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Texas Firecrackers

Source of Recipe


Unknown






List of Ingredients



• 24 (2-inch-long) pepperoncini salad peppers
  
• 6 ounces Monterey Jack cheese with peppers
  
• 1 skinned and boned chicken breast
  
• 24 frozen phyllo pastry, thawed
  
• Butter-flavored cooking spray
  
• 48 fresh long chives, optional
  






Instructions



1. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels.
   
   
2. Stuff each pepperoncini with 1 piece of Monterey Jack cheese and 1 piece of chicken; set aside.
   
   
3. Spray both sides of phyllo sheets with cooking spray; stack. Cut stacked phyllo in half lengthwise, and then crosswise.
   
   
4. Place 1 pepper on each phyllo stack, at one long end. Starting with long end, roll phyllo pastry around pepper; twist ends to seal. Repeat with remaining phyllo and stuffed peppers.
   
   
5. Place on baking sheet and bake at 375 degrees (F) for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired.
   
   Serve immediately.
   
   Makes 2 dozen.