Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 24 whole jalapeno chile pepper -- stemmed and seeded

  3. 6 ounces monterey jack cheese -- cut into rectangles

  4. 6 ounces cooked skinless boneless chicken breast -- cut in pieces

  5. 24 sheets frozen phyllo dough -- thawed

  6. butter flavored cooking spray -- as needed

  7. 48 fresh long chives -- optional

  8. 24 pieces habanero chile -- fingernail size

  9. --see note

Instructions Jump to Ingredients ↑

  1. * Habanero chile pieces are optional and only for those who can tolerate extreme heat!!!

  2. Select 24 peppers, use others for garnish.

  3. Remove and discard stems and seeds from peppers, drain thoroughly on paper towels.

  4. Stuff each pepper with one piece of cheese and 1 chicken strip and 1 piece of habanero chile* Optional.

  5. Spray both sides of 4 phyllo sheets with cooking spray; stack. Cut stacked phyllo in half lengthwise and then crosswise.

  6. Place 1 pepper on each phyllo stack, at one long end. Starting with the long end, roll phyllo around pepper. Twist ends to seal. Place on a baking sheet. Repeat with remaining phyllo and stuffed peppers.

  7. Bake at 375 F for 20 minutes or until golden. Tie twisted ends of pastry with chives, if desired. Serve immediately.

  8. Serve with salsa for dipping the twisted ends.

  9. If you substitue banana peppers, roast at 400 F until charred. Cool completely; remove and discard stems and seeds.

  10. Slice the green portion of green onions lengthwise and substitute for chives.

  11. Freeze unbaked Texas Firecrackers in an airtight container up to 3 months. To serve, bake as directed, and tie with chives, if desired.


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