Mini Chicken Tostadas
Author: 
Serves: makes 18, but the recipe can easily be multiplied to make more
 
Ingredients
  • 6 6-inch soft corn tortillas
  • unrefined olive oil for brushing tortillas
  • 2 cups cooked, shredded chicken taco meat (click here for a slow cooker and oven version) or use 1 -2 cans of refried beans for a vegetarian version
  • 1 cup shredded Mexican cheese (or Monterey Jack or cheddar)
  • Additional toppings: guacamole, salsa, sour cream, chopped fresh cilantro, sliced scallions
Instructions
  1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper (if you have an aluminum or nonstick pan.)
  2. Brush both sides of each tortilla with a little olive oil.  With a 2 ½-inch cookie cutter, try to cut 3 rounds from each tortilla.  You can bake the scraps to make crispy bits to top a salad or soup.
  3. Bake 15 minutes or until golden brown.  They will crisp up as they cool.  These can be made the day before and kept in a covered container at room temperature. Or, instead of making baked rounds, buy round tortilla chips.
  4. When ready to serve, preheat oven once again to 375 degrees.  Put a pinch of chicken and a pinch of cheese on each.  Bake until chicken is warmed through.  Top with desired accompaniments.
Recipe by Pamela Salzman at https://pamelasalzman.com/mini-chicken-tostadas-recipe-vegetarian-adaptable/