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Step 1
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
Step 2
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
Step 3
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Step 4
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Step 5
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.