Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

 

Mini Sheet Pan Chicken Tostadas are the perfect game day appetizer—crispy, cheesy, and easy to make for a crowd using rotisserie chicken and pantry staples.

Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

I love watching the big game and look forward to it every year, but I also think that game day food should be easy, a little indulgent, and something you can pull off without missing to much of the action.  These mini sheet pan chicken tostadas are a perfect fit.  They’re crispy, cheesy, and endlessly snackable, making them perfect for eating during halftime.

What I love most about this recipe is how effortless it is and it can easily be doubled for a larger crowd. Using rotisserie chicken and canned refried beans keeps prep minimal, while baking everything on one sheet pan means less mess and less stress when you’re hosting. You can prep the toppings ahead of time, pop the tostadas in the oven, and have a warm, crowd-pleasing appetizer ready in minutes.

Whether you’re feeding a hungry group for game day, setting out a casual snack spread, or just want something fun and different for the weekend, these mini tostadas are the kind of recipe you’ll come back to again and again.

Enjoy!

Ingredients

You’ll need just a handful of easy, game-day friendly ingredients:

• Street-size corn tortillas – sturdy enough to hold toppings
• Canola oil – helps crisp the tortillas evenly
• Refried beans – classic tostada base
• Shredded rotisserie chicken – quick, flavorful, and convenient
• Shredded cheese – a cheddar + Monterey Jack blend melts beautifully

For Garnish (optional but encouraged):

• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Jalapeño hot sauce

How to Make

These mini tostadas come together quickly using one sheet pan.

• Crisp the tortillas first - Brush both sides with oil and bake just until lightly firm—this creates a sturdy base without over-crisping.

• Flip, layer, and bake again - Spread refried beans, add chicken, and sprinkle with cheese.

• Melt and heat through - Return to the oven until the cheese is fully melted and the filling is warmed.

• Finish with fresh toppings - Lettuce, tomatoes, sour cream, and hot sauce add crunch, freshness, and contrast.

Substitutions & Variations

Ingredient Swaps

• Tortillas: Flour tortillas work, but corn gives the best crisp texture

• Chicken: Use leftover grilled chicken or shredded baked chicken

• Beans: Black beans or seasoned pinto beans can replace refried beans

• Cheese: Pepper Jack adds a little heat

Variations

1. Buffalo Chicken Tostadas
Toss the chicken with buffalo sauce before layering. Finish with ranch or blue cheese drizzle.

2. Southwest Veggie Tostadas
Skip the chicken and add roasted corn, sautéed peppers, and black beans for a vegetarian option.

Kitchen Tips & Notes

• Don’t over-bake the tortillas during the first bake—they’ll crisp more in the second round

• Use pre-shredded rotisserie chicken for speed, or shred warm chicken for easier handling

• Set toppings out buffet-style for easy self-serve during parties

• These are best enjoyed right away while the tortillas are crisp

If you’re anything like me, one snack is never enough. These mini tostadas are right at home alongside my Ultimate Restaurant Style Salsa and Cheesy Garlic Herb Pull-apart Bread, two more easy favorites we love serving when friends are over.

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Before You Start

A few quick tips to make game-day prep effortless:

• Have all toppings prepped and chilled before baking

• Line your sheet pan with parchment for easy cleanup

• Serve immediately after baking for the best texture

• These tostadas are meant to be assembled hot, topped fresh, and eaten right away

 

 

 

One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Bring the party to your pan – melty, meaty, and made to share! 

One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Get ready to fire up your taste buds with One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy! This crowd-pleasing dish layers crispy tortilla chips with juicy taco-seasoned ground beef, melty cheddar and Monterey Jack, and all your favorite toppings—like tangy pickled jalapeños, fresh grape tomatoes, creamy sour cream, and zesty lime wedges. It’s a flavor-packed, no-fuss recipe that’s perfect for game nights, family dinners, or anytime you need a fast and festive meal. Best of all? It’s all done on one pan, so cleanup is a breeze!

