Mini Sheet Pan Tostadas Recipe
If you love dishes that are endlessly customizable, irresistibly crunchy, and seriously fun to assemble, you are going to fall head over heels for Mini Sheet Pan Tostadas. This recipe takes all the best things about classic tostadas—savory refried beans, juicy chicken, melty cheese, and bright fresh toppings—then delivers them in adorable, individual portions that are perfect for parties, family dinners, or even speedy weeknight meals. With this method, you’ll get perfectly crisp tortillas every time, and the sheet pan approach keeps everything stress-free and mess-free. Once you try Mini Sheet Pan Tostadas, they just might become your new favorite kitchen playtime!
Ingredients You’ll Need
Ingredients You’ll Need
One of the joys of making Mini Sheet Pan Tostadas is how a handful of simple ingredients come together to create layers of flavor and texture. Each component plays a special role, bringing bold taste, vibrant color, or that addictive crunch you love.
- Corn tortillas: These are the essential base for your tostadas—look for street taco size for the ultimate mini effect!
- Vegetable or canola oil: A light brush ensures those tortillas get perfectly crisp in the oven without frying.
- Refried beans: The creamy, savory spread that brings body and flavor—don’t skimp, it’s the tostada glue!
- Shredded rotisserie chicken breast: Quick, tender, and full of flavor; rotisserie makes dinner come together fast.
- Shredded cheese: Go for bold cheddar or melty Monterey Jack—or both—for that essential gooey topping.
- Sour cream: The finishing swoosh that adds coolness and tang to balance every bite.
- Red onion: Just a sprinkle brings crunch and sharp pop of flavor—dice it fine for the best results.
- Cilantro: Fresh leaves add a burst of color and herbaceous lift—tear or chop them for easy sprinkling.
- Cherry or grape tomatoes: Little gems of sweetness and juice, perfect for topping each mini tostada.
- Hot sauce: Bring the fire if you like it—drizzle or dip with your favorite brand!
How to Make Mini Sheet Pan Tostadas
Step 1: Prep Your Pan and Preheat
Start by lining a large baking sheet with foil—this makes cleanup an absolute breeze, and you’ll appreciate it later. Preheat your oven to 450 degrees F. That high heat is the secret to getting those tortillas crisp and golden without needing to fry.
Step 2: Crisp Up the Tortillas
Give both sides of each corn tortilla a light brush with oil; this helps them brown beautifully and keeps the bottoms from sticking. Arrange the tortillas in a single layer on your baking sheet. Don’t worry if they’re close together—they’ll shrink slightly as they bake. Pop them into the oven for 9 to 10 minutes, just until they’re starting to firm up. You don’t want them overly crisp yet, since there’s another bake coming.
Step 3: Cool and Flip
Once the first bake is done, let the tortillas cool on the pan for about 5 minutes, or until they’re easy to handle. This pause lets them finish crisping up and makes the next step—flipping and topping—a total cinch.
Step 4: Layer with Beans, Chicken, and Cheese
Flip each tortilla over, then spread a generous spoonful of refried beans right to the edges. Next comes a sprinkle of shredded rotisserie chicken, followed by your blend of shredded cheese. This trio is the heart of every Mini Sheet Pan Tostada. Return the whole pan to the oven, and bake for another 5 to 6 minutes, or until the cheese is perfectly melted and everything is heated through.
Step 5: Top and Serve
With the hard work done, it’s time to have fun! Add a dollop of sour cream to each mini tostada, then scatter over tiny bits of red onion and nestle a couple of tomato pieces in the sour cream. Finish with a flourish of fresh cilantro and a dash of hot sauce. Serve immediately so everyone can enjoy that unforgettable crunch!
How to Serve Mini Sheet Pan Tostadas
Garnishes
These little bites are the perfect palette for creativity. Garnishing Mini Sheet Pan Tostadas isn’t just about looks—it’s the final layer of flavor. Try sour cream for creaminess, fresh cilantro for a pop of green, chopped red onion for a zippy bite, and juicy tomatoes for a sweet finish. And if you love a little kick, don’t forget your favorite hot sauce!
Side Dishes
Pair your Mini Sheet Pan Tostadas with sides that bring vibrant flavors and textures to the table. Mexican street corn salad, a scoop of guacamole, or a big bowl of citrusy jicama slaw are all wonderful compliments. Even simple black beans or Spanish rice will round out your meal and keep the spotlight on those crisp tostadas.
