Chicken Vol-Au-Vents With Sweet and Sour Salsa

Vol-Au-Vents

• 24 small vol-au-vent cases
• 1/4 cup cooked chicken
• 2 tablespoons cheddar cheese, shredded

Salsa

• 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

Directions

1. 1

   Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.

2. 2

   Place in refrigerator for 30 minutes or more.

3. 3

   Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.

4. 4

   Place a piece of cooked chicken in each case that fills it to about half way.

5. 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. 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. 7

   Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.