Mini Chicken Tostadas (Print Version)

# Ingredients:

01 - About 3 tablespoons of canola or vegetable oil, whatever you have handy

02 - A dozen street-size corn tortillas, roughly 10 cm wide

03 - 2 handfuls (about 180 g) shredded Monterey Jack or sharp cheddar, your pick

04 - Just under one can (454 g) of classic refried beans (so, about 450 g)

05 - 2 cups of cooked rotisserie chicken breast, shredded up (about 280 g)

06 - Hot sauce to wake things up, however much you like

07 - 6 small grape or cherry tomatoes, chopped tiny

08 - A handful (10 g) of chopped cilantro leaves, add to taste

09 - A small red onion finely diced, about 40 g or as much as you want

10 - Sour cream, around 70 ml but use what you need

01 - Dollop sour cream on warm tostadas, toss on some onion, cilantro, two tomato pieces, and bring hot sauce to the table. Enjoy right away.

02 - Pop the tray back into your hot oven for 5–6 minutes. Take it out when the cheese oozes and everything's good and warm.

03 - Flip the tortillas over. Smear on a hearty layer of beans, then scatter over the chicken, and finish with shredded cheese.

04 - After baking, pull the tortillas from the oven and let ’em sit five minutes so they cool off and are easier to work with.

05 - Rub both sides of every tortilla with oil, place snug on a foil-lined tray. Bake for 9 or 10 minutes till they’re set, not totally crispy.

06 - Cover a big baking sheet with foil so cleanup’s easy. Crank the oven to 230°C (it’s pretty hot).

01 - Try not to overdo the first round of baking. You want tortillas that hold up, not ones that snap.

02 - If you grate your cheese fresh, it melts way better and comes out smoother.