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

 

 

 

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

 

These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

After the sheet pan turkey kabobs went viral here on the blog, I couldn’t stop thinking about other ways to use this simple, no-skewer method — and a Koobideh-inspired beef version quickly moved to the top of my list. Traditional koobideh is known for its bold seasoning and juicy texture, but it can feel intimidating to make at home. This sheet pan approach keeps all the flavor while making it completely approachable for a weeknight dinner.

These Viral Sheet Pan Beef Kabobs deliver everything you want from classic koobideh-style kebabs: tender, well-seasoned beef with a lightly crisp exterior and plenty of savory depth. Baking them on a sheet pan eliminates the guesswork of grilling and shaping, and the result is consistently juicy kabobs every single time.

If you loved how effortless the turkey version was, this beef variation is just as easy — and just as crave-worthy. It’s the kind of recipe that feels a little special but fits perfectly into a busy week, which is exactly why this method keeps popping up everywhere.

Ingredients

• Ground beef
• White onion (grated and squeezed dry)
• Garlic
• Fresh parsley
• Sumac, turmeric, black pepper, and kosher salt
• Optional red pepper flakes for heat

For serving, you’ll also want:

• Greek yogurt and hummus for a creamy sauce 
• Fresh tomatoes, red onion, parsley, lemon, and sumac for a bright salad 
• Warm lavash to pull everything together (optional mint or basil)

(Exact measurements are listed in the recipe card below.)

Served on Lavash, wrap style.

How to Make

These sheet pan kabobs come together easily with minimal prep — no skewers or grill required.

• Mix the kabobs: Combine ground beef with grated onion, garlic, herbs, and spices. Mix gently just until combined to keep the texture tender.

• Shape: Press the mixture onto a sheet pan and score into long kabob-style strips.

• Bake & broil: Roast until cooked through, then briefly broil for that lightly charred, kabob-like finish.

• Finish & serve: Let the meat rest, then slice and serve with yogurt sauce, fresh salad, and warm lavash.

Substitutions & Variations

• Use your own spice blend: If you already have a favorite Middle Eastern or kebab seasoning, feel free to swap it in for the spices listed here. Aim for about 1½–2 tablespoons total seasoning.

• Beef & lamb blend: For a more traditional koobideh flavor, substitute half of the ground beef with ground lamb.

• Make it spicy: Increase red pepper flakes or add a pinch of Aleppo pepper to the meat mixture.

Variations

• Low-carb option: Skip the lavash and serve the kabobs over chopped salad or cauliflower rice.

• Meal-prep bowls: Serve over rice with extra sauce and salad for easy lunches.

Kitchen Tips and Notes

• Squeeze the onion well: Removing excess moisture keeps the kabobs juicy without becoming soft or mushy.

• Don’t overmix: Mixing too much can make the beef dense — gentle hands are key.

• Score before baking: This makes the kabobs easy to separate cleanly after cooking.

• Broil briefly: Just 1–2 minutes adds flavor without drying out the meat.

• Leftovers: Store in an airtight container for up to 3 days. Reheat gently or enjoy cold in wraps or bowls.

This is what a 1/2 batch looks like.

Set the Mood

Make your kabob dinner and occasion by incorporating these easy mood enhancers along with your meal.  See tips below.

If this recipe feels like a keeper, you’re not alone. These kabobs passed the ultimate test in our house — my husband, who proudly considers himself a koobideh expert, crowned them worthy of top honors. If you’re in the mood for more easy, high-flavor meals, don’t miss my Viral Sheet Pan Turkey Kabobs or another sheet pan favorite here, Sheet Pan Honey Dijon Chicken and Vegetables.

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Before You Start

• Grate the onion and squeeze out excess liquid before mixing

• Preheat the oven fully for even browning

• Warm the lavash just before serving for best texture

• Prep the salad and sauce while the kabobs bake

• If this size serving is too much you can cut the recipe in half

This quick prep makes the cooking process smooth and stress-free.

 

 

 

Orange Cardamom Muffins – Cozy Winter Muffins with Citrus & Spice

Warm, fragrant, and lightly spiced, these Orange Cardamom Muffins are the perfect cozy winter breakfast. Easy to make, tender, and bursting with citrus flavor, they’re a delightful twist on a classic muffin recipe.

