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Texas Firecrackers

Recipe Introduction


Watch your fingers !!! The Whizbangs will grab these as fast as you toss them on the plate.





List of Ingredients



• 30 Pepperoncini salad peppers
  
• 6 Oz Monterey jack cheese w/peppers
  
• 1 Chicken breast , Skinned & boned cut into half inch cubes
  
• 24 Sheets of frozen phyllo pastery , thawed
  
• 1/4 Cup Melted Butter
  
• 48 Fresh long Chives (optional)
  






Instructions



1. Select 24 (2-inch long) salad peppers; set others aside for garnish
   
   
2. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels.
   
   
3. Stuff each pepper with 1 piece monterey jack cheese and 1 piece chicken; set aside.
   
   
4. Brush phyllo sheets with melted butter, stack. Cut stacked phyllo in half lengthwise and then crosswise
   
   
5. 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
   
   
6. Bake at 375 degrees for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired. Serve immediately.