Whether you're serving it straight from the pan for a laid-back dinner or piling it high on plates for a weekend hangout, this nacho recipe is endlessly customizable. Swap in shredded chicken or black beans for a twist, or add some salsa or a drizzle of hot sauce to turn up the flavor. However you top it, this cheesy, crunchy masterpiece is guaranteed to disappear fast—so don’t be surprised if everyone’s asking for seconds (or thirds).

Enjoy!

What Ingredients do I need?

Produce

• Yellow onion
• Garlic
• Grape tomatoes
• Lime
• Avocado (optional, for topping)

Meat

• Ground beef

Dairy

• Sharp cheddar cheese
• Monterey Jack cheese
• Sour cream

Pantry

• Olive oil
• Taco seasoning
• Tortilla chips
• Pickled jalapeño slices

Substitutions and Variations

Substitutions

• Ground beef → Ground turkey, ground chicken, or plant-based crumbles

• Want to skip meat? → Use black beans, pinto beans, or lentils for a vegetarian version

• Cheddar & Monterey Jack → Pepper Jack for a spicier kick, or mozzarella for a milder melt

• Tortilla chips → Blue corn chips, sweet potato chips, or even pita chips for a twist

• Grape tomatoes → Diced roma tomatoes or salsa

• Avocado → Guacamole or a squeeze of avocado crema

• Pickled jalapeños → Fresh jalapeño slices, banana peppers, or hot sauce

Variations

• Taco Night Twist:  Use taco shells instead of chips—break them into big chunks and layer like nachos.  Add refried beans or a layer of queso for extra indulgence.

• Veggie-Packed Nachos:  Swap beef for black beans, corn, and sautéed bell peppers or mushrooms.  Top with shredded lettuce, diced red onion, and a drizzle of avocado lime crema.

• Spicy Southwest Nachos:  Add chipotle chili powder or chopped green chiles to the beef.  Top with hot salsa, sliced jalapeños, and a sprinkle of cotija cheese.

Kitchen Tips and Notes

• Use a sturdy chip – Thin chips tend to get soggy or break under all that cheesy goodness. Go for thick-cut tortilla chips or ones labeled “restaurant style.

• Don’t overbake – You just want to melt the cheese (about 8–10 minutes). Overbaking can dry out the chips or make the toppings bitter.

• Layer for maximum flavor – Create at least two layers of chips + meat + cheese to make sure every bite gets love.

• Shred your own cheese – Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Shredding it fresh gives you a gooier, meltier result.

• Mix cheeses for balance – Cheddar gives sharp flavor, and Monterey Jack melts beautifully!

• Add fresh toppings after baking – Think tomatoes, avocado, jalapeños, sour cream, and lime. It keeps things vibrant and prevents sogginess.

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One-Pan Nacho Explosion 

Serves: 4

1 Tablespoon olive oil
1/2 cup yellow onion, small dice
2 cloves garlic, minced
1 pound ground beef
2 teaspoons taco seasoning
3 cups tortilla chips
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 pint grape tomatoes, halved
1/2 lime, cut into wedges
1 8 oz container sour cream - for topping
1 jar pickled jalapeño slices - for topping

Preheat oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Sauté the onions until tender, then add the garlic and ground beef. Cook for 5-8 minutes, then season with the taco seasoning. Cook until the outside is no longer pink.

Spread the chips on the baking sheet and spread the ground beef mixture evenly over the chips.
Sprinkle the cheese over the ground beef and bake for 10 minutes, until the cheese has melted.

Remove from the oven and top with cherry tomatoes, avocado, jalapeno, and lime wedges. Dollop with sour cream. Serve hot.

Sizzling Sheet Pan Chicken Fajita Quesadillas

Easy, Crispy, and Full of Zing – Sizzling Sheet Pan Chicken Fajita Quesadillas Await!

 

Sizzling Sheet Pan Chicken Fajita Quesadillas

I have a great ideas for Game Day if you're craving bold Tex-Mex flavors without the hassle of multiple pans, these Sizzling Sheet Pan Chicken Fajita Quesadillas are the ultimate game-changer. Packed with tender, seasoned chicken, sautéed peppers and onions, melty Monterey Jack cheese, and black beans, every bite is a perfect balance of smoky, cheesy, and zesty goodness. The best part? They’re baked to crispy perfection on a single sheet pan—no flipping or fussing required! Whether you’re cooking for a hungry crowd or just want a quick and satisfying dinner, this easy recipe delivers restaurant-quality quesadillas with minimal effort.

