Mini Sheet Pan Tostadas

Mini Sheet Pan Tostadas

Source: https://wholesomemadeeasy.com/mini-chicken-sheet-pan-tostadas/#wprm-recipe-container-4263

Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 12 tostadas

Ingredients
12 street taco size corn tortillas, approximately 4-inch
3 tablespoons vegetable or canola oil, or as needed
16 ounce can traditional refried beans, I used just shy of 1 can
2 cups shredded rotisserie chicken breast meat
2 cups shredded cheese, sharp cheddar, Monterey Jack

For Garnish
⅓ cup sour cream, or as needed
¼ cup finely diced red onion, or as needed
¼ cup chopped or torn cilantro leaves, or as needed
6 cherry or grape tomatoes, chopped into small pieces

Instructions
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.