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Spicy Little Muffin Tin Chicken Tostadas

By:Nagi
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These Spicy Little Muffin Tin Chicken Tostadas are a great little party food that are fast to prepare and can be made ahead! I cut the rounds using an empty can then they are baked into cups using a muffin tin. Make them as spicy as you want…or not!

Spicy Little Muffin Tin Chicken Tostadas on a blue plate

Mini Chicken Tostadas

There are so many Mexican things we can’t get here in Australia. Mexican cheeses  – like Cotija. Chipotle was really only introduced here a few years ago, and even today you have to go to speciality stores to get it. (Though I do note that Harris Farms has Chipotle in Adobo which is my current flavour obsession!). We don’t even have canned green chilies here! At least, not the type to use in Mexican dishes.

Amongst the lengthy list of Mexican produce we can’t get here is tostadas. Which, actually, is probably a good thing because I have a lack of self control around deep fried crunchy goodness.

So I make my own tostadas, usually by baking tortillas. I know it’s not 100% authentic, but it’s easier than deep frying and you still get that yummy crunchy base to pile high with Mexican goodness. 🙂

These little babies are mini tostadas which I adore making when I’m doing a Mexican spread. They are really practical for entertaining because you can prepare everything in advance then it’s very quick to assemble to serve.

Closeup of Spicy Little Muffin Tin Chicken Tostadas

The tostadas cups are made by cutting rounds out of tortillas. I use an empty 400g/14oz can because I don’t have round cutters. The can is a perfect size to make shallow cups. 😉 You could of course use a round cutter!

These are filled with shredded chicken dressed with mayonnaise and jazzed up with plenty of jalapeños for a good kick and a squeeze of lime. Very simple to make. They are incredibly moorish, and you do need to be careful not to eat too many because they are quite filling!

Don’t hold back on the jalapeños! These are all about the fiery kick! And don’t forget the tequila shooters!! 🙂

– Nagi

Some more mini one-bite Appetizers!

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

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Spicy Little Muffin Tin Chicken Tostadas on a blue plate

Spicy Little Muffin Tin Chicken Tostadas

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Appetizer, Party Food
Mexican-esque
5 from 10 votes
Servings10
Tap or hover to scale
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A great little party appetiser that are really fast to prepare! The tostada cups will stay fresh in an airtight container for around 3 days. The chicken filling can be made 2 days ahead and stored in the refrigerator. Don't be afraid of the amount of jalapeños used! The heat is tempered considerably when mixed in with the mayonnaise, and also canned jalapeños are not as spicy as fresh. It is a zingy kick of spice but won't blow your head off. 🙂 This makes 10 mini tostadas.

Ingredients

  • 2 to 3 tortillas (flour or corn)
  • Oil spray

Filling

  • 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)

Garnish

  • Coriander/cilantro leaves
  • Diced avocado

Instructions

  • Preheat oven to 180C/350F.
  • 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.
  • 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.
  • Place all the Filling ingredients except the chicken in a bowl and mix to combine. Then add the chicken and toss gently to coat.
  • To serve, divide the chicken filling between the tostada cups. Sprinkle with coriander/cilantro leaves and avocado.

Recipe 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.
Spicy Little Muffin Tin Tostadas Nutrition

Nutrition Information:

Serving: 43gCalories: 93cal (5%)Carbohydrates: 3.3g (1%)Protein: 5.6g (11%)Fat: 2.4g (4%)Saturated Fat: 1.2g (8%)Cholesterol: 15mg (5%)Sodium: 392mg (17%)Potassium: 79mg (2%)Fiber: 1g (4%)Vitamin A: 50IU (1%)Vitamin C: 3.3mg (4%)Calcium: 10mg (1%)Iron: 0.4mg (2%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Cutting tostadas from tortillas with a can

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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51 Comments

  1. Heidi says

    Hello Nagi, I am planning to make these for Christmas as an appetizer. Can the tostadas shells be made in advance? If so how many days before? I am currently finalizing my Christmas menu & are using many of your recipes as I also do for everyday meals. I don’t know what I did before I discovered your wonderful blog. Thanks Heidi

    Reply

  2. Tanya says

    5 stars
    First, let me say you are adorable with a smile that could light up not just a room – you could light up an entire auditorium! Tried these and loved them. If you have the space you might try growing some different peppers, cilantro, etc. Thanks for the recipe.

    Reply

  3. Caroline @ Shrinking Single says

    I get so disappointed when I see gorgeous tex mex recipes and then realize I can’t get one of the ingredients here in Australia – at least not easily. So I love your creativity with the tostadas. And gorgeous photos as always 🙂

    Reply

    • Nagi | RecipeTin says

      Thanks Mira!! I love these – they are so moorish. I made three batches before I was happy with the photo and you would think I would get sick of them but I didn’t! I even had them for breakfast one day!! He he!

      Reply
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