Ingredients Jump to Instructions ↓

  1. 2 Pepperoncini salad peppers - drained* (22 oz)

  2. 6 oz 170g Monterey jack cheese w/peppers - cut into 24 rectangles

  3. 1 Skinned and boned chicken breast - cooked, cut in

  4. 24 pcs. (6 oz)

  5. 24 Frozen phyllo pastry - thawed

  6. Butter-flavored cooking spray

  7. 48 Fresh long chives - **

Instructions Jump to Ingredients ↑

  1. Select 24 (2-inch long) salad peppers; set others aside for garnish. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels.

  2. Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece 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 around pepper. Twist ends to seal. Place on a baking sheet. Repeat with remaining phyllo and stuffed peppers.

  5. Bake at 375F for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired. Serve immediately. Yield: 2 dozen.

  6. * 24 (2-inch) banana peppers may be substituted for pepperoncini salad peppers. Roast peppers at 400until charred (about 12 minutes). Cool completely; remove and discard stems and seeds.

  7. ** You may slice the green portion of green onions lengthwise and substitute for chives.

  8. NOTE: Unbaked Texas Firecrackers may be frozen in an airtight container for up to 3 months. To serve, bake as directed, and tie with chives, if desired


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