Mini Tostadas Pan (Printable Version)
# What You'll Need:
→ Base
01 -
About 10 cm wide, grab a pack of 12 mini corn tortillas
02 -
A few big spoonfuls (about 3 tablespoons) of vegetable or canola oil—just pour more if you need it
→ Filling
03 -
Open one can (almost 454 g) of classic refried beans, scoop out 450 g
04 -
Take rotisserie chicken breast and shred so you end up with about 2 cups—should weigh around 280 g
05 -
Roughly 2 cups of shredded cheese, either Monterey Jack or sharp cheddar (about 180 g total)
→ Garnish
06 -
Dollop on as much sour cream as you like, just start with 70 ml
07 -
Finely chop up some red onion—use at least 40 g or more if you want
08 -
Grab a handful of cilantro leaves, chop them up (about 10 g minimum)
09 -
Slice up 6 small cherry or grape tomatoes into little bits
10 -
Hot sauce is optional—just splash on whatever feels right
# Steps to Follow:
01 -
Take each hot tostada and pile on some sour cream, a bit of onion, a couple tomato bits, and some cilantro. You can pass around hot sauce for folks to add as much as they want.
02 -
Pop the sheet back in and bake for about 5 or 6 more minutes, until cheese is gooey and everything is nice and hot.
03 -
Flip the tortillas. Smear on those refried beans, scatter chicken shreds all over, then cover with plenty of cheese.
04 -
Let the tortillas hang out for 5 minutes after baking so they cool down enough to pick up.
05 -
Get both sides of each tortilla slick with oil using the brush. Lay them out, snuggled up, on the foil-lined pan. Bake for about 9 minutes—they should firm up but don't let them turn super crispy yet.
06 -
Cover a big baking sheet with foil for quicker cleanup. Set your oven to heat up to 230°C.
# Additional Tips:
01 -
If you let the tortillas get too brown on the first bake, they'll crack and break, so keep an eye on them.
02 -
For best results, grate your own cheese—it melts way better.