| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Appetizers | 24 | Servings | |
INGREDIENTS
| 2 | 22-oz jars pepperocini peppers; Drained | |
| 6 | oz | Monterey jack cheese with peppers; cut into 24 rectangles |
| 6 | oz | Skinned and boned chicken breast half; cooked, cut into 24 rectangles |
| 24 | Sheets Frozen phyllo dough; Thawed | |
| Butter flavored cooking spray | ||
| 48 | Fresh long chives; Optional |
INSTRUCTIONS
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. 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 ** You may slice the green portion of green onions lengthwise and substitute for chives. ***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. 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. Recipe by: Southern Living Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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