Mini Chicken Tostadas Appetizer

Last summer my sister showed up with a rotisserie chicken and a bag of tortillas, claiming she'd discovered the perfect party food. We stood in my tiny kitchen experimenting until we hit on these mini tostadas, and honestly, I've never looked back. Something about that combination of warm spiced chicken and cool fresh toppings just works.

I made these for a friend's birthday last month and watched her husband eat eight before anyone else even arrived. Now whenever we have people over, someone asks if I'm making those crispy little chicken things.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken saves time but poaching your own gives you more control over seasoning
• 1 tablespoon olive oil: Just enough to help those spices cling to every shred of chicken
• 1 teaspoon ground cumin: The earthy backbone of the seasoning blend
• 1 teaspoon smoked paprika: This is what makes people ask what's in your chicken
• ½ teaspoon chili powder: Adds warmth without overwhelming heat
• ½ teaspoon garlic powder: Distributes more evenly than fresh garlic in this context
• ½ teaspoon salt: Enhances all the other flavors
• ¼ teaspoon black pepper: A little bite to balance the spices
• 8 small corn tortillas: Cut them in half to make 16 mini tostadas
• Cooking spray or 2 tablespoons vegetable oil: Getting the right crispness takes some fat
• 1 cup shredded lettuce: Iceberg or romaine both work perfectly
• 1 cup pico de gallo or fresh salsa: The brighter and fresher the better here
• 1 large ripe avocado: Room temperature avocado has better texture
• ⅓ cup crumbled queso fresco: Monterey Jack works if queso fresco isn't available
• ¼ cup sour cream: Thin it slightly for easier drizzling
• 2 tablespoons chopped fresh cilantro: Add this right before serving
• 1 lime: Squeeze it over everything just before eating

Instructions

Get your oven going:

Preheat to 400°F and position a rack in the middle for even baking

Make the crispy shells:

Brush tortilla halves with oil on both sides and bake 6 to 8 minutes per side until golden brown and firm

Season the chicken:

Warm olive oil in a skillet over medium heat then add chicken and all the spices

Let the flavors meld:

Cook and stir for 3 to 4 minutes until everything is warm and fragrant

Start building:

Layer lettuce first, then seasoned chicken, then pico de gallo on each crispy shell

Add the cool toppings:

Sprinkle with diced avocado and crumbled cheese while the chicken is still warm

Finish it off:

Drizzle with sour cream and scatter cilantro over everything

Serve immediately:

Put lime wedges on the side and let everyone squeeze their own

Save

These have become my go-to when I want something that feels special but doesn't require hours of prep work. My niece actually helped me make them last weekend and now she wants them for her birthday instead of cake.

Getting That Perfect Crunch

The difference between store-bought tostada shells and homemade ones is pretty remarkable. Freshly baked tortillas have this satisfying crunch that doesn't feel heavy or greasy. I've learned that flipping them halfway through baking gives you the most even crisping on both sides.

Making Them Ahead

You can absolutely bake the shells and season the chicken a day ahead. Just store the shells in an airtight container and keep the chicken refrigerated. The toppings should be prepped but kept separate until you're ready to assemble.

Serving Suggestions

These work beautifully as part of a taco bar spread or as standalone appetizers. I like to set out small bowls of extra toppings so people can customize their own.

• Keep the components separate if you're taking them somewhere
• Set up a toppings bar for larger groups
• Double the recipe for parties because they go fast

Save

Hope these little crispy bites become a staple in your house like they have in mine.

Recipe Questions & Answers

→ Can I make these vegetarian?

Yes! Simply substitute the shredded chicken with black beans or refried beans for a delicious vegetarian version. The rest of the toppings and preparation remain the same.

→ How do I keep the tostadas crispy?

Bake the tortilla halves until they're golden brown and crisp, flipping halfway through. Let them cool completely before adding toppings to maintain their crunch.

→ What's the best way to serve these?

Arrange the mini tostadas on a platter and serve with lime wedges on the side. They're perfect for parties, game day, or as a fun snack.

→ Can I prepare these ahead of time?

You can bake the tostadas ahead and store them in an airtight container. Assemble just before serving to keep everything fresh and crisp.

→ What tortillas work best?

Corn tortillas work best for that authentic Mexican flavor and crisp texture. You can use small corn tortillas or cut regular-sized ones in half.