Mini Tostadas with Shredded Chicken and Pico de Gallo Recipe
Introduction
Mini tostadas are a delightful, bite-sized version of the classic Mexican favorite. Loaded with flavorful shredded chicken, creamy refried beans, and fresh pico de gallo, these crispy treats are perfect for parties or a fun family dinner.
Ingredients
- 1 pound chicken breasts
- 1 packet taco seasoning
- 1 cup salsa
- 1/2 cup water
- 24 round tortilla chips
- 1 15 oz can refried beans
- 1 cup shredded cheddar cheese
- 1 cup tomato, chopped
- 2 tablespoons onion, finely chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 tablespoon chopped cilantro
- 1/2 jalapeno, seeded and chopped
Instructions
- Step 1: Pour water into the bottom of the Instant Pot.
- Step 2: Add chicken breasts and season with the taco seasoning.
- Step 3: Pour salsa over the chicken and mix gently, making sure some salsa is under the chicken to prevent burning.
- Step 4: Set the Instant Pot to cook under high pressure for 12 minutes if using fresh or defrosted chicken, or 17 minutes if using frozen chicken breasts.
- Step 5: Use a quick release to release the pressure, then remove the lid once unlocked. Shred the chicken with two forks, return it to the pot, and mix well with the salsa.
- Step 6: Meanwhile, make the pico de gallo by combining tomato, onion, lime juice, salt, cilantro, and jalapeno. Refrigerate until ready to use.
- Step 7: Heat the refried beans in a microwave-safe bowl or on the stovetop until warm.
- Step 8: Arrange tortilla chips on a serving platter. Spread about 1 tablespoon of refried beans on each chip, then top with shredded chicken, cheddar cheese, and pico de gallo.
- Step 9: Serve immediately and enjoy your mini tostadas fresh and crispy.
Tips & Variations
- For extra heat, leave some seeds in the jalapeno or add a dash of hot sauce to the pico de gallo.
- Try using different types of cheese like Monterey Jack or queso fresco for varied flavor.
- If you don’t have an Instant Pot, you can cook the chicken in a slow cooker or on the stove until tender, then shred.
- To make this dish vegetarian, substitute the chicken with sautéed mushrooms or cooked black beans.
Storage
Store any leftover toppings and shredded chicken separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken and beans gently on the stove or microwave before assembling fresh tostadas. Keep the tortilla chips separate to maintain their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the shredded chicken ahead of time?
Yes, you can prepare the shredded chicken up to 3 days in advance and keep it refrigerated. Reheat before assembling the tostadas for best flavor.
Can I bake the tostadas instead of using tortilla chips?
Absolutely! You can use small corn tortillas, brush them lightly with oil, and bake at 400°F (200°C) until crispy. Then assemble as usual.
Print
Mini Tostadas with Shredded Chicken and Pico de Gallo Recipe
- Total Time: 32 minutes
- Yield: 24 mini tostadas 1x
Description
Mini Tostadas featuring tender shredded chicken cooked in an Instant Pot with taco seasoning and salsa, topped on crispy tortilla chips spread with refried beans, cheddar cheese, and fresh homemade pico de gallo. These bite-sized treats are perfect for entertaining or a flavorful snack.
Ingredients
Chicken and Tostada Base
- 1 pound chicken breasts
- 1 packet taco seasoning
- 1 cup salsa
- 1/2 cup water
- 24 round tortilla chips
- 1 15 oz can refried beans
- 1 cup shredded cheddar cheese
Pico de Gallo
- 1 cup tomato, chopped
- 2 Tablespoons onion, finely chopped
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 1 Tablespoon chopped cilantro
- 1/2 jalapeno, seeded and chopped
Instructions
- Prepare the Instant Pot: Pour 1/2 cup of water into the bottom of the Instant Pot to create steam and prevent burning.
- Season the Chicken: Add 1 pound of chicken breasts to the pot and sprinkle with the entire packet of taco seasoning for flavor.
- Add Salsa: Pour 1 cup of salsa over the chicken, ensuring some salsa goes underneath the chicken to avoid burning during cooking.
- Pressure Cook the Chicken: Seal the Instant Pot and cook under high pressure for 12 minutes if using fresh or defrosted chicken breasts, or 17 minutes if using frozen chicken breasts.
- Shred the Chicken: Perform a quick pressure release, remove the lid, and shred the chicken using two forks. Stir the shredded chicken back into the salsa mixture in the pot for extra flavor.
- Make Pico de Gallo: Combine 1 cup chopped tomato, 2 tablespoons finely chopped onion, 1 tablespoon lime juice, 1/4 teaspoon salt, 1 tablespoon chopped cilantro, and 1/2 chopped jalapeno in a bowl. Refrigerate until ready to serve.
- Heat Refried Beans: Warm the refried beans either in a microwave-safe bowl in the microwave or on the stovetop to make spreading easier.
- Assemble Mini Tostadas: Arrange 24 round tortilla chips on a serving platter. Spread about 1 tablespoon of warm refried beans on each chip, then top with a portion of the shredded chicken, a sprinkle of shredded cheddar cheese, and finally a generous spoonful of pico de gallo.
- Serve Immediately: Enjoy these mini tostadas fresh for the best crunch and flavor.
Notes
- You can substitute rotisserie chicken for a quicker version, but adjust seasoning accordingly.
- If you prefer spicier pico de gallo, include the seeds in the jalapeno or add extra chopped jalapeno.
- For a dairy-free option, omit the cheddar cheese or use a plant-based cheese alternative.
- To keep tortilla chips crisp, assemble the tostadas just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (fresh chicken) or 17 minutes (frozen chicken) plus 5 minutes for shredding and assembly
- Category: Appetizer
- Method: Instant Pot
- Cuisine: Mexican
Keywords: mini tostadas, shredded chicken tostadas, instant pot chicken, Mexican appetizer, taco seasoning, pico de gallo, refried beans, party snacks
