Chicken Vol-Au-Vents With Sweet And Sour Salsa Recipe

Name: Chicken Vol-Au-Vents With Sweet And Sour Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 300u00b0F (150u00b0C), 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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vol-Au-Vents, 24 small vol-au-vent cases, 1/4 cup cooked chicken, 2 tablespoons cheddar cheese, shredded, and more.

Yes, Chicken Vol-Au-Vents With Sweet And Sour Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Vol-Au-Vents With Sweet And Sour Salsa

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