beans (I used just shy of 1 can)
2 cups shredded rotisserie chicken breast meat
2 cups shredded cheese (sharp cheddar, Monterey Jack)
For Garnish:
⅓ cup sour cream (or as needed)
¼ cup finely diced red onion (or as needed)
¼ cup chopped or torn cilantro leaves (or as needed)
6 cherry or grape tomatoes, chopped into small pieces
Hot sauce (I used Cholula)
Directions:
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450°F.
Brush both sides of the tortillas with oil and place on the prepared baking sheet. They’ll be very close together but will shrink
slightly after the first bake. Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit
as they rest and during the second bake).
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Flip the tortillas over and spread each one with refried beans. Top with chicken and cheese. Return the tostadas to the oven
and bake for an additional 5 to 6 minutes, or until the beans and chicken are heated through and the cheese is melted.
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato
(stuck in sour cream), and a little cilantro. Serve with hot sauce.
Prep Time: 10 minutes | Cooking Time: 16 minutes | Total Time: 26 minutes