Mexican chicken vol-au-vents

Mexican chicken vol-au-vents

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These easy vol-au-vents are the perfect party starter and only take 20 minutes to make!

The ingredient of Mexican chicken vol-au-vents

  1. 2 x 90g packets mini vol-au-vents
  2. 1 corn cob, husk attached
  3. 1 cup finely chopped cooked chicken (see note)
  4. 1 tomato, finely chopped
  5. 1 green onion, thinly sliced
  6. 1 tablespoon chopped fresh coriander leaves
  7. 1 small red chilli, seeded, finely chopped
  8. 1 teaspoon fresh lime juice
  9. Fresh coriander sprigs, to serve

The instruction how to make Mexican chicken vol-au-vents

  1. Preheat oven to 150C/130C fan-forced. Place vol-au-vents on a large baking tray. Bake for 8 to 10 minutes or just until crisp.
  2. Meanwhile, gently peel back husk from the corn without removing it. Remove and discard silk. Pull husk back over corn. Rinse corn. Microwave on HIGH (100%) for 4 minutes or until tender. Set aside until cool. Remove and discard husk. Cut corn kernels from cob. Place in a small food processor. Process until a coarse puru00e9e forms. Transfer to a bowl.
  3. Add chicken, tomato, onion, coriander, chilli and lime juice to puru00e9e. Season with salt and pepper. Stir until well combined.
  4. Arrange vol-au-vents on a serving platter. Spoon 1 tablespoon chicken mixture into each vol-au-vent. Top with coriander sprigs. Serve.

Nutritions of Mexican chicken vol-au-vents

fatContent: 48.756 calories
saturatedFatContent: 2.5 grams fat
carbohydrateContent: 1.3 grams saturated fat
sugarContent: 4.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 2.2 grams protein
sodiumContent: 7 milligrams cholesterol

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