• 8servings
  • 65minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 jar (24 ounces) pepperoncini, drained

  2. 1/2 pound boneless skinless chicken breasts, cooked and cut into 24 pieces

  3. 24 thin strips Monterey Jack cheese or pepper Jack cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch)

  4. 24 sheets phyllo dough, (14 inches x 9 inches)

  5. Refrigerated butter-flavored spray

  6. Melted butter

  7. 48 whole chives, optional

Instructions Jump to Ingredients ↑

  1. Remove 24 pepperoncini from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers).

  2. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out). Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 in. x 4-1/4 in. each.

  3. Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives if desired. Yield: 2 dozen.


Send feedback