Texas Firecrackers
By: Anonymous
Published: Sunday, February 14, 2010 - 2:03am

Ingredients




2 22-oz jars pepperocini peppers, Drained
6 ounces Monterey jack cheese with peppers, cut int
6 ounces Skinned and boned chicken breast half, cooked, cut into 24 rectangles
24 shts Frozen phyllo dough, Thawed
Butter flavored cooking spray
48 Fresh long chives, Optional

Preparation

1 Select 24 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. 2 Spray both sides of 4 phyllo sheets with cooking spray; stack. Cut 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 375F for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired. Serve immediately 3 ** You may slice the green portion of green onions lengthwise and substitute for chives. 4 ***Unbaked Texas Firecrakers may be frozen in an airtight container for up to 3 months. To serve, bake as directed, and tie with chives, if desired. 5 NOTES :* 24 (2") banana peppers may be substituted for pepperocini salad peppers. Roast peppers at 400F until charred (about 12 minutes). Cool completely; remove and discard stems and seeds.