Spicy Little Muffin Tin Chicken Tostadas Recipe

Share your love
4.2 (306)

These Spicy Little Muffin Tin Chicken Tostadas are an important little get together meals which might be quick to arrange and might be made forward! I reduce the rounds utilizing an empty can then they’re baked into cups utilizing a muffin tin. Make them as spicy as you need…or not!

Spicy Little Muffin Tin Chicken Tostadas on a blue plate

Mini Chicken Tostadas

There are such a lot of Mexican issues we will’t get right here in Australia. Mexican cheeses  – like Cotija. Chipotle was actually solely launched right here just a few years in the past, and even immediately it’s important to go to speciality shops to get it. (Although I do word that Harris Farms has Chipotle in Adobo which is my present flavour obsession!). We don’t even have canned inexperienced chilies right here! Not less than, not the kind to make use of in Mexican dishes.

Amongst the prolonged listing of Mexican produce we will’t get right here is tostadas. Which, truly, might be a great factor as a result of I’ve a scarcity of self management round deep fried crunchy goodness.

So I make my very own tostadas, normally by baking tortillas. I do know it’s not 100% genuine, nevertheless it’s simpler than deep frying and you continue to get that yummy crunchy base to pile excessive with Mexican goodness. 🙂

These little infants are mini tostadas which I am keen on making after I’m doing a Mexican unfold. They’re actually sensible for entertaining as a result of you possibly can put together all the pieces upfront then it’s very fast to assemble to serve.

Closeup of Spicy Little Muffin Tin Chicken Tostadas

The tostadas cups are made by reducing rounds out of tortillas. I take advantage of an empty 400g/14oz can as a result of I don’t have spherical cutters. The can is an ideal measurement to make shallow cups. 😉 You would in fact use a spherical cutter!

These are full of shredded chicken dressed with mayonnaise and jazzed up with loads of jalapeños for a great kick and a squeeze of lime. Quite simple to make. They’re extremely moorish, and also you do should be cautious to not eat too many as a result of they’re fairly filling!

Don’t maintain again on the jalapeños! These are all concerning the fiery kick! And don’t overlook the tequila shooters!! 🙂


Some extra mini one-bite Appetizers!

  • Smoked Salmon Appetizer Bites

  • Mini Pizza Potato Skins

  • Vegetarian Garlic Stuffed Mushrooms

  • Prawn / Shrimp Taco Appetizers

  • Quiche Toast Cups – mini quiche made with bread!

  • Thai Chicken Salad Wonton Cups and Caesar Salad Wonton Cups

  • Browse all Occasion Meals

Table setting photo of Spicy Little Muffin Tin Chicken Tostadas with tequila bottle and glass

Cutting tostadas from tortillas with a can

 

SaveSave

Spicy Little Muffin Tin Chicken Tostadas Recipe

Spicy Little Muffin Tin Chicken Tostadas Recipe

Print
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 93 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 to 3 tortillas (flour or corn)
  • Oil spray
  • 1/4 cup whole egg mayonnaise
  • 1/4 cup finely chopped canned jalapeño , drained (Note 1)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice (or more to taste)
  • 1/2 cup sliced shallots/scallions (or 1/4 cup finely diced red onion)
  • 2 tbsp finely diced coriander/cilantro stems
  • 1 1/4 cups shredded cooked chicken (plain, unseasoned)
  • Coriander/cilantro leaves
  • Diced avocado

Instructions

  1. Preheat oven to 180C/350F.
  2. Cut out 10 rounds using a 7.5cm/3" round cutter OR 400g/14oz empty, clean can. You should be able to get 5 out of each tortilla.
  3. Mould into standard size muffin tins. Spray with oil, then bake for 10 to 15 minutes until golden brown and crisp. Allow to cool in the muffin tin then set aside until required in an airtight container.
  4. Place all the Filling ingredients except the chicken in a bowl and mix to combine. Then add the chicken and toss gently to coat.
  5. To serve, divide the chicken filling between the tostada cups. Sprinkle with coriander/cilantro leaves and avocado.

Notes

1. I like to use canned jalapeño in this rather than fresh because the vinegary flavour cuts through the mayonnaise. You can use fresh jalapeños if you prefer but I suggest adding an extra 1/2 to 1 tbsp of lime juice to balance it out.
These are not "hot" spicy. The zing from the jalapeños is tempered by the mayonnaise so you get a sort of "fresh" kick of spice.
2. Nutrition per serving.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Share your love
Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302

Leave a Reply

Your email address will not be published. Required fields are marked *