Creative Ways to Present
Make your Mini Sheet Pan Tostadas the star of a DIY tostada bar! Set up all the toppings in little bowls and let everyone build their own, or arrange them neatly on a serving tray with the garnishes already in place for a festive display. For parties, stack them tier-style on a cake stand for a show-stopping appetizer spread that guests will rave about.
Make Ahead and Storage
Storing Leftovers
To store leftover Mini Sheet Pan Tostadas, place any untopped tortillas, beans, chicken, and cheese components in separate airtight containers in the fridge for up to 3 days. If you’ve already assembled them, keep them covered on a plate, knowing the tortilla may soften a bit but will still be delicious.
Freezing
You can freeze the baked, untopped mini tostadas for those last-minute cravings! Lay them (bean and chicken and cheese layer only) in a single layer on a tray, freeze until solid, then transfer to a zip-top bag. They’ll keep their flavor for up to a month—just add fresh toppings once reheated.
Reheating
If you need to bring back that wonderful crunch, reheat Mini Sheet Pan Tostadas in a 400 degree oven for 5 to 7 minutes, straight from the fridge or freezer. Add garnishes only after reheating so everything stays as fresh and vibrant as possible.
FAQs
Can I make Mini Sheet Pan Tostadas vegetarian?
Absolutely! Simply swap the rotisserie chicken for seasoned sautéed vegetables, black beans, or even spicy tofu. The toppings are just as delightful, and you won’t miss the meat at all.
What’s the best cheese to use?
Sharp cheddar and Monterey Jack are both excellent—cheddar brings bite, while Jack melts beautifully. You can mix them or even try pepper jack for a hint of heat!
Will flour tortillas work instead of corn?
Flour tortillas can be used, but they’ll produce a softer, less crispy base. For true tostada texture, stick with corn, but feel free to experiment if that’s what you have on hand!
Can I prep Mini Sheet Pan Tostadas ahead of time?
You can prep the beans, chicken, cheese, and toppings ahead, and even bake and store the plain tortillas in advance. Assemble and finish baking just before serving for the ultimate crunch.
How do I prevent the tostadas from getting soggy?
Make sure your tortillas are well crisped in the first bake, and don’t overload them with beans or super juicy toppings. Serve immediately after baking and garnishing for maximum crunch every time.
Final Thoughts
Making Mini Sheet Pan Tostadas is like hosting a flavor celebration right in your kitchen. They’re quick enough for busy nights but festive enough for any gathering. Give them a try and let your creativity loose—you’re guaranteed to win smiles with every crispy, colorful bite!
Print
Mini Sheet Pan Tostadas Recipe
- Total Time: 25 minutes
- Yield: 12 mini tostadas 1x
- Diet: Vegetarian
Description
These Mini Sheet Pan Tostadas are a delicious and easy-to-make dish perfect for a quick meal or a fun appetizer. Crispy corn tortillas topped with refried beans, shredded chicken, cheese, and fresh toppings make for a tasty treat.
Ingredients
Corn Tortillas:
- 12 street taco size corn tortillas (approximately 4-inch)
Oil:
- 3 tablespoons vegetable or canola oil (or as needed)
Refried Beans:
- 16 ounce can traditional refried beans (just shy of 1 can used)
Chicken:
- 2 cups shredded rotisserie chicken breast meat
Cheese:
- 2 cups shredded cheese (sharp cheddar, Monterey Jack)
Sour Cream:
- ⅓ cup sour cream (or as needed)
Red Onion:
- ¼ cup finely diced red onion (or as needed)
Cilantro:
- ¼ cup chopped or torn cilantro leaves (or as needed)
Tomatoes:
- 6 cherry or grape tomatoes, chopped into small pieces
Hot Sauce:
- As needed (e.g., Cholula)
Instructions
- Preheat and Prepare: Line a large baking sheet with foil and preheat the oven to 450 degrees F.
- Prepare Tortillas: Brush both sides of the tortillas with oil and bake for 9 to 10 minutes until firmed up but not overly browned. Let them cool.
- Add Toppings: Spread refried beans on the tortillas, top with chicken and cheese. Bake for 5-6 minutes until heated through and cheese melts.
- Final Touches: Top each tostada with sour cream, diced onion, cherry tomatoes, and cilantro. Serve with hot sauce.
Notes
- You can customize the toppings based on your preferences, such as adding sliced avocado or jalapenos.
- Ensure the tortillas are not overly browned in the first bake to prevent them from becoming too crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini tostada
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mini Sheet Pan Tostadas, Tostadas Recipe, Mexican Tostadas, Appetizer, Easy Tostadas
