Mini Sheet Pan Tostadas

Ingredients

• Tortillas

  White Corn, Soft Taco Size, Family Pack - Meijer

  12 tortilla or 300g

• Canola oil

  1 ½ tbsp or 21g

• Refried beans

  Canned, traditional style (includes usda commodity)

  1 can or 443g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  1 ½ cup, chopped or diced or 210g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Sour cream

  Reduced fat, cultured

  ⅓ cup or 81g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  300g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

Directions

1. Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
2. 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).
3. Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
4. 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.
5. 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.
6. Source: wholesomemadeeasy.com/mini-chicken-sheet-pan-tostadas/