These quesadillas are the perfect dish for game day, family dinners, or casual get-togethers. Serve them up with a side of guacamole, salsa, and sour cream for a DIY dipping experience that will have everyone reaching for more. They’re also a fantastic option for meal prepping—just reheat and enjoy a crispy, cheesy bite anytime. Whether you’re hosting a party, looking for a quick weeknight meal, or just need a satisfying snack, these sheet pan quesadillas are a must-try!

Enjoy!

What Ingredients do I need?

Produce:

• red onion
• red bell pepper
• bunch fresh cilantro
• limes

Protein & Dairy:

• shredded chicken breast (or rotisserie chicken)
• Monterey Jack cheese
• butter

Pantry Staples:

• 14 oz can black beans 
• 8 soft taco-size flour tortillas
• Olive oil

Spices & Seasonings:

• Chili powder
• Ground cumin
• Kosher salt
• Black pepper

Optional Toppings:

• Sour cream
• Salsa
• Guacamole

Substitutions and Variations

Substitutions

• Swap chicken → Use shredded rotisserie chicken for convenience, or replace with cooked ground beef, steak strips, or shrimp for a different flavor.

• Make it vegetarian → Skip the meat and add extra black beans, sautéed mushrooms, or grilled zucchini for a hearty veggie version.

• Swap Monterey Jack → Use cheddar, pepper jack, Mexican blend, or mozzarella—any melty cheese works!

• Extra spicy → Add cayenne pepper, smoked paprika, or diced jalapeños to kick up the heat.

• No black beans? Use pinto beans, refried beans, or skip them altogether.

Variations

• Steak Fajita Quesadillas:  Swap the shredded chicken for thinly sliced, seasoned steak (like skirt or flank steak) for a hearty, beefy twist. Cook it quickly in a skillet before assembling your quesadillas.

• Extra Cheesy Quesadillas:  Double the cheese and add a mix of Monterey Jack, cheddar, and mozzarella for ultra-gooey, melty goodness!

• BBQ Chicken Quesadillas:  Mix your shredded chicken with BBQ sauce before assembling for a smoky, sweet, and tangy twist. Pair with red onions and cheddar cheese!

• Spicy Buffalo Chicken Quesadillas:  Toss the shredded chicken in Buffalo sauce and swap the Monterey Jack for blue cheese crumbles or ranch drizzle for a game-day favorite.

• Bacon Ranch Quesadillas:  Mix chopped crispy bacon into the filling and drizzle with ranch dressing before baking for an extra indulgent treat.

Kitchen Tips and Notes

• No butter for brushing? Use olive oil or cooking spray for crispy tortillas.

• Crispier Quesadillas → Brush the tortillas lightly with melted butter or olive oil before baking for that golden, crispy finish.

• Even Cooking → Spread the filling evenly and press the top tortillas down gently before baking to help everything stick together.

• Use Rotisserie Chicken → It’s already cooked, juicy, and shreds easily!

• Pre-Slice Veggies → Chop the peppers and onions ahead of time for a quick assembly.

• Shred Cheese at Home → Pre-shredded cheese contains anti-caking agents that prevent melting as smoothly—grating it fresh makes a difference!
• Storing Leftovers → Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating for Crispy Texture → Skip the microwave! Reheat in a skillet over medium heat or pop them in the oven at 375°F for 5-7 minutes to bring back the crispiness.

     Equipment you may need     

• Sheet Pan (Large Baking Tray) – To assemble and bake the quesadillas evenly.

• Skillet - for cooking the onions and bell pepper.

• Cutting Board & Sharp Knife – To slice the peppers, onions, and chop cilantro.

• Basting Brush – For brushing melted butter or oil on the tortillas for crispiness.

• Cheese Grater – If using block cheese instead of pre-shredded.

