Spicy Little Muffin Tin Chicken Tostadas

Method5 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have a standard muffin tin ready, drain and finely chop the canned jalapeño, slice the scallions and finely dice the cilantro stems. Keep the ready-cooked shredded chicken refrigerated until mixing the filling.

2. 2

   Step 2: Cut ten 7.5 cm / 3 inch rounds from the tortillas using a round cutter or a clean empty can of matching diameter. Aim for about five rounds per tortilla, using a third tortilla only if needed. Keep any unused tortilla and offcuts separate for another use.

   Uses 2–3 flour tortillas, enough to cut ten rounds

3. 3

   Step 3: Mould the ten rounds into the muffin tin. Spray lightly with the cooking-oil spray, then bake for 10–15 minutes, checking from 10 minutes, until golden and crisp. Let the cups cool in the tin before removing them; keep them dry until filling.

   Bake ten tostada cups · 10 minUses All ten cut rounds, excluding unused tortilla and offcuts · Cooking-oil spray, as needed

4. 4

   Step 4: Mix the mayonnaise, drained jalapeño (¼ cup), salt (1½ tsp), pepper, lime juice (1 tbsp), scallions (½ cup) and cilantro stems (2 tbsp) in a bowl. Gently toss all the ready-cooked shredded chicken (1¼ cups) through the dressing. Keep the filling refrigerated if it will not be served immediately.

   Uses ¼ cup whole-egg mayonnaise · ¼ cup drained finely chopped canned jalapeño · 1½ tsp salt · ½ tsp black pepper · 1 tbsp lime juice · ½ cup sliced scallions · 2 tbsp finely diced fresh cilantro stems · 1¼ cups ready-cooked plain unseasoned chicken, shredded

5. 5

   Step 5: Just before serving, divide all the chicken filling between the ten cooled tostada cups. Add cilantro leaves and diced avocado as desired, and serve as ten appetizer bites.

   Uses All ten cups · All the chicken filling · Fresh cilantro leaves for garnish, as desired · Diced avocado for garnish, as desired