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I love whipping up mini sheet pan tostadas when I need dinner fast. They’re super crunchy, cheesy, and loaded with flavor — and there’s barely any mess. You cook everything on one sheet which makes cleanup a breeze. We make these all the time for movie night or a chill build-your-own meal. Everyone can do their own thing.
The first go at these mini tostadas was during a game night with friends. We set up a big topping bar and it was a hit. Now this is part of our regular dinner list and great for laid-back get-togethers.
Tasty Ingredients
- Cilantro leaves: Adds freshness and a pop of flavor. Just grab the soft leaves and ditch any limp bits
- Vegetable or canola oil: Helps your tortillas turn out golden in the oven
- Shredded cheese: Cheddar or Monterey Jack are awesome for melting. If you can, grab a block and shred it yourself
- Sour cream: Makes everything creamy — just a little swipe on each tostada
- Cherry or grape tomatoes: Slice ‘em small for sweet, juicy bites. Go for bright and firm ones
- Shredded rotisserie chicken breast: Already cooked up, keeps things simple and the chicken juicy. Pick the juiciest bird in the store if you can
- Hot sauce: Shake on your fave, mild or spicy — I’m into Cholula but anything goes
- Street taco size corn tortillas: Small and sturdy (about 4 inches across), these bake up crisp and can hold lots of toppings. Get the softest pack you can find
- Finely diced red onion: For crunch and zing. Pick one with shiny skin, not mushy
- Refried beans: I use just under a full can for the perfect layer — smooth, salty, and yummy
Simple How-To
- Add Your Toppings:
- Top each crispy round with a dab of sour cream, a pinch of chopped onion, two bits of tomato, and some cilantro. Hit it with your favorite hot sauce right before serving
- Final Bake:
- Slide the pan in again for five or six minutes. Cheese gets gooey and everything’s hot and good
- Prep the Pan:
- Line your sheet pan with foil — it makes post-dinner cleanup a snap. Crank your oven up to 450°F
- Cool and Flip:
- Let the pan sit out for five minutes. This makes the shells crisp and way easier to pick up for filling
- Add Beans, Chicken, and Cheese:
- Turn the tortillas over, then slather each one with a scoop of refried beans, top with chicken, then add plenty of cheese
- Bake the Tortillas:
- Brush both sides of your tortillas with oil. Line them up on your sheet — they can touch. Bake for 9–10 minutes until they’re firm but not super brown
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I can never say no to tossing on extra toppings. It’s a dinner everyone gets to customize. My kids always sneak more cheese — it turns a regular meal into something everyone’s actually excited about.
How to Store
Make sure leftovers are fully cool, then keep them in a sealed container in the fridge. They’ll last up to three days. To make them crispy again, reheat in the oven or air fryer instead of the microwave.
Swaps & Variations
Try cooked turkey or ground beef if you want something different. Or keep it veggie with sautéed vegetables or more beans. Pinto or black beans work for chunkier filling. Vegan cheese and dairy-free sour cream taste just as awesome in here.
Ways to Serve
Serve minis as a party starter and let everyone pile on toppings. For a full dinner, toss out a green salad or some fruit. They’re also perfect with tortilla soup or Mexican rice on the side.
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About the Dish
Tostadas come straight from Mexican street food history, made to use up leftover tortillas. Traditionally they’re fried, but baking still gives you the flavor and a lighter bite. These minis are inspired by the colorful markets in Mexico, where every tostada is an excuse for more toppings.
Common Recipe Questions
- → Is it okay to swap the chicken for something else?
Sure, try cooked turkey, pork, or beef instead. Leftover rotisserie meats work fast and taste great.
- → Which tortillas should I use for this?
Go for small corn tortillas, about 4 inches wide, just like the street taco kind. They crisp up well and keep the serving size fun.
- → How do I stop the tostadas from being soggy?
Bake the plain tortillas first so they're crunchy before you add the toppings. Letting them cool a couple minutes helps them stay crispy, too.
- → What are some good toppings?
Try sour cream, chopped red onion, some cherry tomatoes, fresh cilantro, or a splash of your top hot sauce.
- → Can I make these ahead and reheat?
It's best to prep everything in advance, then wait to stack and bake them right before eating so they're still crisp and fresh.