Chicken Vol-Au-Vents With Sweet And Sour Salsa - cooking recipe

Ingredients

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

Preparation

Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
Place in refrigerator for 30 minutes or more.
Preheat oven to 300\u00b0F (150\u00b0C), set the baking sheet to be around the middle of the oven.
Place a piece of cooked chicken in each case that fills it to about half way.
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.
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.
Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.