Mini Sheet Pan Tostadas Recipe

If you crave crunchy, cheesy Tex-Mex flavors but want something easy, fast, and totally crowd-pleasing, these Mini Sheet Pan Tostadas are about to become your go-to recipe! They’re irresistibly crisp, packed with zesty toppings, and perfect for sharing—whether you’re feeding a family, hosting game night, or looking for a fun twist on taco night.

Ingredients You’ll Need

You’ll be amazed at how just a handful of bright, fresh, and savory ingredients transform into festive Mini Sheet Pan Tostadas! Each element in this recipe has a job—adding texture, flavor, or a pop of color to build the perfect bite.

• 12 street taco size corn tortillas (about 4-inch): These mini tortillas get deliciously crisp and serve as the perfect sturdy base for all your toppings.
• 3 tablespoons vegetable or canola oil (or as needed): Brushing just a little oil ensures the tostadas bake up golden and crunchy, not soggy.
• 16 ounce can traditional refried beans: Creamy beans add savory richness and help “glue” the toppings to the tortilla.
• 2 cups shredded rotisserie chicken breast meat: Shredded rotisserie chicken makes prep a breeze and soaks up all the flavors in every bite. Leftover cooked chicken works beautifully, too.
• 2 cups shredded cheese (sharp cheddar, Monterey Jack, or both): Melty, bubbly cheese is a must for classic tostada comfort. Use one kind or a mix for extra flavor.
• ⅓ cup sour cream: Creamy, cool, and tangy—the perfect finishing touch.
• ¼ cup finely diced red onion: Adds a bit of crunch and sharp flavor that balances out the richness.
• ¼ cup chopped or torn cilantro leaves: A fresh, herbal garnish that wakes up every bite.
• 6 cherry or grape tomatoes, chopped: Juicy tomatoes bring sweetness, color, and a pop of flavor.
• Hot sauce (like Cholula): For just the right amount of heat. Drizzle as much as you like!

Variations

These Mini Sheet Pan Tostadas are incredibly adaptable—think of them as your blank canvas for Tex-Mex flavor! Whether you’re vegetarian, following a gluten-free diet, or just feeling creative, it’s easy to make these tostadas your own.

• Vegetarian Swap: Skip the chicken and pile on sautéed mushrooms, black beans, or roasted veggies for a meatless meal.
• Spicy Kick: Add chopped jalapeños or sprinkle with chipotle powder before baking for a smoky heat.
• Dairy-Free Option: Use vegan cheese and dairy-free sour cream to make these completely plant-based.
• Breakfast Twist: Top with scrambled eggs and crumbled bacon or chorizo for a fun brunch version!

How to Make Mini Sheet Pan Tostadas

Step 1: Crisp Up the Tortillas

Start by lining your largest baking sheet with foil for speedy clean-up. Preheat the oven to a sizzling 450°F. Brush both sides of your mini corn tortillas lightly with oil and arrange them on the sheet—don’t worry if they’re cozy! Bake for 9 to 10 minutes until the tortillas firm up and just start to turn golden—this is how you get that signature tostada crunch.

Step 2: Cool and Flip

Carefully remove the pan from the oven and let the tortillas rest for about 5 minutes. This little pause ensures they crisp even more as they cool and makes them easier to handle—plus, flipping them now helps avoid any uneven browning later.

Step 3: Pile On the Toppings

Flip each tortilla over. Spread a generous spoonful of refried beans across each one—the beans help anchor everything. Next, sprinkle the shredded rotisserie chicken evenly over the beans. A hearty layer of your favorite shredded cheese goes on top—don’t skimp, the cheese will melt into gooey perfection.

Step 4: Bake Until Melty & Golden

Pop the topped tortillas back in the oven for 5 to 6 more minutes—just until everything is heated through and the cheese is irresistibly melted. Keep a close eye so the edges don’t over-brown. The kitchen will smell amazing!

Step 5: Garnish and Serve

Time for the fun part! Top each mini tostada with a little dollop of sour cream, a sprinkle of diced red onion, a few tomato pieces (tuck them right into the sour cream), and fresh cilantro. Finish with a splash of your favorite hot sauce. Serve right away, and watch them disappear!

How to Serve Mini Sheet Pan Tostadas

Garnishes

Pile on all your favorite fresh and zesty toppers! A generous dollop of sour cream, plenty of bright cilantro, sharp red onion, and juicy wedges of tomato make these Mini Sheet Pan Tostadas look as vibrant as they taste. Don’t forget a few shakes of hot sauce for a fiery finish!

Side Dishes

A simple Mexican rice, cool guacamole, or even a handful of tortilla chips and salsa all pair perfectly with Mini Sheet Pan Tostadas. For a lighter touch, toss together a crunchy cabbage slaw with lime for a super refreshing match.

Creative Ways to Present

Create a DIY tostada bar for gatherings—arrange all toppings in little bowls and let everyone build their own! For parties, you can cut each tostada in half or quarters for bite-sized appetizers that guests can easily grab and customize.

Make Ahead and Storage

Storing Leftovers

If you have leftover Mini Sheet Pan Tostadas, store the toppings and tortillas separately if possible; this preserves maximum crunch. Keep them in airtight containers in the fridge for up to 2 days for best flavor and texture.

Freezing

While you can freeze baked, undressed tortillas for up to a month, assembled tostadas don’t freeze as well because the toppings can make them soggy. Freeze tortillas in a zip-top bag, then simply re-crisp before assembling fresh tostadas anytime.

Reheating

To restore the crunch, reheat tostadas in a 375°F oven for about 5 minutes. Add fresh garnishes and a little splash of hot sauce just before serving for best results—no one will know they’re not fresh from the oven!

FAQs

Final Thoughts

There’s something so joyful about sharing a pan of warm, crispy Mini Sheet Pan Tostadas—their colors, flavors, and crunch make every meal feel like a celebration. Gather your favorite people, pile on the toppings, and dig in. I can’t wait to hear how you make these your own!

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