• Pizza Cutter or Sharp Knife – To easily slice quesadillas into triangles for serving.

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Sizzling Sheet Pan Chicken Fajita Quesadillas

serves 6-9

1 Tbsp. olive oil
1/2 large red onion, sliced
1 red bell pepper, cut into strips
2 cups cooked and shredded chicken breast

1/2 14oz can black beans, drained
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice

2 Tablespoons butter, melted
8 soft taco size flour tortillas

2 cups shredded Monterey Jack cheese
Optional toppings: sour cream, salsa, guacamole

Preheat oven to 425°F.  In a large skillet heat oil over medium-high. Add onions and peppers. Cook 10 minutes or until tender and browned, stirring occasionally.  Add in the shredded chicken, black beans, and spices to the skillet.  Stir to combine and allow to heat 2-3 minutes.  Turn off the heat and add in the cilantro and lime juice.  Stir to combine.

On a half sheet baking pan, lightly brush the pan with some of the melted butter.  Arrange 6 of the tortillas around the edges of the pan, placing them so that hang halfway off the edges on all sides.  Place one in the center if needed to fill any gaps.  

Sprinkle 1 cup of cheese over the tortillas.  Evenly distribute the chicken filling mixture over the cheese.  Top with the remaining 1 cup of cheese over the chicken mixture.   Fold the parts of the tortillas that are hanging over the edge over to enclose the filling.  Place one final tortilla in the middle.  Brush the tops of the tortillas with the remaining melted butter.  Place another baking pan on top of the tortillas and press lightly to ensure contact with the top sheet pan.  

Bake 20 minutes.  Remove the top sheet pan and check for crispness.  If golden and crips remove from oven.  If you want crisper quesadillas, remove the top sheet pan and bake for another 3-4 minutes.  Allow to stand for 5 minutes.  Cut using a pizza cutter and serve with sour cream, salsa, and/or guacamole if using.  

Easy Appetizers: Tabouli-Topped Hummus Delight

Fresh, Flavorful, and Perfectly Simple: A Mediterranean Twist on Classic Dips!

Tabouli-Topped Hummus Delight

Looking for a fresh, vibrant, and incredibly easy appetizer to impress your guests? Tabouli-Topped Hummus Delight is the perfect blend of creamy, zesty, and herbaceous flavors, all in one stunning dish. This recipe brings together the smooth, velvety richness of hummus with the bright and tangy notes of a freshly made tabouli. And the best part? You can make it as simple as you like! By using store-bought hummus, you save time without sacrificing taste, letting you focus on whipping up the tabouli—a quick mix of bulgur, parsley, fresh veggies, and a lemony dressing. The result is a crowd-pleasing dish that’s as beautiful to look at as it is delicious to eat.

This dish is versatile enough for a variety of occasions. Serve it as an elegant appetizer at dinner parties, a light snack for casual get-togethers, or a healthy option for potlucks and game days. With its eye-catching wreath shape and pops of fresh cherry tomatoes, it’s guaranteed to grab attention on any table. Pair it with naan dippers or pita chips for the ultimate dipping experience, and watch it disappear in no time. Whether you're a seasoned cook or new to hosting, this recipe is an easy win that proves great food doesn’t have to be complicated. So why not try it out and add a taste of the Mediterranean to your next gathering?

Enjoy!

 

What Ingredients do I need?

Produce

• Cherry tomatoes
• Italian parsley
• Roma tomatoes
• cucumber
• fresh mint
• scallions
• lemon

Grains

• bulgur

Pantry

• Olive oil
• Salt
• Pepper
• Paprika

Store-Bought Options

• Hummus (any flavor)
• Naan dippers or pita chips
• Pistachios

Substitutions and Variations

Substitutions

• Hummus:  Substitute store-bought hummus with homemade hummus or a different creamy dip like baba ganoush or Greek yogurt with garlic.

• Bulgur:  Use quinoa, couscous, or rice if bulgur isn’t available. For a gluten-free option, quinoa is perfect.

• Italian Parsley:  Swap with curly parsley or a mix of parsley and cilantro for a slightly different flavor.