Orange Cardamom Muffins – Cozy Winter Muffins with Citrus & Spice

Baking with a new spice is always an adventure, and this week I finally tried cardamom — and it was heavenly! Paired with fresh orange zest and a hint of cinnamon, these muffins are fragrant, cozy, and just the right balance of sweet and spiced. They’re perfect for a chilly winter morning or as a comforting afternoon snack.

What I love most about these Orange Cardamom Muffins is how simple they come together. With just one bowl for the wet ingredients and a few easy steps to combine everything, you can have a batch of muffins in under 30 minutes. They bake up tall, golden, and tender, with a light orange-scented sugar topping that makes them feel a little special.  And, as an added bonus the orange cardamom flavor enhances the longer the muffins sit.  So the muffins you eat on day 2 are extra special!

If you’re looking for a new winter flavor to try, these muffins are it. The bright citrus notes lift the warmth of the cardamom, making them fragrant and irresistible. And if you enjoy these muffins be sure to check out my Apple Cinnamon Oat Muffins or my Vanilla Chai Muffins.

Enjoy!

Ingredients

Wet Ingredients

• 1 large egg, room temperature
• ⅓ cup milk (reserve 1 Tbsp for topping if desired)
• 1 Tbsp sour cream or plain yogurt
• ¼ cup canola oil
• 1 tsp vanilla extract
• ¼ tsp orange extract
• 2 Tbsp fresh orange juice

Dry Ingredients

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground cardamom
• ⅛ tsp ground cinnamon (a pinch)

Flavor

• Zest of 1 large orange (about 1½–2 tsp)

Topping

• 1 Tbsp sugar mixed with a pinch of orange zest

How to Make (Tips for Success)

This comes together quickly in a single bowl for wet ingredients:

• Wet first, dry second: Whisk egg, milk, sour cream, oil, vanilla, orange extract, and juice until smooth.

• Enhance the orange scent: Combine the sugar and the orange zest (set aside 1 pinch for the topping) and a bowl and rub them together with your fingers until the sugar is orange and the oils have released.

• Add dry ingredients next: Add in the flour, orange sugar mixture, baking powder, salt, cardamom, and cinnamon.

• Combine carefully: Pour wet into dry and stir just until combined — batter should be thick with small lumps. Do not overmix, or muffins will be dense.

• Create topping:  In a small bowl mix 1 Tablespoon of sugar or sparkling sugar with the reserved pinch of orange zest, using your fingers to combine. 

• Top it off: Sprinkle muffins with the orange-sugar topping for a bright, fragrant finish.

• Bake confidently: Bake until golden and a toothpick comes out clean. Muffins rise tall and smell incredible!

Substitutions & Variations

Basic Ingredient Substitutions:

• Milk: Use almond, oat, or soy milk instead of dairy milk.

• Sour cream: Greek yogurt or crème fraîche works in place.

• Oil: Melted butter can be substituted 1:1.

• Sugar: Swap for coconut sugar or maple sugar for a lightly different sweetness.

Variations:

• Chocolate Chip Cardamom Muffins: Fold in ¼ cup mini chocolate chips to the batter for a cozy chocolate twist.

• Cranberry Orange Muffins: Add ¼ cup dried cranberries for tart-sweet contrast — perfect for winter breakfasts.

Kitchen Tips & Notes

• Do not overmix: Stir batter just until combined; overmixing creates dense muffins.

• Orange zest: Use freshly grated zest for maximum fragrance — avoid the white pith.

• Topping tip: Rub the sugar with a bit of orange zest to make it fragrant; sprinkle just before baking.

• Storage: Store at room temperature in an airtight container for 2 days or refrigerate for up to 5 days. Freeze extra muffins individually for up to 2 months.

• Serving suggestion: Delicious warm with butter, honey, or alongside a cup of tea or coffee.

Before You Start

Can I use a different flour?
All-purpose flour works best for tender muffins, but you can substitute 1:1 gluten-free flour if needed. Texture may be slightly denser.

Do I have to use cardamom?
Cardamom gives these muffins their signature warm, winter flavor. You could swap with ½ tsp cinnamon and ¼ tsp nutmeg if you don’t have it, but the flavor will be different.

Can I make these ahead?
Yes! Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. They also freeze well — just wrap individually or in a freezer-safe container.

Can I adjust the sweetness?
You can reduce the sugar by 1–2 tablespoons if you prefer a less sweet muffin.

Serving tip:
These muffins are perfect warm with butter or a light drizzle of honey. They pair wonderfully with coffee or tea for a cozy morning treat.