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

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 300u0b0F (150u0b0C), 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.

volau, cases, chicken, cheddar cheese, salsa, pineapple, red onion, jalapeno pepper, ketchup, brown sugar, rice vinegar

Taken from www.food.com/recipe/chicken-vol-au-vents-with-sweet-and-sour-salsa-243264 (may not work)