Chicken Vol-au-vents With Sweet And Sour Salsa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 24 small vol-au-vent cases
• 1/4 cup cooked chicken
• 2 tablespoons cheddar cheese, shredded
• 2 tablespoons crushed pineapple (drained)
• 1 tablespoon red onion, finely diced
• 1 tablespoon jalapeno pepper, seeded and finely diced
• 1 tablespoon ketchup
• 2 teaspoons brown sugar
• 1 teaspoon rice vinegar

Recipe

• 1 make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
• 2 place in refrigerator for 30 minutes or more.
• 3 preheat oven to 300°f (150°c), set the baking sheet to be around the middle of the oven.
• 4 place a piece of cooked chicken in each case that fills it to about half way.
• 5 top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
• 6 bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
• 7 top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.