Ingredients:

Chicken boiled and shredded 2 breast pieces
Capsicum, finely chopped 1 large
Chili garlic sauce 2 tbsp
Oil 1 tbsp
Salty crackers 1 packet
Salt to taste

White sauce:
White flour 1 tbsp
Cold milk 250 ml
Butter 2 1/2 tbsp
Salt to taste
Chili cheese grated 1/2 cups
Corn, boiled 1/4 cup
Chili cheese, grated for sprinkling
Hot chili sauce for sprinkling

Method:

* In a saucepan heat oil, add capsicum and chicken. Fry well on low heat. Add chilli garlic sauce and mix well. Remove from heat.
* For the white sauce, heat butter in a saucepan and fry flour on low heat. Add milk and mix well with an egg beater, making sure there are no lumps. Stir till the sauce thickens, add salt and corn. Remove from heat when the sauce is thick and bubbles form on the surface.
* Add chili cheese, stir till it dissolves. Spread the chicken mixture on each cracker, add a little white sauce on top, sprinkle with chili cheese and put a dab of hot sauce on it.
* Prepare all crackers in this way. Bake in a preheated oven on a greased tray at I80°C for 4 to 6 minutes or till cheese melts.
* Maybe served with tea or as appetizer.

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