Mini Chicken Tostadas Appetizer (Printer-friendly)
Crispy corn tostadas with seasoned chicken, fresh toppings, and creamy avocado. Easy Mexican-inspired appetizers.
# What You'll Need:
→ Chicken Seasoning
01 - 2 cups cooked, shredded chicken breast
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Tostada Shells
09 - 8 small corn tortillas, halved
10 - Cooking spray or 2 tablespoons vegetable oil
→ Toppings
11 - 1 cup shredded lettuce
12 - 1 cup pico de gallo or fresh tomato salsa
13 - 1 large ripe avocado, diced
14 - ⅓ cup crumbled queso fresco or shredded Monterey Jack
15 - ¼ cup sour cream
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges
# How to Prepare:
01 - Preheat oven to 400°F. Arrange tortilla halves on a baking sheet. Lightly brush both sides with oil or spray with cooking spray. Bake for 6–8 minutes per side, until golden and crisp. Set aside to cool.
02 - In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir and cook for 3–4 minutes until the chicken is warm and evenly coated. Remove from heat.
03 - Top each crispy mini tostada with a layer of shredded lettuce, a spoonful of seasoned chicken, and a bit of pico de gallo. Add diced avocado and sprinkle with cheese.
04 - Drizzle with sour cream, thinning with a little water if needed for easy drizzling. Garnish with chopped cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- Everything happens in about 40 minutes, and most of that is just the oven doing its thing while you sip a drink and chop toppings.
- These little bites somehow manage to feel fancy and festive while being incredibly forgiving and adaptable to whatever you have in the fridge.
02 -
- The tortillas will continue crisping slightly after they come out of the oven, so pull them when they look done rather than waiting for them to get darker.
- Room temperature toppings work better than cold ones straight from the fridge, as they do not cool down your warm chicken as quickly.
03 -
- If your tortillas start curling up in the oven, place another baking sheet on top to weight them down while they crisp.
- Warm your pico de gallo slightly before serving to take the chill off without cooking the fresh tomatoes.