• Pita Chips or Naan Dippers:  Serve with tortilla chips, crackers, or fresh veggie sticks like carrots and celery for dipping.

Variations

Flavor Boosters for Hummus

• Layered Hummus: Use a mix of classic, roasted red pepper, and garlic-flavored hummus for a colorful base.

• Spiced Hummus: Sprinkle smoked paprika, za’atar, or chili flakes on top of the hummus for added flavor.

Tabouli Twists

• Grain-Free Tabouli: Replace bulgur with finely chopped cauliflower or broccoli rice for a low-carb version.

• Kale Tabouli: Swap parsley for finely chopped kale for a heartier, nutrient-packed version.

• Fruit-Infused Tabouli: Add pomegranate seeds or diced dried apricots for a sweet, tangy pop.

Toppings

• Cheese Lovers: Add crumbled feta or goat cheese on top of the tabouli.

• Nutty Crunch: Sprinkle toasted pine nuts, almonds, or pumpkin seeds for texture.

Presentation Styles

• Layered Dip: Spread the hummus in a dish, layer the tabouli on top, and garnish with cherry tomatoes for a layered dip effect.

• Mini Servings: Serve individual portions in small glasses or bowls for an elegant appetizer presentation.

Kitchen Tips and Notes

Tabouli Tips

• Chop Like a Pro: Use a food processor for parsley and mint to save time. Pulse gently to avoid over-processing into a paste.

• Keep It Fresh: Use firm, ripe tomatoes and seed them to avoid excess liquid in the tabouli.

• Customize the Texture: Cook the bulgur to your preferred texture—softer for a creamier tabouli or chewy for more bite.

• Make Ahead: Prepare tabouli up to a day in advance; the flavors meld beautifully as it chills.

Assembly & Serving Tips

• Presentation Perfection: Use the back of a spoon to create a smooth, even circle or wreath shape for the hummus on your platter.

• Easy Drizzle: For a professional look, drizzle olive oil with a small squeeze bottle or a spoon in a spiral motion over the hummus.

• Room Temperature: Let the hummus and tabouli come to room temperature before assembling for the best flavor.

• Serve Fresh: Assemble the dish close to serving time to maintain the tabouli's vibrant texture and prevent the hummus from getting watery.

Leftover Tips  

• Repurpose Smartly: Use leftover tabouli in wraps, salads, or as a topping for grilled chicken or fish.

     Equipment You May Need     

• Mixing Bowl: A medium to large bowl for combining the tabouli ingredients.  I love the ones with lids as they make great storage for leftovers!

• Measuring Cups & Spoons: To measure the bulgur, olive oil, lemon juice, and seasonings.  This is a great set.

• Knife: A sharp chef’s knife for chopping parsley, mint, tomatoes, cucumber, and scallions. This is a favorite.

• Cutting Board: A sturdy surface for prepping the fresh ingredients.

• Microplane: For zesting the lemon.

• Spoon: For tossing the tabouli.

• Saucepan: To cook the bulgur according to package instructions.

• Strainer: To rinse the bulgur before cooking or drain it if needed.

• Platter or Serving Dish: A flat platter or wide bowl to create the wreath or donut shape with the hummus.

• Food Processor: If making homemade hummus or chopping parsley and mint quickly.

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Tabouli-Topped Hummus Delight

Store bought or homemade hummus (any flavor)

Cherry tomatoes, halved

Pistachios (optional topping)

Paprika (optional topping)

To make Tabouli:

1 1/2 cup cooked bulgur (cooked according to package instructions)
1/3 cup olive oil
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Italian parsley, chopped
1 cup chopped tomato
1 cup small diced cucumber
1/3 cup mint, chopped
3 scallions, chopped

For the Tabouli:  Add ingredients to a bowl and toss to combine.  Chill in the refrigerator for 1 hour.

To prepare the Tabouli-Topped Hummus Delight:  Form a wreath or donut shape with the hummus on a platter.  Top the hummus with the prepared tabouli.  Add cherry tomatoes around the circle.  Drizzle with a little olive oil, top with pistachios, sprinkle with a little paprika, and serve with naan dippers or pita chips.