Texas firecrackers

Yield: 1 Servings

Measure Ingredient
2 \N Pepperoncini salad peppers -
6 ounces Monterey jack cheese w/peppe
1 \N Skinned & boned chicken brea
24 \N Frozen phyllo pastry; thawed
\N \N Butter-flavored cooking spra
48 \N Fresh long chives; (optional

Recipe by: bwills@...

Select 24 (2-inch long) salad peppers; set others aside for garnish.

Remove and discard stems and seeds from peppers; drain thoroughly on

paper towels.

Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece chicken; set aside.

Spray both sides of phyllo sheets with cooking spray; stack. Cut stacked phyllo in half lengthwise and then crosswise.

Place 1 pepper on each phyllo stack, at one long end. Starting with

long end, roll phyllo around pepper. Twist ends to seal. Place on a

baking sheet. Repeat with remaining phyllo and stuffed peppers.

Bake at 375 degrees for 20 minutes or until golden brown. Tie twisted

ends of pastry with chives, if desired. Serve immediately.

Yield: 2

dozen.

* 24 (2-inch) banana peppersmay be substituted for pepperoncini salad

pepeprs. Roast peppers at 400 degrees until charred (about 12 minutes). Cool completely; remove and discard stems and seeds.

** You may slice the green portion of green onions lengthwise and substitute for chives.

NOTE: Unbaked Texas Firecrackers may be frozen in an airtight container for up to 3 months. To serve, bake as directed, and tie

with chives, if desired

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