| 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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