Best 4 Mini Tostadas Recipes

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**Mini Tostadas: A Delightful and Versatile Party Appetizer**

Mini tostadas are a delightful and versatile party appetizer that are easy to make and can be customized to suit any taste. Made with crispy tortilla rounds topped with a variety of fresh and flavorful ingredients, these mini tostadas are a surefire hit at any gathering. From classic Mexican flavors to unique and creative combinations, the possibilities are endless. Whether you prefer simple and traditional or bold and adventurous, there's a mini tostada recipe in this article that will satisfy your cravings. So gather your ingredients, let your creativity flow, and prepare to impress your guests with these delicious and visually appealing mini tostadas.

**Recipes Included:**

1. **Classic Mini Tostadas:** This recipe features a simple yet delicious combination of refried beans, sour cream, guacamole, pico de gallo, and shredded cheese.

2. **Mini Tostadas with Black Bean and Corn Salsa:** This recipe adds a vibrant and flavorful twist to the classic mini tostada with a zesty black bean and corn salsa topping.

3. **Mini Tostadas with Roasted Red Pepper and Avocado:** This recipe combines the smoky sweetness of roasted red peppers with the creamy richness of avocado for a unique and satisfying appetizer.

4. **Mini Tostadas with Grilled Shrimp and Pineapple Salsa:** This recipe brings together the flavors of the sea and the tropics with grilled shrimp and a sweet and tangy pineapple salsa.

5. **Mini Tostadas with Pulled Pork and Slaw:** This recipe offers a hearty and savory option with tender pulled pork and a tangy coleslaw topping.

6. **Mini Tostadas with Sweet Potato and Black Bean Mash:** This recipe caters to vegan and vegetarian preferences with a flavorful and nutritious sweet potato and black bean mash topping.

7. **Mini Tostadas with Roasted Chicken and Guacamole:** This recipe combines the classic flavors of roasted chicken and guacamole for a simple yet satisfying appetizer.

8. **Mini Tostadas with Tuna Salad and Capers:** This recipe offers a light and refreshing option with tuna salad and a sprinkle of capers for a briny touch.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CHICKEN AND MANGO TOSTADAS



Mini Chicken and Mango Tostadas image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 cups shredded cooked chicken
1 mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons minced red onion
1/2 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro
Juice of 2 limes
2 tablespoons olive oil
Kosher salt
2 ripe avocados, halved, pitted, and peeled
24 large corn tortilla chips, for serving

Steps:

  • 1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
  • 2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

MINI TOSTADAS



Mini Tostadas image

Great for snacks or easy appetizers, these bean-and-cheese charmers go together fast.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 35m

Yield 40

Number Of Ingredients 6

1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
Cooking spray
1 can (16 oz) Old El Paso™ refried beans
8 medium green onions, sliced (1/2 cup)
2 cups finely shredded Mexican cheese blend (8 oz)
2/3 cup sour cream

Steps:

  • Place oven rack in lowest rack position; heat oven to 400°F. Spray one side of each tortilla with cooking spray. With 2 1/2-inch round cutter, cut 5 rounds from each tortilla (if desired, stack 2 tortillas to cut).
  • On ungreased large cookie sheets, place tortilla rounds with sprayed sides down. Spread each round with beans. Set aside 1 tablespoon of the onions. Sprinkle rounds with remaining onions and cheese.
  • Bake on lowest oven rack 11 to 13 minutes or until bottoms are crisp and cheese is melted and bubbly. Top each with about 1 teaspoon sour cream and some of the reserved onions.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g

MINI CHICKEN AND MANGO TOSTADAS



Mini Chicken and Mango Tostadas image

Great appetizer!

Provided by Debbie Heaton

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 10

2 cups shredded cooked chicken
1 mango - peeled, seeded and diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
½ jalapeno pepper, seeded and minced
2 limes, juiced, divided
2 tablespoons olive oil
kosher salt to taste
2 ripe avocados - halved, pitted, and peeled
24 large corn tortilla chips

Steps:

  • Combine chicken, mango, onion, cilantro, and jalapeno together in a bowl. Drizzle the juice from 1 lime, olive oil, and kosher salt over the chicken mixture and mix.
  • Mash avocados in a bowl with remaining juice from 1 lime and kosher salt to taste.
  • Top each tortilla chip with a dollop of the avocado mixture and a dollop of the chicken mixture and place on a platter.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 8.5 g, Cholesterol 17.5 mg, Fat 9.7 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 63.5 mg, Sugar 3 g

MINI TOSTADAS



Mini Tostadas image

A fancy mini snack at any party from El Zorro's restaurant

Provided by Lynnda Cloutier

Categories     Meat Appetizers

Number Of Ingredients 11

12 corn or flour tortillas
1/2 cup refried beans
1/4 cup salsa
aluminum foil for foil balls
oil for deepfrying
1/4 lb. lean bround beef
1 tbsp. chopped onions
2 tbsp. tomato sauce
dash each: cumin, pepper, chili powder, and salt
1/2 cup each finely shredded lettuce and cheddar cheese
1/4 cup each sour cream, sliced olives

Steps:

  • 1. Cut 24 circular pieces out of tortillas using 3 inch diameter cookie cutter. Makes 24 foil balls, 1 inch in diameter.
  • 2. Heat oil in skillet. Soften tortilla circles, one at a time, by dipping in hot oil, drain and put in mini muffin pan.Quickly push a foil ball down in center of tortilla circle to form tostada cup. Put in 400 oven for 10 minutes til golden and crispy.
  • 3. Remove foil balls. Put the beef and chopped onions in a skillet over medium heat, break up meat and fry til meat is brown. Drain grease and add the tomato sauce, cumin, pepper, chili powder and salt Stir til mixture thickens.
  • 4. Heat beans and fill cups with layers of beans, meat mixture, shredded lettuce, cheddar cheese, sour cream and sliced olives. Top with salsa.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your tostadas. Use ripe avocados, flavorful cheese, and high-quality salsa.
  • Don't overcrowd the tostadas: Too many toppings will make the tostadas soggy and difficult to eat. Add just enough toppings to cover the tostada without making it too heavy.
  • Serve the tostadas immediately: Tostadas are best eaten fresh, so serve them immediately after they are made. If you need to make them ahead of time, store them in an airtight container in the refrigerator for up to 2 hours.

Conclusion:

Mini tostadas are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With so many different topping options, there is sure to be a combination that everyone will enjoy. So next time you are looking for a quick and easy recipe, give mini tostadas a try!

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