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Mini Sheet Pan Tostadas are the perfect solution when you want a fun, flavorful meal without the fuss. These bite-sized beauties are crispy, customizable, and ideal for everything from weeknight dinners to party appetizers.
Baking them on a sheet pan keeps things simple while still delivering that perfect crunch. Load them up with your favorite toppings—seasoned meat, beans, cheese, and fresh garnishes—for a dish that’s as easy as it is delicious.
Helpful Tips
- Use big tortilla chips – Find big round tortilla chips for these tostadas. There are several different ones out there. This will give you the most room for toppings.
- Season your meat – This recipe uses seasoned shredded chicken. You can use any protein that you like or have handy in the frig.
- Load them with fresh toppings – Add fresh toppings like sour cream, onion, tomato, and cilantro after baking.
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Mini Sheet Pan Tostadas
Ingredients
- 24 round tortilla chips get the largest ones you can find
- 16 ounce (454 g) traditional refried beans
- 2 cups (108 g) chicken shredded
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) cumin
- 1/2 teaspoon (3 g) salt
- 2 cups (226 g) cheddar cheese shredded
- 1/4 cup (58 g) sour cream
- 1/4 cup (40 g) red onion finely diced
- 2 tablespoons (1 g) cilantro leaves chopped
- 6 cherry tomatoes quartered or smaller
Instructions
- Preheat oven to 400°F(200°C). Line a large baking sheet with parchment paper.
- Season the chicken with chili powder, cumin, and salt.
- Spread refried beans on each chip, then top with chicken and cheese. Bake for 5 minutes.
- Top each chip with sour cream, onion, tomato, and cilantro.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
